Carrot Cake Banana Bread (Printable Version)

Moist loaf blending carrot cake spices with tender banana bread sweetness. Ideal for breakfast or brunch.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground ginger

→ Wet Ingredients

08 - 2 large ripe bananas, mashed
09 - 1 cup finely grated carrots
10 - 2/3 cup brown sugar, packed
11 - 1/4 cup neutral oil or melted butter
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup milk

→ Add-Ins

15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup raisins

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, mash bananas thoroughly. Add grated carrots, brown sugar, oil, eggs, vanilla, and milk. Mix until fully incorporated.
04 - Gently fold dry ingredients into wet mixture, mixing just until no dry streaks remain. Be careful not to overmix.
05 - Fold in chopped nuts and raisins if desired.
06 - Transfer batter to prepared loaf pan and smooth top evenly with spatula.
07 - Bake for 50-55 minutes until toothpick inserted into center comes out mostly clean. A few moist crumbs are acceptable.
08 - Let cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The texture is impossibly moist without being dense or heavy like some quick breads can get
  • You get all the cozy spices of carrot cake but in a sliceable format perfect for mornings
  • It uses up those sad spotted bananas that always seem to multiply on the counter
  • The addition of grated carrots adds natural sweetness and vitamins nobody notices
02 -
  • Overripe bananas are nonnegotiable here, underripe ones wont give you the sweetness or moisture you need
  • Grate your carrots finely, big shreds create weird texture pockets and uneven baking
  • The toothpick test is your friend, a few moist crumbs are perfect but wet batter means more time
  • This bread actually tastes better on day two when the flavors have had time to become friends
03 -
  • Use the smallest holes on your box grater for carrots that virtually disappear into the bread
  • Toast your nuts before adding them for an extra layer of flavor that people cant quite put their finger on

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