Carrot Cake Banana Bread

Carrot Cake Banana Bread is a delightful fusion of two classic recipes, combining the moistness of banana bread with the spiced flavors of carrot cake. Perfect for breakfast, snacks, or dessert, this banana bread is often elevated by the sweet aroma of cinnamon and nutmeg, accented with the freshness of grated carrots. Whether you’re a seasoned baker or a beginner, this recipe is sure to bring warmth and sweetness to your kitchen.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Servings: 8 slices
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 250
• Protein: 4 grams
• Carbohydrates: 38 grams
• Fat: 10 grams
• Fiber: 2 grams
• Sugar: 12 grams
• Sodium: 180 mg

Why Make This Carrot Cake Banana Bread

Carrot Cake Banana Bread is a perfect way to use up overripe bananas while enjoying the nutritious benefits of carrots. This recipe is not only rich in flavor but also provides a delightful texture with each bite—soft, moist, and packed with a hint of spices. It’s great for those who love sweet treats that are a bit healthier, plus it’s a fantastic option for serving guests or bringing to gatherings. Bake this for a cozy morning or as a comforting dessert; its inviting aroma will make everyone feel at home.

How to Make Carrot Cake Banana Bread

Step 1: Preparation

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

Step 2: Mixing Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until well mixed, then set aside.

Step 3: Mixing Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combining Ingredients

Fold in the mashed bananas and grated carrots, mixing just until incorporated. Gradually add the dry ingredients into the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix.

Step 5: Adding Optional Ingredients

If desired, fold in the crushed walnuts or pecans and raisins or coconut flakes until evenly distributed.

Step 6: Pour and Bake

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cooling

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Carrot Cake Banana Bread

Serve your Carrot Cake Banana Bread warm or at room temperature, sliced into thick pieces. It’s delicious on its own or enjoyed with a spread of butter, cream cheese, or a sprinkle of powdered sugar. For an extra special treat, pair it with a cup of coffee or tea!

How to Store Carrot Cake Banana Bread

To keep your Carrot Cake Banana Bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, you can freeze it. Just slice the bread and place the slices in an airtight container or freezer bag, where it will stay good for up to three months. Thaw it at room temperature when ready to enjoy.

Expert Tips for Perfect Carrot Cake Banana Bread

• Ensure your bananas are very ripe for maximum sweetness and moisture.
• If you prefer, substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• Make sure not to overmix the batter, as this can lead to a dense bread.
• Feel free to add spices like cloves or ginger for extra depth of flavor.
• If you don’t have nuts on hand, try adding chocolate chips for a fun twist.

Delicious Variations

• Gluten-Free: Swap all-purpose flour for a gluten-free blend.
• Vegan: Use flax eggs in place of real eggs and replace the oil with applesauce.
• Savory Twist: Add shredded zucchini for an extra veggie boost while maintaining moisture.

Frequently Asked Questions

• Can I use frozen bananas? Yes! Thawed frozen bananas work perfectly in this recipe. Just make sure to drain any excess moisture.
• What can I substitute for vegetable oil? You can use melted coconut oil, unsweetened applesauce, or even yogurt for a lower-fat option.
• Do I have to use nuts or raisins? Not at all! They are optional additions. You can skip them entirely or use your favorite add-ins.
• How can I tell when my bread is done? The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Can I make mini loaves with this recipe? Absolutely! Divide the batter among smaller loaf pans and reduce the baking time to about 30-40 minutes.

Conclusion

Carrot Cake Banana Bread is not just a delicious treat; it’s a versatile recipe that brings together flavors and textures to create a comforting, homemade delight. With its moist, tender crumb and aromatic spices, it’s bound to become a favorite in your baking repertoire. Whether you’re enjoying it for breakfast, dessert, or a snack, this delightful bread is sure to please everyone. Give it a try—your taste buds will thank you!

Carrot Cake Banana Bread

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• Author: lydia
• Total Time: 75 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A delightful fusion of banana bread and carrot cake, this treat is perfect for breakfast, snacks, or dessert, with its spiced flavors and moist texture.

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Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or coconut flakes (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well mixed and set aside.
3. In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
4. Fold in the mashed bananas and grated carrots until incorporated. Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain.
5. If desired, fold in walnuts or pecans and raisins or coconut flakes until evenly distributed.
6. Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick comes out clean from the center.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Store wrapped at room temperature for up to 3 days or in the freezer for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg