Baking a loaf of Carrot Cake Banana Bread is like wrapping yourself in a cozy blanket on a chilly day, inviting, warm, and utterly delightful. This recipe is bursting with flavor and packed with nourishing ingredients, making it a guilt-free treat you can enjoy any time of day. The moment it’s pulled from the oven, the rich aroma of sweet spices fills your home, beckoning friends and family to gather around and savor the goodness.
Growing up, my mom would make a version of this bread on lazy Sunday afternoons, her laughter mingling with the sweet scent of cinnamon wafting through the kitchen. I can still hear my kids’ excited voices declaring, “Can we have some warm slices for breakfast, Mom?” It’s a sweet slice of nostalgia that has become a family favorite, and every bite feels like home.
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Carrot Cake Banana Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful blend of moist banana bread and flavorful carrot cake, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 ripe bananas
- 1 cup finely grated carrots
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Stir in the grated carrots, eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in walnuts and raisins if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add citrus zest or coconut flakes for a fun twist. Allow bread to cool for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Why You’ll Love This Recipe
This Carrot Cake Banana Bread is the best of both worlds! It combines the moist, tender crumb of banana bread with the comforting flavors of carrot cake. Made with simple, wholesome ingredients, it’s not only delicious but also provides a lovely dose of nutrients from the bananas and carrots. Whether you’re having it for breakfast, as an afternoon snack, or dessert, this bread never disappoints. Plus, it’s a wonderful recipe to whip up for brunch gatherings or to brighten someone’s day with a home-baked gift.
Bringing It All Together
Let’s gather our ingredients and get baking! You’ll find that this recipe comes together in just over an hour, and each step brings you closer to that delightful moment when you get to slice into the loaf.
What You’ll Need
- 2 ripe bananas
- 1 cup finely grated carrots
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Stir in the grated carrots, eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in walnuts and raisins if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Values
- Serving size: 1 slice
- Calories: 210
- Protein: 3g
- Carbs: 34g
- Fat: 9g
- Fiber: 2g
Packed with wholesome ingredients, this recipe keeps you feeling satisfied and nourished without that heavy feeling.
Perfect Pairings for This Dish
Serving this Carrot Cake Banana Bread is as much about the experience as it is about the flavors. A warm slice pairs beautifully with a cup of hot tea or a rich, frothy coffee. I love to serve it during cozy brunches alongside fresh fruit and yogurt. It’s also perfect for an after-dinner treat, ideally paired with a scoop of vanilla ice cream and a drizzle of caramel sauce. Just imagine the smiles around the table!
Keeping It Fresh
This bread keeps remarkably well! To store it, simply wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. If you want to keep it longer, pop it in the refrigerator for about a week. You can also freeze individual slices— just make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the toaster for a few minutes for that fresh-baking experience.
My Kitchen Notes
- Opt for overripe bananas: The riper, the better! They add more sweetness and moisture to the bread.
- Don’t skip the spices: They really elevate the flavor profile, giving your bread that cozy, comforting essence.
- Add-ins are welcome: Feel free to experiment with your favorite nuts, dried fruits, or even chocolate chips for a fun twist.
- Mixing matters: Be careful not to overmix the batter; it should be just combined to ensure a tender loaf.
- Let it cool: Waiting until the bread has cooled will help you achieve cleaner slices!
Fun Variations
Feel free to get creative with this bread! You can add a hint of citrus zest—like orange or lemon, for a bright flavor that pairs nicely with the carrots and bananas. Or, if you’re in the mood for something tropical, toss in some coconut flakes. You might even try a savory version by adding herbs or cheese for a unique twist that makes for an exciting appetizer!
FAQs
Can I freeze this recipe?
Absolutely! This Carrot Cake Banana Bread freezes beautifully. Just slice it up after it cools completely, wrap each slice individually, and store them in an airtight container or freezer bag.
What’s the best substitute for eggs in this recipe?
If you need an egg substitute, consider using ground flaxseed mixed with water or unsweetened applesauce—both work well to keep your bread moist and tender.
How long will this stay fresh?
When stored properly at room temperature, it can last for about three days. If refrigerated, it can last up to a week, and if frozen, up to three months. Enjoy it fresh whenever you can!
This Carrot Cake Banana Bread is more than just a recipe; it’s a gateway to creating sweet memories in your kitchen. So, grab your ingredients, put on your favorite apron, and let the comforting aromas fill your home! Happy baking!