This is our favorite banana bread recipe so far, and we have tried several variations: one with almond flour, one with chocolate, pumpkin, and one with zucchini- all super delicious but this one seems to be a repeat more often than the others.
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely grated carrots, laid loosely in cup and not packed (don’t wring out)
1 cup mashed ripe bananas (from 2 bananas)
Pre-heat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a large bowl, add the first six ingredients, through the vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t over mix.
Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick.
Pour batter into the prepared pan, smoothing the top lightly with a spatula. Tent the pan with a sheet of foil draped loosely over it for the first 40 minutes to prevent top and sides from becoming overly browned before center cooks through.
Bake for about 50 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.