Katie Stew

A rich, simmering blend of my favorite things

Banana Bread


I am tired of throwing away bananas.

I usually get a few bananas in with my weekly produce box that comes to my house. Often we eat them. Just as often I end up throwing them away because they’ve gone brown, waiting for me to finish all my other fabulous summer produce. I decided yesterday that I was tired of throwing them away and that I would make banana bread instead.

Now, this is really a rather revolutionary idea for me. I don’t really like bananas. I know, that is a crazy thing to say, but it is true. I like bananas when they are still a little green and don’t taste very banana like. When I was a kid (and even now), banana flavored candy was always my least favorite. There isn’t much that is grosser to me than artificial banana flavoring.

However, I’ve had a few banana breads over the years that I’ve liked. One time, Phylicia Rashad offered me a piece of banana bread, and even though I wasn’t a big fan, how can you say no to Mrs. Huxtable!? More recently, a friend of mine brought me a piece that had carrots in it, and I quite liked it. So, when searching for a recipe to use my sad bananas for, I chose one with carrots.

This is the beautiful loaf that I ended up with.

Smelled even better than this looks.

I found this on Allrecipes.com and the only change I made was using walnuts instead of pecans. I ended up cooking it for the full length recommended, and if anything, I overcooked it a bit. I don’t think you should wait quite until a toothpick in the middle comes out clean. Maybe a toothpick 1/3 of the way from the edge. But, I was the only one who thought it was a little dry, so maybe it was just perfect.

I like that this banana bread was a) not too banana-y and b) not too sweet. It is simple and rich and lovely. Not to mention, I had it in the oven and everything cleaned up in about 20 minutes.

Carrot Banana Bread


  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts


  1. 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 and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F 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.


  1. Yum! I love banana nut bread. Coincidentally, I just found this blog post on banana cake! Perhaps it can be another way your rid those bananas.

  2. yum!
    i second you on those pesky bananas with their tiny windows of opportunity! here’s a tip i’ve picked up – when your bananas get past the point where you want to eat them, but you’re not ready to bake just yet, you can collect them in a plastic baggie in the freezer. the bananas will be mush when they thaw, but it just makes them that much easier to combine in your recipe. give it a try!
    i’ve also had mad success with oragette’s candied ginger & chocolate chip banana bread – toasted slices are like a cookie you can have for breakfast =)
    here’s her recipe:

  3. Pingback: Apple Crisp « Katie Stew

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