Description

This Carrot Cake Banana Bread combines the moist sweetness of ripe bananas with the warm spices and texture of freshly grated carrots, creating a deliciously spiced loaf perfect for breakfast or dessert. Enhanced with optional walnuts and crushed pineapple for extra flavor and moisture, this easy-to-make recipe yields a tender and flavorful bread that everyone will enjoy.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients

3 ripe bananas, mashed
2 large eggs, at room temperature
1/2 cup vegetable oil or melted butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract

Add-ins

1 1/2 cups finely grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/3 cup crushed pineapple, well drained (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray to ensure easy removal of the bread once baked.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ground ginger, and salt until evenly combined to create the dry mixture.
Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs, vegetable oil or melted butter, packed brown sugar, granulated sugar, and vanilla extract. Mix until smooth and well incorporated.
Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until the batter comes together. Avoid overmixing to keep the bread tender.
Add Carrots and Optional Add-ins: Fold in the finely grated carrots along with the chopped walnuts or pecans and crushed pineapple if you choose to include them. Ensure these are evenly distributed throughout the batter.
Transfer to Pan and Bake: Pour the batter evenly into the prepared loaf pan. Smooth the top using a spatula to create an even surface for baking.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool Before Slicing: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing to maintain its shape and moisture.

Notes

Use very ripe bananas with brown spots for maximum moisture and sweetness.
To make the bread dairy-free, substitute vegetable oil for melted butter.
Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate to keep it fresh for a longer period.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American