If you’re looking to bring a fresh twist to your breakfast or snack routine, this Carrot Cake Banana Bread Recipe is exactly what you need. Combining the natural sweetness of ripe bananas with the moist texture and spiced warmth of grated carrots, this loaf captures the best of both worlds. It’s a comforting, flavorful treat loaded with wholesome ingredients and just the right balance of spices, nuts, and optional raisins for that extra bite. You’ll love how the cinnamon and nutmeg gently wrap around every slice, making it perfect whether you’re starting your day or craving a soul-satisfying snack.
Ingredients You’ll Need
Each ingredient in this Carrot Cake Banana Bread Recipe is chosen not only for taste but also for the texture and color it brings to the loaf. The ripe bananas lend natural sweetness and moisture, while the grated carrots add vibrant color and subtle earthiness. The spices and nuts round out the flavor profile, making every bite a celebration of comforting fall-inspired notes.
- 2 ripe bananas, mashed: Choose bananas with plenty of brown spots for maximum sweetness and moisture.
- 1 cup finely grated carrots: Freshly grated carrots pack moisture and that lovely orange color into your bread.
- 2 large eggs: These bind the ingredients together and add richness.
- 1/2 cup vegetable oil or melted coconut oil: This keeps the bread incredibly moist and tender.
- 1/2 cup brown sugar: Adds deep caramel notes and enhances the natural sweetness.
- 1/4 cup granulated sugar: Balances out the sweetness and helps with the loaf’s texture.
- 1 tsp vanilla extract: Lifts all the flavors with its warm, aromatic punch.
- 1 1/2 cups all-purpose flour: Provides the structure for your bread.
- 1 tsp baking soda: The key leavening agent for a nice rise.
- 1/2 tsp baking powder: Gives a light touch of extra lift.
- 1/2 tsp salt: Enhances all the sweet and spicy flavors.
- 1 tsp ground cinnamon: Infuses warmth and a cozy aroma.
- 1/4 tsp nutmeg: Adds a subtle nutty spice that complements the cinnamon perfectly.
- 1/4 cup chopped walnuts or pecans (optional): Provides a delightful crunch and nutty richness.
- 1/4 cup raisins (optional): Bring bursts of natural sweetness and fun texture.
How to Make Carrot Cake Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grease a 9×5-inch loaf pan or line it with parchment paper to ensure your bread comes out easily and holds its perfect shape.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, eggs, oil, brown sugar, granulated sugar, and vanilla extract until you have a smooth, cohesive mixture. This blend is where the moisture and sweetness really build the foundation of your loaf.
Step 3: Add the Grated Carrots
Stir in the finely grated carrots to your wet mixture. This step not only boosts moisture but also starts bringing in that signature carrot cake texture and flavor that makes this recipe so special.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. By mixing the spices thoroughly with the dry ingredients first, you ensure an even distribution of warm flavors in every slice.
Step 5: Bring It All Together
Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix here; we want a tender crumb, not a dense one. Fold in the nuts and raisins if you’re using them—these add delightful texture and bursts of sweetness or crunch.
Step 6: Bake to Golden Perfection
Pour the batter evenly into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This rest helps the flavors settle and maintains moisture.
How to Serve Carrot Cake Banana Bread Recipe
Garnishes
Serving your carrot cake banana bread with just a sprinkle of powdered sugar or a light spread of cream cheese frosting takes it up a notch. For extra texture and visual appeal, add chopped nuts or a drizzle of honey right before serving. These small touches make your loaf feel even more celebratory.
Side Dishes
This bread pairs wonderfully with a cup of steaming coffee or a chai latte, where the spices complement each other perfectly. For a fresh element, serve alongside a small bowl of Greek yogurt with honey or fresh fruit like sliced berries or apple wedges.
Creative Ways to Present
For a fun breakfast twist, slice and toast the bread, then top with nut butter and banana slices. Another idea is to cut into thick slices and serve with a dollop of mascarpone and a drizzle of maple syrup for an elegant brunch offering. This versatility makes the Carrot Cake Banana Bread Recipe a crowd-pleaser in any setting.
Make Ahead and Storage
Storing Leftovers
Your carrot cake banana bread will stay moist and flavorful stored at room temperature for 2 to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. To keep it fresh longer, storing it in the fridge can extend its life up to a week without drying out.
Freezing
This bread freezes beautifully, making it perfect for batch baking. Wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months without losing its delightful texture or flavor.
Reheating
When you’re ready to enjoy your frozen carrot cake banana bread, thaw at room temperature or warm slices in a toaster oven or microwave for about 15 to 30 seconds. This quick reheat brings back that freshly baked warmth and softness you crave.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Swapping in whole wheat flour will add a nuttier flavor and denser texture. You might want to use slightly less or add a bit more moisture to keep the bread tender.
Is it possible to make this bread vegan?
Yes, you can make this Carrot Cake Banana Bread Recipe vegan by replacing the eggs with flax or chia eggs and using coconut oil or another plant-based oil. Just ensure the sugars you use are vegan-friendly.
Can I omit the nuts and raisins?
Definitely. The nuts and raisins are optional, so if you prefer a nut-free or plain loaf, just leave them out without affecting the core flavors.
How ripe should the bananas be?
Go for bananas that are heavily speckled or brown as they’re sweeter and mushier, which helps the bread stay moist and flavorful.
What’s the best way to grate carrots for this recipe?
Using a fine or medium grater works well to integrate the carrots thoroughly into the batter, giving you that wonderful moistness and carrot cake texture. Coarser grates will create a chunkier texture if you prefer.
Final Thoughts
This Carrot Cake Banana Bread Recipe is such a joy to make and share because it marries two beloved classics into one irresistible loaf. Whether you’re baking for a cozy breakfast, a sweet snack, or a simple dessert, this bread delivers comfort, flavor, and a nutritious boost all in one. I can’t wait for you to try it and make it your new favorite go-to treat!
Print
Carrot Cake Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful carrot cake banana bread perfectly combines ripe bananas, grated carrots, warm spices, and optional nuts or raisins into a wholesome, easy loaf that’s ideal for breakfast, snacking, or dessert.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Others
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, oil, brown sugar, granulated sugar, and vanilla extract until you get a smooth mixture.
- Add Carrots: Stir the finely grated carrots into the wet mixture until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Batter: Add the dry ingredients to the wet ingredients and gently stir until just combined—do not overmix to keep the bread tender.
- Fold in Extras: If using, fold in the chopped nuts and raisins carefully to disperse throughout the batter.
- Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- For added texture, use coarsely grated carrots instead of finely grated.
- To make this bread dairy-free, ensure your sugar is vegan and use oil instead of butter.
- This bread keeps well at room temperature for 2–3 days or refrigerated for up to one week.
