Creamy Carrots Recipe Recipes Recipes Recipe For Banana

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BANANA CARROT MUFFINS



Banana Carrot Muffins image

Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!

Provided by Becca Mills

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter (melted and slightly cooled)
2 eggs (room temperature)
1 teaspoon vanilla extract
1 cup carrots (finely shredded (~2 medium))
3/4 cup mashed bananas (~2 large)
1/2 cup pecan chips

Steps:

  • Pre-heat oven to 350°F. Line approximately 16 muffin tins.
  • In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
  • In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
  • Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
  • Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.

Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 11 g, Sodium 112 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 3 g

CARROT BANANA BREAD



Carrot Banana Bread image

I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. -Beulah Starkweather, Englewood, Florida

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/3 cup canola oil
1 cup grated carrots
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 196 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMED CARROTS



Creamed Carrots image

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

Steps:

  • In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

MOM'S CARROT BANANA BREAD



Mom's Carrot Banana Bread image

I borrowed this recipe from my mom, and I have given away mini-breads for Christmas for several years. Everyone loves it!

Provided by TEEPS31

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup brown sugar
½ cup butter, softened
3 bananas, mashed
1 cup grated carrots
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
  • Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 42.8 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 240.5 mg, Sugar 22.1 g

CREAMY BANANA BREAD



Creamy Banana Bread image

I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.

Provided by Pam Hall

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 12

½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
  • In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
  • Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 289 calories, Carbohydrate 35.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 212.8 mg, Sugar 19.4 g

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)



Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) image

Make and share this Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot
2 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 1/4 cups milk

Steps:

  • Peel and slice carrots.
  • Cook, covered, in a small amount of water over medium heat until tender. Drain.
  • In a medium size skillet, melt butter over medium-high heat.
  • Sauté onions in butter until tender.
  • Stir in flour, salt, pepper and sugar; cook for 1 minute.
  • Gradually add milk, stirring constantly until mixture thickens and starts to boil.
  • Pour over cooked carrots and stir to coat.

GRILLED CARROTS WITH CREAMY SRIRACHA SAUCE



Grilled Carrots with Creamy Sriracha Sauce image

Simple grilled carrots that pair nicely with any grilled meat. Garnish with cilantro if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Carrots

Time 18m

Yield 8

Number Of Ingredients 10

½ cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon Sriracha sauce
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon ground cumin
4 large carrots, peeled and halved lengthwise
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon chopped cilantro, or to taste

Steps:

  • Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
  • Brush carrots with olive oil and season with salt and pepper.
  • Preheat an outdoor grill for low heat and lightly oil the grate.
  • Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 81 mg, Sugar 2.3 g

CREAMY CARROTS



Creamy Carrots image

This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!

Provided by djmastermum

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

Steps:

  • Slice carrots into rounds.
  • Cook til tender, drain.
  • Melt butter.
  • Add sugar.
  • Cook 1 minute.
  • Add cream.
  • Bring to boil.
  • Reduce heat.
  • Return carrots, toss well.
  • Serve with chives sprinkled on top.

Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1

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