Carrot Cake Banana Bread (Print Version)
Moist spiced loaf blending carrot cake and banana flavors with warm spices
# What You Need:
→ Produce
01 - 2 large ripe bananas, mashed
02 - 1 cup grated carrots
03 - 1/2 cup chopped walnuts (optional)
→ 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 brown sugar, packed
14 - 1/4 cup granulated sugar
15 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
03 - In a separate bowl, beat the eggs, then add mashed bananas, oil, brown sugar, granulated sugar, and vanilla extract. Mix until well combined.
04 - Stir the grated carrots into the wet ingredients.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overmix.
06 - Fold in the chopped walnuts, if using.
07 - Pour the batter into the prepared loaf pan and spread evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is impossibly moist, staying fresh for days unlike typical quick breads that dry out
- You get all the cozy spiced warmth of carrot cake with the comforting familiarity of banana bread in one loaf
02 -
- Overmixing is the number one way to ruin quick breads, leaving you with a tough rubbery texture instead of tender crumbs
- This bread continues cooking slightly as it cools in the pan, so pulling it out when a few moist crumbs cling to the toothpick is actually ideal
03 -
- Grate your carrots finely so they disappear into the crumb rather than creating obvious chunks
- Let the bananas sit at room temperature for at least 15 minutes after mashing for better incorporation