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