Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 large ripe bananas, mashed

1/2 cup vegetable oil or melted butter

2 large eggs

3/4 cup brown sugar

1/4 cup plain Greek yogurt

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots

1/2 cup chopped walnuts (optional)

1/3 cup raisins (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and line it with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices.

Step 3: In another bowl, mash the bananas until smooth but still slightly chunky. Add the oil, eggs, brown sugar, Greek yogurt, and vanilla extract, then mix until just combined.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until the flour disappears. The batter should remain slightly lumpy—do not overmix.

Step 5: Fold in the grated carrots, walnuts, and raisins gently using a wooden spoon to maintain a tender batter.

Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 60-65 minutes, checking at 55 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter.

Step 7: Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before slicing.

Tips & Variations

Use very ripe bananas with brown spots for maximum sweetness and moisture; frozen bananas also work well if thawed and drained.

Peel and finely grate fresh carrots; pat dry with paper towels to avoid excess moisture in the batter.

Mix wet and dry ingredients separately before combining to prevent overmixing and dense texture.

Try adding a cream cheese swirl or coconut flakes for extra richness and flavor.

Replace walnuts with pecans or add 1/2 cup mini chocolate chips for a tasty twist.

Substitute half the oil with unsweetened applesauce for a lighter texture.

Double the cinnamon or add cardamom and allspice for deeper, complex spice notes.

Storage

Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, freeze slices individually in a sealed bag for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

FAQs

How do I know when my carrot banana bread is done?

Insert a toothpick into the center of the loaf. It should come out with just a few moist crumbs but no wet batter. The top should spring back lightly when touched.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend in equal amounts. If your blend doesn’t include xanthan gum, add 1/2 teaspoon for better texture and structure.