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Fluffy Carrot Cake Banana Bread

This delightful combination of moist banana bread and cozy spices of carrot cake is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper they are, the sweeter your bread will be!
  • 1 cup grated carrots Grate carrots finely for better blending.
  • 1/2 cup vegetable oil You can substitute applesauce for a lighter version.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 pieces eggs Substitute with flax eggs to make it vegan.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Feel free to add a pinch more for extra flavor.
  • 1/2 teaspoon ground nutmeg Optional: add ginger for an extra kick.
Mix-Ins (Optional)
  • 1/2 cup chopped walnuts or pecans Optional; swap with dried cranberries if preferred.
  • 1/2 cup raisins or chocolate chips Mix and match according to your taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, grated carrots, vegetable oil, brown sugar, and granulated sugar. Mix until well combined.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix!
  6. If using, fold in the walnuts or pecans and raisins or chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature with butter or frosting. This bread stays good on the counter for about 3-4 days wrapped tightly. For longer storage, refrigerate for a week or freeze for up to three months.