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- 2 ripe bananas, thoroughly mashed - 1 cup fresh carrots, finely grated - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup neutral vegetable oil - 2 large eggs, beaten - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup raisins or currants (optional) Gathering the right ingredients is key to making this carrot cake banana bread. I start with two ripe bananas. They should be very soft for the best flavor. Next, I use one cup of finely grated fresh carrots. They add moisture and sweetness. I mix in half a cup each of brown sugar and granulated sugar. The brown sugar gives depth, while the granulated sugar adds sweetness. I then use half a cup of neutral vegetable oil for moisture. Two large eggs help bind everything together, and one teaspoon of pure vanilla extract adds a nice aroma. For the dry mix, I sift one and a half cups of all-purpose flour. I add one teaspoon each of baking soda and baking powder for lift. One teaspoon of ground cinnamon and half a teaspoon of ground nutmeg bring warmth and spice. Finally, I sprinkle in a quarter teaspoon of salt to balance the flavors. If I want extra texture, I can fold in half a cup of chopped walnuts or pecans. For a sweet surprise, I also add half a cup of raisins or currants. These ingredients create a delightful blend, making each bite enjoyable. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 9x5-inch loaf pan by greasing it well. - In a bowl, mix the wet ingredients: mashed bananas, grated carrots, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Blend them until smooth. - In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. - Gradually mix the dry ingredients with the wet ingredients. Use a spatula or spoon. Stir until just combined. Don't overmix; this keeps the bread tender. - If you want, fold in the optional nuts and raisins or currants for extra flavor and texture. - Pour the batter into your prepared loaf pan. Smooth the top with a spatula. - Bake your bread for 50 to 60 minutes. Check with a toothpick; it should come out clean. - After baking, let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. How do I know when it’s fully baked? To check if your banana bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. If there’s batter on the toothpick, bake for a few more minutes. What are some tips for a moist texture? To keep your banana bread moist, use ripe bananas. The riper, the better! You can also add an extra egg or a bit more oil. Avoid overmixing the batter to keep it tender. What are some alternatives for sugar and oils? You can use coconut sugar instead of brown and granulated sugar. For oils, try applesauce for a healthier option. It keeps the bread moist and adds a hint of sweetness. Are there dairy-free options for eggs? Yes! You can use flaxseed meal or chia seeds mixed with water. Combine one tablespoon of seeds with three tablespoons of water. Let it sit until it thickens. How can I add spices or extracts? You can add a pinch of ginger or allspice for extra warmth. Vanilla extract adds a nice depth. Just a bit of nutmeg can elevate the flavor as well. What are the best nuts and fruits to complement the recipe? Walnuts and pecans are great for crunch. You can also add raisins or dried cranberries for added sweetness. They mix well with the carrots and bananas. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots for optimal sweetness. Grate Carrots Finely: Finely grated carrots will blend seamlessly into the batter and help maintain a moist texture without large chunks. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense loaf, so be gentle when incorporating the dry ingredients. Cool Before Slicing: Allow the bread to cool completely before slicing to ensure clean cuts and to prevent it from falling apart. {{image_4}} You can make your carrot cake banana bread even more fun with add-ins. Try adding chocolate chips or butterscotch chips. They give a sweet surprise in every bite. Shredded coconut adds a tropical twist too. It brings in a chewy texture that contrasts nicely with the softness of the bread. If you need a gluten-free option, you can swap regular flour for almond or coconut flour. These flours work well but may need extra moisture. You might also need to add a binding agent like xanthan gum. This keeps your banana bread from crumbling apart. You can change this recipe with the seasons. In the fall, add canned pumpkin for a rich flavor. Grated zucchini is great in summer. It keeps the bread moist and adds nutrients. Seasonal spices like ginger or cardamom can elevate the flavor. They bring warmth and a lovely aroma to your baking. To keep your carrot cake banana bread fresh, store it in an airtight container. This helps prevent it from drying out. If you don't have a container, wrap it in plastic wrap or aluminum foil. Place it in a cool, dry spot. Avoid direct sunlight or heat. A bread box works well too. For extra freshness, add a slice of bread in the container. This will help maintain moisture. You can freeze your carrot cake banana bread for later enjoyment. For uncooked bread, pour the batter into a loaf pan. Cover it tightly with plastic wrap and then foil. You can freeze it for up to three months. For cooked bread, let it cool completely first. Then, wrap it well in plastic wrap or foil. Place it in a freezer bag for added protection. When you're ready to eat, thaw it in the fridge overnight. For reheating, slice and warm it in the oven or microwave. At room temperature, your carrot cake banana bread lasts about three to four days. Keep it in the airtight container for best results. If you see any mold or smell a sour scent, it's time to toss it. Always check for dryness or changes in texture. These signs mean your bread is past its prime. Can I use frozen bananas in this recipe? Yes, you can use frozen bananas. Just thaw them first. The bananas will be soft and easy to mash. This will add moisture and sweetness to your bread. How can I make this recipe vegan? To make this recipe vegan, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Also, use plant-based oil instead of vegetable oil. What do I do if my batter is too thick? If your batter is too thick, add a little milk or water. Start with a tablespoon at a time. This helps the batter mix well without being too runny. Can I double the recipe? Yes, you can double the recipe. Just make sure your mixing bowl is large enough. You may need to bake it longer if you use a larger pan. What to serve with carrot cake banana bread? This bread pairs well with cream cheese. You can also serve it with butter or a scoop of ice cream. A sprinkle of cinnamon on top adds a nice touch. Is it good for breakfast or dessert? It is great for both! Enjoy it warm for breakfast or as a sweet treat after dinner. The flavors are perfect any time of day. In this post, we covered how to make tasty carrot cake banana bread. You learned the ingredients and followed step-by-step instructions. I also shared tips for perfect texture and flavor. You discovered fun variations and storage advice. This recipe is not only easy but also lets you be creative. Try it out and enjoy every bite. Happy baking!

Carrot Cake Banana Bread

A delightful blend of moist banana bread and spiced carrot cake, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 pieces ripe bananas, thoroughly mashed
  • 1 cup fresh carrots, finely grated
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup neutral vegetable oil
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins or currants (optional)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan to prevent sticking.
  • In a spacious mixing bowl, combine the mashed bananas, grated carrots, brown sugar, granulated sugar, vegetable oil, beaten eggs, and vanilla extract. Use a whisk or fork to mix these ingredients until they're fully blended and smooth.
  • In a separate bowl, whisk together the sifted flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
  • Gradually incorporate the dry ingredients into the wet mixture. Use a spatula or wooden spoon to stir until just combined, taking care not to overmix your batter to ensure a tender bread.
  • If you choose to add them, gently fold in the nuts and raisins or currants for a delightful crunch and added sweetness.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean to indicate doneness.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Notes

For an appealing display, slice the warm banana bread and arrange it on a rustic wooden board. Dust a light sprinkle of cinnamon on top and garnish with a few delicate curls of carrot for an eye-catching touch. Enjoy it warm or toasted with a light spread of cream cheese for a sumptuous treat!
Keyword baking, banana bread, carrot cake