Carrot Cake Banana Bread
A delightful loaf that combines the flavors of carrot cake and banana bread, providing a moist and flavorful treat perfect for any time of day.
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed Use overripe bananas for better sweetness.
- 1 cup grated carrots (about 2 medium-sized carrots) Finely grate the carrots for a smoother texture.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 2 pieces large eggs, at room temperature Don't skip the eggs for moisture and stability.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon Add spices like ginger or allspice for extra flavor.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional) Feel free to experiment with different nuts.
- 1/2 cup raisins (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, grated carrots, granulated sugar, brown sugar, and vegetable oil. Blend them together until well-combined, about 1-2 minutes.
- Add in the eggs and vanilla extract. Mix until the eggs are fully incorporated, approximately another 1-2 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy. If using nuts or raisins, gently fold them in now.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Baking
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze tightly wrapped for up to three months.