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Banana Carrot Bread
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Friendly URLs: /banana-carrot-bread
60 minutes
6 servings
Adjust servings
Yields 1 loaf
dairy-free
(?)
Has dairy from:
yogurt (plain, whole milk)
gluten-free
(?)
Has gluten from:
all-purpose flour
whole wheat pastry flour
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
yogurt (plain, whole milk)
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
whole wheat pastry flour
banana
yogurt (plain, whole milk)
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.6% of RDA
• Calories: 25.1% of RDA
• Carbs: 13.9% of RDA
• Fat (total lipid): 23.3% of RDA
• Fiber: 19.3% of RDA
• Fructose: 7.4% of RDA
• Protein: 4.9% of RDA
• Sodium: 47.1% of RDA
• Sugar: 35.5% of RDA
• Vitamin A (IU): 137% of RDA
• Vitamin B6: 19.1% of RDA
• Vitamin C: 7.2% of RDA
• Iron: 6.8% of RDA
• Magnesium: 11.0% of RDA
• Manganese: 11.2% of RDA
• Niacin: 4.7% of RDA
• Potassium: 9.6% of RDA
• Zinc: 5.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
38.1
g
Calories
501
 
Fiber
5.41
g
Iron
1.28
mg
Protein
5.51
g
Sodium
636
mg
Sugars
11.1
g
Fat (total lipid)
14.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3/4
cups
+
-
 
 
1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
2
whole
+
-
 
mashed.
 
1
cup
+
-
 
grated.
 
1
whole
+
-
 
 
1/2
cups
+
-
 
can use vanilla flavored if desired.
 
1
tsp
+
-
 
 
1/3
cups
+
-
 
 
2
tbsp
+
-
 
melted.
 
1/3
cups
+
-
 
 
1/3
cups
+
-
 
chopped.
 
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PREPARATION
1.
Preheat your oven to 350 degrees. Spray a loaf pan with olive oil cooking spray. Set aside.
2.
In a small mixing bowl, whisk together the white flour, whole wheat flour, baking soda, salt and ground cinnamon.
3.
In a larger mixing bowl, beat together the mashed bananas, sugar, egg, 1/2 cup yogurt, vanilla, and grated carrots over medium speed until well combined.
4.
Add in the coconut oil. Slowly beat in the flour mixture. Mix until just combined. Fold in the shredded coconut and chopped pecans.
5.
Pour the batter into your prepared loaf pan. Bake for 40-50 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
6.
Allow to cool in the pan for 10 minutes, then run a butter knife all along the edges. Flip onto a wire rack to cool completely.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 501
Protein 5.51 g
Carbohydrates 38.1 g
Iron 1.28 mg
Fiber 5.41 g
Calcium 66.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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