Carrot Cake Banana Bread (Printable)
A moist, spiced loaf blending classic carrot cake flavors with rich banana sweetness. Perfect for breakfast or comforting afternoon treats.
# 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
# Directions:
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 impossibly moist without being dense, thanks to the banana acting as a natural tenderizer
- Spice level hits that perfect cozy note that makes you want to wrap your hands around a warm slice
02 -
- Overmixing activates gluten and makes your bread tough instead of tender
- The toothpick test is your friend, insert it in the center and if it comes out with wet crumbs, give it more time
03 -
- Grate your carrots by hand rather than using food processor shreds which can be too thick
- Let the bread cool completely before wrapping or the trapped moisture makes the crust soggy