Carrot Banana Pecan Bread

Recipe written by The Chef Next Door


2 cups cake flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup mashed ripe bananas (2 to 3 medium)

1/3 cup coconut oil, melted and cooled

1 cup grated carrots

1/2 cup chopped pecans

Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with baking spray and set aside.

In a large bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg. In the bowl of a stand mixer, beat the eggs and sugars until completely combined. Add in the bananas and coconut oil. Next, slowly add the dry ingredients to the wet ingredients until incorporated. Fold in the carrots and pecans with a rubber spatula. 

Pour the batter into the prepared pan. Bake for 55-60 minutes, or until a cake tester inserted near the center of the loaf comes out clean. 

Cool the bread in the pan on a cooling rack for 15 minutes. Remove the bread from the pan to finish cooling completely on the rack. Slice and serve.

Bon Appetit!