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
Scale
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.
