Carrot Cake Banana Bread (Print View)

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

# What You'll 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 (about 2 medium)
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 (dairy or non-dairy)

→ Add-Ins

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

# How To Make It:

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

# Expert Hints:

01 -
  • The texture impossibly moist without feeling heavy, thanks to the banana and carrot tag team
  • Spices hit that cozy autumn note even in the middle of July
02 -
  • Grating those carrots finely makes all the difference between a seamless texture and feeling like you are eating salad in bread form
  • Overmixing at the fold stage will make your bread tough, so stop as soon as the flour disappears
03 -
  • Room temperature ingredients mix more smoothly and prevent that curdled look
  • Letting the batter rest for 10 minutes before baking can improve the texture even more

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