Carrot Cake Banana Bread (Printable)
Moist spiced loaf blending carrot cake and banana flavors with warm cinnamon and nutmeg.
# What You Need:
→ Produce
01 - 2 large ripe bananas, mashed
02 - 1 cup grated carrots
03 - 1/2 cup chopped walnuts
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
→ Wet Ingredients
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/2 cup packed brown sugar
14 - 1/4 cup granulated sugar
15 - 1 teaspoon pure vanilla extract
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
03 - Beat eggs in a separate bowl. Add mashed bananas, oil, brown sugar, granulated sugar, and vanilla extract. Mix until well combined.
04 - Stir grated carrots into the wet mixture until evenly distributed.
05 - Pour wet ingredients into dry ingredients. Mix gently until just combined. Do not overmix.
06 - Fold in chopped walnuts if desired.
07 - Pour batter into prepared loaf pan and spread surface evenly.
08 - Bake for 50 to 60 minutes until a toothpick inserted in center comes out clean.
09 - Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture is incredibly moist from the bananas while the grated carrots add sweet earthiness
- It satisfies both carrot cake lovers and banana bread enthusiasts in one glorious loaf
02 -
- Overmixing will make the bread tough, so stop as soon as you no longer see dry flour
- The toothpick test is your best friend, insert it in the center and if it comes out clean you are done
03 -
- Grate your carrots by hand instead of using food processor for better texture
- Let the bananas sit at room temperature before mashing for easier incorporation