This carrot cake banana bread is the perfect combination of two classics—sweet, soft banana bread and warm, spiced carrot cake. It’s incredibly moist, slightly dense, and packed with flavor from ripe bananas, fresh carrots, and a hint of cinnamon. Every bite is soft, rich, and comforting.
Ingredients:
3 ripe bananas (mashed)
1 cup finely grated carrots
2 large eggs (room temperature)
1½ cups all-purpose flour
1 tsp baking soda
1 cup brown sugar (packed)
1 tsp ground cinnamon
½ tsp salt
1 tsp vanilla extract
½ cup vegetable oil (important for moisture)
¼ cup milk or yogurt (adds softness)
½ cup chopped walnuts (optional)
¼ tsp nutmeg (optional, for extra flavor)
Instructions:
- Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper so the bread doesn’t stick.
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine, but avoid large chunks.
- Add brown sugar, eggs, vegetable oil, milk (or yogurt), and vanilla extract to the mashed bananas. Mix well until the mixture becomes smooth and slightly creamy.
- Stir in the grated carrots and mix until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps distribute the ingredients evenly.
- Gradually add the dry ingredients into the wet mixture. Fold gently using a spatula until just combined. Do not overmix, as this can make the bread dense.
- Fold in the chopped walnuts if using. This adds a nice crunch and texture.
- Pour the batter into the prepared loaf pan and smooth the top lightly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
Use very ripe bananas for natural sweetness and moisture.
Grate carrots finely so they blend well into the batter.
Do not overmix after adding flour.
Let the bread rest before slicing for best texture.
FAQ:
Q: Why is my banana bread dry?
A: It may be overbaked or missing enough oil/moisture.
Q: Can I skip walnuts?
A: Yes, they are optional. You can also replace with raisins.
Q: Can I reduce sugar?
A: Slightly, but reducing too much will affect texture and taste.
Q: How do I store this bread?
A: Keep in an airtight container for 2–3 days or refrigerate up to a week.
Q: Can I freeze it?
A: Yes, wrap tightly and freeze for up to 2 months.
