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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well mixed and set aside.
- 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.
- 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.
- If desired, fold in walnuts or pecans and raisins or coconut flakes until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick comes out clean from the center.
- 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