Carrot Cake Banana Bread (Print Version)
Moist loaf blending carrot cake spices with tender banana bread. Ready in 75 minutes.
# Recipe Ingredients:
→ 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
→ Add-Ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup raisins
# Directions:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly with cooking spray or butter.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
03 - In a large bowl, mash bananas thoroughly. Add grated carrots, brown sugar, oil, eggs, vanilla extract, and milk. Mix until fully incorporated.
04 - Gently fold dry ingredients into wet mixture using a spatula. Mix just until no dry streaks remain—be careful not to overmix.
05 - Fold in chopped nuts and raisins if using, distributing evenly throughout the batter.
06 - Transfer batter to prepared loaf pan. Use a spatula to spread evenly and smooth the top surface.
07 - Bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
08 - Let bread cool in the pan for 15 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture is incredibly moist without being dense, striking that perfect balance between cake and bread
- It uses up overripe bananas that would otherwise go to waste, making it practical and delicious
02 -
- Overmixing the batter once you add the flour will make your bread tough and dense, so fold gently and stop as soon as the flour disappears
- Letting the bread cool completely before slicing is agonizing but necessary, otherwise the steam escapes and the texture becomes gummy
03 -
- Grate your carrots by hand rather than using food processor shreds, which can be too coarse and create weird texture pockets
- Room temperature ingredients blend more easily and create a more uniform crumb, so pull everything out about 30 minutes before baking