Recipe: Banana Carrot Bread with Cranberries

Banana Carrot Bread
To help promote GROW Month, we have a lovely new recipe utilizing GROW bananas thanks to Lauren and Chrissy, From the Little Yellow Kitchen. They were inspired to put a healthy spin on banana carrot bread with cranberries. Adding an element of carrot cake to your banana bread never made healthy taste so good!
From the Little Yellow Kitchen is inspired by two University of San Diego graduates who have a passion for creating delicious spins on your favorite foods. These ladies have a 1970’s style yellow kitchen and cook proudly every week to bring new recipes to their readers. They always love hearing from their fans. Go check them out on the LYK official Facebook page!

Healthy Banana Carrot Bread with Cranberries

Makes 1 loaf


  • 3 very ripe bananas (about 1 cup 1/4), mashed with fork
  • 1/2 cup applesauce
  • 3 tbsp canola oil
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup brown sugar
  • 1 3/4 cups white whole wheat flour
  • 1 cup rolled oats
  • 2 tbsp wheat germ
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup carrots, peeled and shredded
  • 3/4 cups dried cranberries, unsweetened
  • banana chips, for garnish


  1. In an electric mixer (or by hand) combine mashed bananas, applesauce, canola oil, eggs, vanilla, and brown sugar
  2. In a separate bowl combine flour, oats, wheat germ, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt
  3. Add the shredded carrots and dried cranberries to the dry ingredients, to coat
  4. Gradually add the dry ingredients to the wet ingredients, just until fully combined. Do not overmix
  5. Coat a loaf pan in cooking spray and then pour in the batter and evenly distribute
  6. Top the batter with  banana chips (optional, if you don’t have them). Place in a preheated oven at 350 degrees, and bake on the middle rack for 50-60 minutes, or until toothpick comes out clean
  7. Cool in pan and then transfer to a cooling rack
  8. You can keep in the fridge for 5-7 days or you can store in the freezer for 1 to 2 months
Look out for new recipes on Organic Odes every Friday!

Source: From the Little Yellow Kitchen

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2 Responses to “Recipe: Banana Carrot Bread with Cranberries”
  1. Jill says:

    This looks very tasty!

  2. beautiful combination of flavours!

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