Reviewed: Nov. 13, 2009

Yummy recipe! I used applesauce instead of oil, and wheat flour for the white. I also added a tablespoon of cinnamon. I finely chopped my carrots instead of grated them. I made 12 large muffins and one small loaf out of this recipe. A yummy and healthy muffin!

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Vivienne

Cooking Level: Beginning

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Reviewed: Sep. 19, 2009

I used 2 bananas and 3 small carrots. It slices very well. It's good, but I prefer regular banana bread.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Sep. 12, 2009

Great recipe, my boys just ate it all up! Only change I made was I used 1 cup of whole wheat flour and added 1/3 cup orange juice to moisten the w/w flour. Also, I did not meausure but put in 2 bananas and one large carrot. worked great!

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sarah

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Reviewed: Jul. 13, 2009

Freezes well Too!

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badgirlz

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Reviewed: Jul. 13, 2009

I loved this one, but make a few changes. I used half white and half brown sugar, and added nugmeg, allspice and ginger. I also put more cinnamon with the bananas. I also folded in some currants that i soaked in grand marnier (oj would prob work too)for a half an hour with the carrots and some vanilla extract. i doubled the batch and used cupcake lined muffin tins and this made 30 muffins. Sprinkled some extra nuts on top before puting in the oven, but I used walnuts instead of pecans. Great recipe!

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rachel ranee

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Reviewed: Jul. 6, 2009

This is a great recipe. I made it as is -- except I added oats in place of nuts, as some suggested (and that is all I had in the pantry!). Will definitely make again.

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Jennie

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Reviewed: Jun. 8, 2009

Very yummy! I used applesauce instead of oil, and also added 2 Tbsp. of rolled oats instead of the nuts. Very tasty...will definitely make again.

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snally

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Reviewed: Apr. 25, 2009

I cannot eat dairy or soy so it was wonderful to find a recipe without milk or butter. It was delicious and moist. I added 2 T of steel cut oats instead of nuts. Next time I will try cutting back on the sugar and add a little wheat germ and/or whole wheat flour in place of white flour for extra nutrition. We always seem to have bananas that get too ripe so I will make more bread to put in the freezer.

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MaineChef

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

I did not like this recipe, I even added extra Banana and I still did not like the Flavor, it was very dry. First time ever we threw out Banana bread in my house. I was so hopeful I love carrot cake and banana bread so I was sure it was going to be a winner, I was wrong!

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Autumn

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 16, 2009

good recipe...i, too, added 1TBSP rolled oats instead of the nuts since I was making it for my kids. I also used 1 1/2 cups bananas and it turned out fine-nice and moist.

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Amber

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Reviewed: Jan. 31, 2009

Very good! In my oven, I need to cook this at a slightly lower temperature...

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Liz

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Reviewed: Jan. 27, 2009

My new favorite! I have food allergies so I used some flour substitutions with this - 1/2 c. rice, 1/2 c. spelt, 1/2 potatoe starch, and 1/2 oat flour, along with an extra 1/4 cup of banana instead of the carrot and nuts. It turned out wonderfully and was very moist. Thanks!

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Elizabeth

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Reviewed: Jan. 22, 2009

DELICIOUS!! It puffed up so high, and was ever so moist!! I omitted the nuts and put 2 tbsp of rolled oats instead, and didn't measure the bananas, just put in 2 med sized... I will make this one again!!

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Mmmmm...food!

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 19, 2009

This is an excellent recipe. I was looking for a way to use up extra carrots - and I also had some overripe bananas so I was in luck when I found this. I did make a few changes to suit our tastes and it resulted in a great alternative. I omitted the nuts and instead added equal amounts of raisins. They plumped up in the batter and were a lovely complement to the flavors. I also wanted to add an oat streusel - we love that crunch... and so I just mixed 1/4 quick cook oats, 1/4 AP flour, 1 Tbsp of sugar, 1 Tbsp of brown sugar and 2 Tbsp of melted butter with just a dash of cinnamon. Mixed all together and crumbled over the top. It did slow down the baking time, needing an additional 10 minutes but the result was a fabulous moist breakfast type bread that still had a yummy crunch to the topping. I certainly recommend this recipe!!!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 17, 2008

This turned out great. We left out the nuts and made muffins instead of bread. This makes great muffins, my kids loved these and so did my picky husband. You can't tell it has carrots in it. For carrots I used baby carrots and put them in the food processor. Great quick healthy snack...

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Space Mom

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Oh my, this is a perfect recipe if you are looking to use up your ripe bananas. I absolutely love the texture of this bread and the flavor to boot! We made this just as the recipe called for and it turned out great!! The top is my favorite part because it is crusty and firm, but not hard or tough....sooo YUMMY!! We have tried a couple of other recipes for banana bread but honestly, none compare to this one! This will be a regular in our home. Thank you very much for sharing your wonderful recipe!

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Amy

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Reviewed: Sep. 9, 2008

My family loves this recipe! I've made it a few times and we run out of banana bread before our next batch of bananas are ripe enough to make more. I've tried making other recipes from this website and this one is our absolute favorite. Highly recommend! This is the only kind of banana bread my 2 year old will eat. And the bonus is she's eating carrots! Ha Ha!

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ritamerck

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Reviewed: Aug. 29, 2008

Yummy and moist. Took it to family gathering and everyone loved it. Made one loaf for the kids without nuts, peanut allergies :.)

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Heatherisfree

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Reviewed: Jul. 3, 2008

i loved the idea of banana and Carrots but this recipe wasnt what i expected. I mean, it was ok, but thats it. Nothing spectacular. Maybe because i added a teaspoon of vanilla and 1/2 teaspoon of Rum Extract...?

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Young-n-Loves 2 Cook!!

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Reviewed: Jul. 3, 2008

I thought this was good banana bread. I used pre-shredded carrots, and substituted half of the oil with applesauce. It is very moist, with nice banana flavor. I will make this again when I have ripe bananas to use up!

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