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Carrot Banana Bread (1)

Carrot Banana Bread

Linda M. Harris
A moist, flavorful carrot banana bread that combines the natural sweetness of ripe bananas with the earthiness of shredded carrots.
Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 210 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 spatula or wooden spoon
  • 1 grater (for shredding carrots)
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 loaf pan (9x5 inches)
  • 1 cooling rack
  • 1 oven

Ingredients
  

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or whole wheat flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)

Wet Ingredients

  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup grated carrots (about 2 medium carrots)
  • ½ cup granulated sugar (or coconut sugar for a healthier option)
  • ¼ cup brown sugar (or omit for less sweetness)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs (or flax eggs for vegan)
  • 1 tsp pure vanilla extract

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup raisins or chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C).Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, mash the bananas.Add the grated carrots, sugars, oil, eggs, and vanilla extract. Mix until smooth and well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Fold in nuts, raisins, or chocolate chips if desired.
  • Pour the batter into the prepared loaf pan.
    Smooth the top with a spatula.Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes.
    Then transfer to a cooling rack to cool completely before slicing.

Notes

Recipe Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freezing: Wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
  • Banana Tips: Use overripe bananas for maximum sweetness and flavor.
  • Carrot Prep: Use finely grated carrots for a smoother texture or coarsely grated for more texture.
  • Vegan Option: Substitute eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
Keyword Carrot Banana Bread