Why You’ll Love This Recipe

Carrot Banana Bread is a moist, flavorful loaf that blends the natural sweetness of ripe bananas with the earthy freshness of shredded carrots. This wholesome twist on classic banana bread is perfect for breakfast, snacks, or even dessert. It’s a great way to use up overripe bananas and sneak in some extra veggies without compromising on taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
shredded carrots
all-purpose flour
eggs
granulated sugar
brown sugar
unsalted butter (melted)
baking soda
baking powder
ground cinnamon
nutmeg
salt
vanilla extract
optional add-ins: chopped walnuts, raisins, or shredded coconut

directions

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, mash the ripe bananas until smooth.

Add the melted butter, sugars, eggs, and vanilla extract. Mix until well combined.

Stir in the shredded carrots.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

If desired, fold in any optional add-ins like nuts or raisins.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: 1 hour 40 minutes

Variations

Add ½ cup of crushed pineapple for tropical moisture and flavor.
Use whole wheat flour for a healthier version.
Top with a cream cheese glaze for a dessert-style twist.
Add a teaspoon of orange zest for a citrusy note.

storage/reheating

Store Carrot Banana Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for extended freshness.
Freeze slices individually for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

FAQs

Can I use oil instead of butter?
Yes, you can substitute an equal amount of vegetable oil or coconut oil.

Do I need to peel the carrots before shredding?
Yes, peeling helps ensure a tender texture and clean flavor.

Can I make this recipe into muffins?
Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

Is this bread very sweet?
It has a balanced sweetness—ripe bananas and carrots provide natural sugars, complemented by light brown and granulated sugar.

Can I skip the nuts or add-ins?
Absolutely, the bread is delicious on its own too.

What’s the best way to shred carrots?
Use a box grater on the fine or medium setting for best results.

Can I double the recipe?
Yes, it doubles well—just divide between two loaf pans.

Can I make it gluten-free?
Use a gluten-free 1:1 baking flour substitute.

Why did my bread sink in the middle?
This can happen if the batter is overmixed or the oven door is opened too early.

Can I use frozen bananas?
Yes, thaw them first and drain excess liquid before mashing.

Conclusion

Carrot Banana Bread is a comforting, delicious bake that’s easy to make and even easier to love. With its moist crumb, sweet-spiced flavor, and versatility, it’s bound to become a staple in your kitchen. Perfect for sharing or savoring solo with your favorite hot drink.