This is a great moist bread, and I was excited to find a way to use up some bananas and grated carrots that I had in the freezer. I left out the nuts because I didn't have any- sprinkled some raw sugar on top before putting the loaf pan in the oven to bake (mine took about 70minutes).
Delicious and moist! Will do this again and again!
Very moist and flavorful, and rose up nicely. I cut the sugar to 3/4 cup and may try 1/2 cup next time. Perfect blend of spices. I had a slice with a scoop of vanilla non-fat, no sugar added ice cream for dessert. Yummy. Made for Fall 2011 PAC game.
This is one of the best quick bread I made. It's perfect. The texture and taste. I used 3/4 cup sugar but next time I'll try with 1/2 cup. I'm sure it would be sweet enough for our taste. I used only cinnamon (no nutmeg) so I used 1 tsp of cinnamon. I used 3 bananas. After 65 minutes, it was not cooked through. So I added 20 minutes and it was perfect. Thanks Paula :) Made for the Australian Recipe swap for November 2010
Excellent recipe! The bread was moist yet firm, and had a wonderful mix of banana sweetness and carrot moistness. I followed another reviewer's suggestion and used half whole wheat flour and half brown sugar and it worked out wonderfully. I left out the nuts since I was making this for my preschooler and toddler. 8 mini loaves took 40 minutes to bake.
Quick and easy (and a great way to use up those extra bananas that accumulate). I wanted to have this for breakfast so I made a few changes--I used 1/2 c brown sugar, half wheat flour, subbed walnuts for pecans and used 3 bananas. I didn't bother mashing the bananas beforehand, I just tossed them into the mixer. This is a good quick bread, thanks for sharing.
Mmmmmmm......This is very, very good! I happened to have a ton of carrots and bananas on hand and was hoping to find a recipe that included them both - how lucky I was! Very moist - I did double the recipe - I also cut the sugar by about 1/4 cup and used 1/2 brown sugar - 1/2 white sugar. Next time I'll sub 1/2 applesauce for the oil. Doubling the recipe gave m two loaves (not totally full loaves) and 12 muffins.
I doubled it and added a grated green apple. My kids helped and they love it. It made two loaves. I'm hiding the second one so my husband and I can enjoy some tomorrow.
This is the best banana bread I have made so far. It is really moist and the addition of carrot make it different from the other banana bread. I double the recipe and use 1 jar of apple baby food to replace some of the oil, use 1/2 whole wheat pastry flour, reduce the sugar by a quarter and omit the nuts because my son don't like nuts. It still turn out super with all this changes.
I can't stop eating this. It's better the second day, too. I used egg and sugar subs. Next time, I will try subbing some of the oil with applesauce. Thanks for an excellent recipe.