Description
A delightful blend of moist banana bread and flavorful carrot cake, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 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