Carrot Banana Bread


1/3 c. vegetable oil

1 c. sugar

2 eggs

2 c. all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

1 c. mashed ripe bananas (2 to 3 medium)

1 c. grated carrots

½ c. chopped pecans, opt.

¼ c. raisins, opt. 


In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots, pecans and raisins. Transfer to a greased 9x5x3-inch loaf pan.

Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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