Carrot Cake Banana Bread (Printable)
A moist spiced loaf blending classic carrot cake flavors with rich banana bread sweetness.
# What You'll Need:
→ Produce
01 - 2 large ripe bananas, mashed
02 - 1 cup grated carrots
03 - 1/2 cup chopped walnuts (optional)
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 tsp baking soda
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
→ Wet Ingredients
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/2 cup brown sugar, packed
14 - 1/4 cup granulated sugar
15 - 1 tsp pure vanilla extract
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
03 - In a separate bowl, beat the eggs, then add mashed bananas, oil, brown sugar, granulated sugar, and vanilla extract. Mix until well combined.
04 - Stir the grated carrots into the wet ingredients.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overmix.
06 - Fold in the chopped walnuts, if using.
07 - Pour the batter into the prepared loaf pan and spread evenly.
08 - Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture is incredibly moist from the bananas but still has that satisfying crumb you expect from carrot cake
- Its breakfast disguised as dessert, which means you can have cake with your morning coffee and no one can judge you
02 -
- Overmixing creates a tough, rubbery texture—stop as soon as you no longer see dry flour
- Start checking for doneness at the 50-minute mark since ovens vary wildly
03 -
- Grate your carrots by hand instead of using a food processor—hand-grated carrots release more moisture into the batter
- Let the bananas come to room temperature before mashing so they incorporate more smoothly into the wet ingredients