Carrot Cake Banana Bread

$- 2 ripe bananas, mashed - 1 cup grated carrots - 1/2 cup brown sugar - 1/2 cup granulated sugar Ripe bananas and grated carrots are the stars of this recipe. They add natural sweetness and moisture. Bananas also help bind the bread, making it soft. Grated carrots bring a lovely color and flavor, enhancing the cake-like texture. - 1/2 cup vegetable oil - 2 large eggs - 1 1/2 cups all-purpose flour Vegetable oil keeps the bread moist and tender. Eggs provide structure and help it rise. All-purpose flour gives a nice balance to the mix, allowing the other flavors to shine. - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup raisins or currants (optional) Baking soda and baking powder help the bread rise. Ground cinnamon and nutmeg add warmth and depth. You can mix in walnuts or pecans for crunch. Raisins or currants add a sweet surprise in every bite. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This heat makes the bread rise well. While the oven heats, grease a 9x5-inch loaf pan. Use oil or cooking spray to ensure your bread slides out easily. In a large bowl, mash 2 ripe bananas. Add 1 cup of grated carrots. Next, mix in 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Pour in 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Stir until everything is well mixed and smooth. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. Whisk these dry ingredients until they are well blended. Now, gently add the dry mix to the wet mix. Stir carefully until just combined. Do not overmix, as this can make the bread tough. If you want, fold in 1/2 cup of chopped walnuts or pecans and 1/2 cup of raisins or currants for extra flavor and texture. Pour the batter into the greased loaf pan, smoothing the top with a spatula. Place your pan in the preheated oven. Bake for 50 to 60 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. If not, bake for a few more minutes. Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. For serving, slice the bread and place it on a wooden board. You can sprinkle some cinnamon on top and add a few carrot curls for a nice touch. Enjoy it warm or toasted with cream cheese! To make the best carrot cake banana bread, avoid overmixing the batter. Overmixing can make your bread tough and chewy. Mix just until you see no dry flour. This helps keep it soft. Want to boost flavor? Add nuts and dried fruits. Chopped walnuts or pecans give a nice crunch. Raisins or currants add natural sweetness. These add texture too. Mix them in after you combine the wet and dry ingredients. To keep your banana bread moist, store it properly. Wrap it in plastic wrap or aluminum foil. This helps keep air out. You can also use a sealed container. For longer storage, freeze slices. Just remember to thaw them before you enjoy! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots for the best results. Grate Carrots Finely: For a smoother texture, grate the carrots finely. This helps them blend seamlessly into the bread and enhances the overall moistness. Don’t Overmix: Mix the batter until just combined to avoid a dense bread. Overmixing can lead to gluten formation, which makes the bread tough. Let It Cool: Allow the banana bread to cool completely before slicing. This helps the flavors settle and improves the texture for a better eating experience. {{image_2}} You can make this carrot cake banana bread healthier by using different flours or sugars. For example, try whole wheat flour instead of all-purpose flour. It adds fiber and nutrients. You can also use coconut sugar or maple syrup instead of brown and granulated sugars. This option gives a unique flavor and keeps the bread moist. Get creative with your mix-ins! You can add chopped nuts, like walnuts or pecans, for crunch. If you like dried fruit, consider adding raisins or currants. These add sweetness and texture. For a twist, try adding shredded coconut or even chocolate chips. Each choice brings a new flavor to the bread. If you follow a gluten-free diet, use a gluten-free flour blend. This option works great in this recipe. For vegan options, replace the eggs with flaxseed meal or applesauce. Use plant-based oil instead of vegetable oil. These small changes make the recipe fit different diets while keeping it delicious. To keep your carrot cake banana bread fresh, store it properly. You can choose between two main storage options: the refrigerator or the countertop. - Countertop: This is best for short-term storage. Wrap the bread in plastic wrap or foil. It stays fresh for about 3 to 5 days. - Refrigerator: If you want it to last longer, place it in the fridge. It can last up to a week this way. Just remember that chilling may change the texture slightly, making it a bit denser. Freezing is a great way to save your banana bread for later. To freeze it, follow these steps: 1. Cool the Bread: First, let the bread cool completely. 2. Wrap it Well: Use plastic wrap to tightly cover the bread. Then, place it in a freezer-safe bag or container. 3. Label and Date: Write the date on the bag. This helps you keep track of how long it’s been frozen. To thaw, take it out of the freezer and leave it in the fridge overnight. You can also thaw it at room temperature for a few hours. When you want to enjoy leftover carrot cake banana bread, reheating is key. Here are the best methods: - Microwave: Place a slice on a microwave-safe plate. Heat for about 10 to 15 seconds. Check to see if it’s warm enough. - Oven: Preheat the oven to 350°F (175°C). Wrap the bread in foil to keep it moist. Heat for about 10 to 15 minutes. - Toaster: For a crispy edge, pop a slice in the toaster. Toast until it's warmed through. These methods bring back the deliciousness and make your bread enjoyable again! Yes, you can substitute ingredients in your carrot cake banana bread. Here are some common swaps: - Bananas: Use applesauce for a lower-sugar option. - Carrots: Zucchini works well if you want a different flavor. - Sugars: Maple syrup or honey can replace granulated sugar. - Oil: Applesauce or melted coconut oil are good swaps for vegetable oil. - Nuts: Leave out walnuts or pecans if you have a nut allergy. These swaps can help you customize the recipe to fit your needs. Besides the toothpick test, look for these signs: - The top will be golden brown. - The edges will start to pull away from the sides of the pan. - The bread will have a slight spring when you touch it. - You may hear a soft crackling sound as it cools. If you see these signs, your bread is likely done. Serving carrot cake banana bread can be fun! Here are some ideas: - Warm or Toasted: Serve slices warm or toasted for a cozy treat. - With Cream Cheese: A light spread of cream cheese enhances the flavor. - Garnish: Add a sprinkle of cinnamon and some carrot curls for style. - Pair with Tea: This bread goes well with a warm cup of tea. - Breakfast Option: Enjoy it as a quick breakfast with fruit on the side. These ideas can make your carrot cake banana bread even more enjoyable! In this blog post, we explored how to make delicious carrot cake banana bread. You learned about key ingredients like ripe bananas, carrots, and essential baking tools. We shared step-by-step instructions so you can bake with ease. You found tips to enhance flavor and maintain freshness. Remember, variations exist for different diets and preferences. Now, enjoy experimenting with your banana bread, making it your own. Happy baking!$

Carrot Cake Banana Bread

A moist and flavorful banana bread infused with grated carrots and warm spices, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

2 pieces ripe bananas, mashed
1 cup grated carrots
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or currants (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, combine the mashed bananas, grated carrots, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
If using, fold in the nuts and raisins or currants for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50 to 60 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 wire rack to cool completely.

Notes

Slice the banana bread and serve on a wooden board, garnished with a sprinkle of cinnamon and a few carrot curls for a rustic touch. Enjoy it warm or toasted with a light spread of cream cheese!

Keyword baking, banana bread, carrot cake