Try out this healthy ba­nana bread recipe, boost­ed with car­rots, raisins and wal­nuts! It’s made with whole­some in­gre­di­ents like whole wheat flour and eggs. Bak­ing this bread is sim­ple and you don’t need a fan­cy mix­er, just a large bowl and a spoon to mix the bat­ter. Sweet­en with brown sug­ar or hon­ey. Pour this bat­ter in­to muf­fin tins and make ba­nana car­rot muffins in­stead.

Make two 8 x 4 loaves

4 cups white flour

1 cup whole wheat flour

1 cup brown sug­ar

2 tea­spoons bak­ing pow­der

2 tea­spoons bak­ing so­da

1 tea­spoon nut­meg

1 tea­spoon salt

4 ripe ba­nanas (mashed)

1 cup car­rots

1/2 cup wal­nuts

1/2 cup raisins

1 cup veg­etable oil

1 cup or­ange juice

4 eggs

Dash of bit­ters

Di­rec­tions

Place all dry in­gre­di­ents in a large bowl and mix to­geth­er. Make a well in the cen­ter of the dry in­gre­di­ents and set aside.

In a blender, pulse eggs for 2-3 min­utes or un­til frothy. Add oil, or­ange juice, ba­nanas and bit­ter with eggs and blend for 30 sec­onds.

Pour blend­ed mix­ture in­to the well of dry in­gre­di­ents. Mix un­til a dough forms, do not mix the dough.

Pre­heat the oven to 360° F.

Pour the bat­ter in­to two greased 8x 4 loaf pans.

Bake for 40 min­utes and test with a tooth­pick in the cen­tre of the loaves to make sure the bread has cooked through.

Al­low to rest for 1 hour and serve as is or with a slice of ched­dar cheese!