Carrot Cake Banana Bread recipe
I still remember the first cool, cinnamon-scented morning I baked this loaf — the kitchen felt like a snug blanket, the oven hummed, and the whole house smelled like falling leaves. This Carrot Cake Banana Bread recipe combines the cozy spices of carrot cake with the comforting sweetness of banana bread, and it’s become a go-to for readers who love seasonal baking and treats that warm both hands and hearts.
Introduction
This Carrot Cake Banana Bread recipe is perfect for crisp autumn mornings, afternoon tea, or a weekend brunch. It’s dense yet moist, studded with shredded carrots, mashed ripe bananas, and warm spices that feel like a hug in loaf form. If you love simple banana breads, try comparing textures with our 4-ingredient banana bread recipe to appreciate how just a few extra ingredients turn this into a showstopper.
Ingredients
Makes one 9×5-inch loaf
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 large ripe bananas, mashed
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup neutral oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or shredded coconut (optional)
This Carrot Cake Banana Bread recipe uses pantry staples and flexible add-ins so you can tailor it to the season or your cravings. For a lighter texture, swap in part whole-wheat flour as you like.
Step-by-step Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Whisk wet ingredients: In a separate bowl, mash bananas until smooth, then whisk in brown sugar, granulated sugar, oil, eggs, and vanilla until combined.
- Combine and fold: Pour the wet mixture into the dry ingredients and gently fold until just combined. Stir in grated carrots and any optional add-ins (nuts or raisins). Overmixing will make the loaf dense, so stop when the streaks of flour disappear.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and slice: Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
If you want to experiment, this Carrot Cake Banana Bread recipe also pairs beautifully with a light cream cheese spread or a simple dusting of powdered sugar.
Tips for Success
- Use ripe bananas: The sweeter and more spotted the bananas, the more flavor and moisture they contribute to this Carrot Cake Banana Bread recipe.
- Grate carrots finely: Smaller shreds distribute evenly and keep the crumb tender.
- Measure flour correctly: Spoon flour into the measuring cup and level it off to avoid a dry loaf.
- Oven timing: Ovens vary—start checking at 50 minutes. If the top browns too fast, tent with foil.
- Add mix-ins sparingly: Nuts and raisins add texture but can weigh down a thin batter; fold them in gently.
For additional baking technique ideas, see how other banana-based recipes handle mix-ins in this banana bread pudding rendition.
Possible Variations
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it for better structure.
- Streusel topping: Mix 1/3 cup flour, 1/4 cup brown sugar, 3 tbsp cold butter, and 1/2 tsp cinnamon until crumbly, and sprinkle on top before baking for a sweet crunch.
- Add-ins swap: Try dried cranberries and orange zest, or stir in shredded coconut and chopped pineapple for tropical vibes.
- Mini loaves or muffins: Divide the batter into muffin tins for portable treats; bake 18–22 minutes.
If you enjoy combining fruit with bananas in new ways, you might like the flavor pairings in our apple banana bread recipe for inspiration.
Storage Recommendations
- Room temperature: Wrap the cooled loaf in plastic wrap or store in an airtight container for up to 3 days.
- Refrigeration: To extend freshness up to a week, refrigerate tightly wrapped slices.
- Freezing: Freeze sliced portions in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw slices at room temperature or briefly toast to revive texture.
For creative ways to use leftover slices, consider transforming them into a warm dessert; techniques from our perfectly moist banana bread post can be adapted for this loaf.
Conclusion
This Carrot Cake Banana Bread recipe brings the best of both worlds: comforting spice and banana-sweetness in an easy loaf that fills your kitchen with cozy aromas. It’s forgiving for beginners and adaptable enough for bakers who like to tinker. For a slightly different take on the idea, check out this similar twist on the theme from a trusted source: Carrot Cake Banana Bread – Chocolate Covered Katie.
FAQs
- How ripe should bananas be for this recipe?
- Use bananas that are heavily spotted or mostly brown for the sweetest flavor and most moisture; underripe bananas won’t give the same depth.
- Can I make this recipe into muffins?
- Yes. Fill muffin cups about 3/4 full and bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean.
- Can I substitute oil for butter?
- Yes, neutral oil keeps the loaf moist and tender; melted butter is also fine and gives a slightly richer flavor.
- Is the recipe freezer-friendly?
- Absolutely. Slice the cooled loaf, flash-freeze slices on a tray, then store in a freezer bag for up to 3 months. Reheat slices in a toaster or oven.
Carrot Cake Banana Bread
- Total Time: 80 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful loaf that combines the cozy spices of carrot cake with the sweet flavor of banana bread, perfect for autumn mornings or afternoon tea.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 large ripe bananas, mashed
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup neutral oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mash bananas until smooth, then whisk in brown sugar, granulated sugar, oil, eggs, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Stir in grated carrots and any optional add-ins (nuts or raisins).
- Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a lighter texture, swap in part whole-wheat flour. Pairs beautifully with a cream cheese spread or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American