Carrot Cake Banana Bread (Printable)
Moist spiced loaf blending carrot cake and banana flavors with warm cinnamon and nutmeg
# 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 Make:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, beat eggs, then add mashed bananas, oil, brown sugar, granulated sugar, and vanilla extract. Mix until fully incorporated.
04 - Stir grated carrots into the wet mixture until evenly distributed.
05 - Pour wet ingredients into dry ingredients. Mix gently until just combined, taking care not to overmix.
06 - Fold in chopped walnuts if using.
07 - Pour batter into prepared loaf pan and spread evenly across the surface.
08 - Bake for 50-60 minutes until a toothpick inserted in the center emerges clean.
09 - Allow bread to cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist from the bananas while the carrots keep every tender and give you tiny pockets of sweetness throughout
- This bread manages to feel virtuous enough for breakfast but indulgent enough for dessert, which is basically the best of both worlds
02 -
- Overmixing is the enemy of tender bread, so stop as soon as the flour disappears even if the batter looks slightly uneven
- This bread tastes even better the next day as the spices have time to mingle and the moisture redistributes throughout
03 -
- Grate your carrots by hand rather than buying pre-grated ones, which are too dry and thick
- If your bananas are not quite ripe enough, place them in a 300°F oven for 15 to 20 minutes until blackened