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
Scale
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
