Carrot Cake Banana Bread
A delightful fusion of flavors combining the moist richness of ripe bananas with the sweet tenderness of grated carrots, perfect for breakfast or dessert.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed The riper, the better for sweetness.
- 1 cup grated carrots
- ½ cup granulated sugar Can substitute with honey or maple syrup.
- ¼ cup brown sugar
- ½ cup vegetable oil Or melted butter for richer flavor.
- 2 large eggs Can use flax eggs for vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Freshly ground preferred.
- ½ teaspoon nutmeg Freshly ground for best flavor.
Optional Ingredients
- ½ cup chopped walnuts or pecans Optional, can omit for nut-free.
- ¼ cup raisins or currants Optional for sweetness.
Instructions
Preparation
- Gather all your ingredients on the countertop.
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter or cooking spray.
Mix Wet Ingredients
- Mash the bananas in a large bowl.
- Add grated carrots, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Add Optional Ingredients
- Fold in the chopped walnuts or pecans and raisins or currants if using.
Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice with a serrated knife and enjoy plain or with toppings.
Notes
This recipe is versatile; you can enjoy it plain, with cream cheese frosting, or toasted with butter.