If you are on the hunt for a delightful twist to classic banana bread, this Carrot Cake Banana Bread Recipe is your new best friend in the kitchen. Combining the moist, sweet goodness of ripe bananas with the subtle, earthy sweetness of finely grated carrots, this bread offers incredible texture and flavor in every bite. It’s not just a breakfast treat but a comforting snack or a crowd-pleasing dessert when topped with a tangy cream cheese glaze. The spices mingle perfectly with the fruit, bringing a sense of warmth that feels like a cozy hug from your oven.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients will set you on the path toward that perfect loaf. Each one plays a crucial role in balancing moisture, structure, and flavor while giving your bread that inviting color and aroma.
- Mashed ripe bananas (1 1/2 cups): These provide natural sweetness and incredible moistness that keep the bread tender.
- Finely grated carrots (1 cup): Adds gentle earthiness, subtle texture, and a beautiful golden-orange hue.
- Large eggs (2): Help bind everything together while adding richness.
- Light brown sugar (1/2 cup): Brings deep caramel notes that complement the spices perfectly.
- Granulated sugar (1/4 cup): Balances sweetness and adds a slight crispness to the crust.
- Vegetable oil (1/2 cup): Ensures the bread stays moist without weighing it down.
- Plain Greek yogurt or sour cream (1/4 cup): Adds tang and tender crumb texture.
- Vanilla extract (1 teaspoon): Enhances the natural flavors with warm, aromatic notes.
- All-purpose flour (1 3/4 cups): The backbone of the loaf, providing structure and chew.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Leavening agents that ensure a light rise and airy crumb.
- Ground cinnamon (1 teaspoon): Infuses a cozy spice that pairs beautifully with both banana and carrot.
- Ground nutmeg (1/4 teaspoon): Adds a hint of warm, nutty flavor for depth.
- Salt (1/4 teaspoon): Balances sweetness and enhances all other flavors.
- Chopped walnuts or pecans (1/2 cup, optional): Adds crunch and a complementary nuttiness.
- Shredded coconut or raisins (1/2 cup, optional): These introduce texture variety and extra bursts of flavor.
How to Make Carrot Cake Banana Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously and line it with parchment paper – this step is crucial so your bread comes out smoothly and maintains its loaf shape without sticking.
Step 2: Whisk Together Wet Ingredients
In a large mixing bowl, combine your mashed bananas, finely grated carrots, eggs, brown sugar, granulated sugar, vegetable oil, Greek yogurt, and vanilla extract. Whisk these together carefully until you get a smooth, well-blended mixture; this ensures the sweetness and moisture are evenly distributed throughout the bread.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk the all-purpose flour with baking soda, baking powder, cinnamon, nutmeg, and salt. This blend of spices and leavening agents is what gives the carrot cake banana bread its rise, warm flavor, and perfect crumb texture.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry mix into the wet mixture using a spatula or wooden spoon. Stir just until combined – be careful not to overmix, as this can make the bread tough rather than tender and fluffy. This step is where the magic happens, bringing distinct layers of flavor together.
Step 5: Add Nuts and Extras
If you want to elevate your bread with some texture variation, fold in the chopped nuts and either shredded coconut or raisins now. These optional ingredients add delightful surprise bites and a wonderful complexity to the flavor.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top carefully with a spatula. Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted right in the center comes out clean. Let it cool in the pan for about 10 minutes to set, then transfer the bread to a wire rack to cool completely before slicing.
How to Serve Carrot Cake Banana Bread Recipe
Garnishes
A little something extra on top takes this already fantastic bread to dazzling heights. Try a simple dusting of powdered sugar, a light spread of cream cheese frosting, or fresh chopped walnuts for an inviting finish that complements the rich notes in the bread.
Side Dishes
Carrot Cake Banana Bread is incredibly versatile and pairs wonderfully with a hot cup of tea or coffee, creamy yogurt, or even a scoop of vanilla ice cream for dessert. Fresh fruit also works brilliantly to balance its sweet, spiced flavors.
Creative Ways to Present
Slice it thick for breakfast toast, drizzle with a honey glaze for a brunch spread, or cube it up to create a fun bread pudding. This Carrot Cake Banana Bread Recipe adapts effortlessly to any occasion or craving.
Make Ahead and Storage
Storing Leftovers
Once your bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It stays deliciously fresh for up to three days, or refrigerate for up to a week to extend its life.
Freezing
This recipe freezes wonderfully. Wrap individual slices or the entire loaf securely in plastic wrap and aluminum foil, then place them in a freezer bag. Freeze for up to three months. When you’re ready to indulge, thaw overnight in the refrigerator or at room temperature.
Reheating
Warm slices gently in a toaster oven, microwave, or conventional oven for just a minute or two to revive the moist, soft texture and bring back that fresh-from-the-oven taste. Adding a bit of butter when reheating is pure bliss.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes! Regular yogurt works just fine, but Greek yogurt adds extra creaminess and a tangy depth that enhances the flavor and texture of this Carrot Cake Banana Bread Recipe.
Is it necessary to peel the bananas before mashing?
Absolutely, peel your bananas first! The peel isn’t edible, but those ripe bananas provide natural sweetness and moisture that are essential in the bread.
Can I substitute nuts with seeds for a nut allergy?
Definitely. Pumpkin seeds or sunflower seeds make great nut-free alternatives and add a similar crunch and nutritional boost.
What’s the best way to grate carrots finely for this recipe?
Use the fine side of a box grater or a food processor’s grating attachment. Finely grated carrots blend seamlessly into the batter without adding coarse texture.
Can I make mini muffins instead of a loaf?
Yes! Adjust baking time to about 18-22 minutes, and keep an eye on them. Mini muffins make an excellent snack or lunchbox treat while preserving all the flavors of the Carrot Cake Banana Bread Recipe.
Final Thoughts
This Carrot Cake Banana Bread Recipe is a joy to make and even more joyful to share. It’s a wonderful way to use ripe bananas and fresh carrots, creating a harmonious balance of flavors and textures that will brighten up any day. I encourage you to give it a try — your kitchen will soon smell like heaven, and your taste buds will thank you with every delicious slice.
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Carrot Cake Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Carrot Cake Banana Bread combines the moistness of ripe bananas with the natural sweetness and texture of grated carrots, creating a flavorful and nutritious quick bread. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with nuts and shredded coconut or raisins, this bread is perfect for breakfast or a wholesome snack. The bread is tender, lightly sweetened, and offers a delicious twist on classic banana bread with the addition of carrot cake elements.
Ingredients
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 cup finely grated carrots
- 2 large eggs
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Mix-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut or raisins
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy loaf removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, finely grated carrots, eggs, light brown sugar, granulated sugar, vegetable oil, Greek yogurt, and vanilla extract until the mixture is smooth and all ingredients are well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt thoroughly to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender crumb.
- Fold in Add-ins: Carefully fold in the chopped nuts and shredded coconut or raisins, if using, to evenly distribute them throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking and appearance.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating that the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to allow the bread to set and make slicing easier.
Notes
- This bread tastes even better the next day as the flavors meld and develop.
- Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week for freshness.
- For a dessert variation, top with a simple cream cheese glaze once cooled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
