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We’re a big banana bread family. During the Covid-19 pandemic, I made one banana bread for every month that the city of Los Angeles was in “lockdown.” I think I made six banana breads, maybe more, as the city continued on with various restrictions. With all that baking, I was able to perfect the BEST chocolate chip zucchini banana bread recipe ever. You can find a version of that recipe as muffins with healthier swaps for flour and sugar here.
Today, we went to make that amazing bread recipe and realized that we didn’t have zucchini on hand. However, we did have shredded carrots, which I thought was even better with the Easter holiday upon us! The result was even better than expected. This banana bread with chocolate chips and carrots is gooey on the outside with a lightly crispy top, and the flavor is both sweet and savory, making it a perfect bread for breakfast, snacks, desserts, and a yummy treat to pair with coffee or tea.
If you’re like me and always looking for ways to sneak veggies into your kids’ food, then this is the perfect recipe for you! My kids are usually veggie adverts, and they devoured this chocolate chip banana carrot bread! My 3-year-old daughter also loved helping me make this recipe. She was the “official banana masher.”
This is a great recipe for your family, and I know you’ll love it! If you kids asked who ate it all, you can just say the “Easter Bunny!”
Recipe: Chocolate Chip Banana Carrot Bread
Ingredients:
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. granulated sugar
- 1 large egg plus 1 egg yolk
- 1/4 c. sour cream
- 1 tsp. pure vanilla extract
- 3 ripe bananas, mashed
- 1 c. shredded carrots
- 1 c. chocolate chips
Directions:
- Preheat oven to 350º. Line a 9-inch bread loaf pan with parchment paper.
- In a large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and shredded carrots and stir until combined.
- In the same bowl, add flour, baking soda, and salt and stir to combine well.
- Fold in chocolate chips and transfer to prepared baking pan.
- Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then transfer onto a cooling rack to cool completely.
I hope you love this recipe! Let me know if you try it in the comments below, or connect with me on Instagram or TikTok!
XO Maggie
Maggie Jackson 