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Carrot Cake Banana Bread Recipe

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★★★★★

4.9 from 96 reviews

This Carrot Cake Banana Bread recipe blends ripe bananas and finely grated carrots with warm spices and optional nuts and raisins for a moist, flavorful loaf. Perfect for breakfast, snack, or dessert, it offers a tender crumb and delightful natural sweetness with simple pantry staples.

Ingredients

Scale

Dry 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

Wet Ingredients:

  • 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

Mix-ins:

  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup raisins (optional)

Instructions

  1. Preparation: 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 of the bread after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the spices through the batter.
  3. Combine Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth with some small chunks remaining. Add vegetable oil or melted butter, eggs, brown sugar, Greek yogurt, and vanilla extract. Mix gently until just combined to avoid overmixing.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and stir gently until the flour disappears and the batter looks slightly lumpy, which ensures a tender crumb.
  5. Add Mix-ins: Fold in the finely grated carrots, walnuts, and raisins gently using a wooden spoon to maintain the batter’s tender texture.
  6. Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-65 minutes. Begin checking for doneness at 55 minutes by inserting a toothpick in the center; it should come out with just a few moist crumbs.
  7. Cool Completely: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents the bread from crumbling.

Notes

  • Use very ripe bananas with brown spots for maximum natural sweetness and moisture.
  • Peel and finely grate fresh carrots; pat dry to avoid excess moisture in batter.
  • Do not overmix the batter to prevent dense, tough bread.
  • Optional mix-ins like walnuts and raisins add texture and flavor but can be omitted or substituted.
  • Check doneness early and extend baking time in 5-minute intervals if needed.
  • Substitute half the oil with unsweetened applesauce for a lighter texture.
  • Store bread wrapped tightly at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze sliced portions for up to 3 months.
  • Gluten-free flour blend with xanthan gum can replace all-purpose flour to make the recipe gluten-free.
  • Variations include adding cream cheese swirl, coconut flakes, orange zest, or substituting nuts.

Keywords: carrot cake banana bread, moist banana bread, carrot bread, spiced banana bread, healthy banana bread, breakfast bread, easy loaf recipe

Find it online: https://dinewithlily.com/carrot-cake-banana-bread-recipe/