Carrot Banana Bread
Elevate your banana bread game with this irresistible Carrot Banana Bread recipe—a perfect fusion of sweet, ripe bananas and earthy, grated carrots that creates a moist, flavorful loaf. Enhanced with warm cinnamon spice and the option to add crunchy walnuts and chewy raisins, this quick bread is a comforting treat that’s not overly sweet yet deeply satisfying. Ready in just 15 minutes of prep time and baked to golden perfection in under an hour, it’s ideal for breakfast, brunch, or a midday snack. Plus, it’s a great way to use up overripe bananas and carrots lurking in your kitchen! Don’t forget to pair it with a cup of coffee or tea for the ultimate cozy experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Ripe bananas, mashed
- 1 cup Carrots, grated
- 0.25 cup Milk
- 0.5 cup Walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, vegetable oil, and vanilla extract. Whisk until smooth.
Add the eggs to the wet mixture, one at a time, beating well after each addition.
Mix in the mashed bananas and grated carrots until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Stir just until combined; do not overmix.
Fold in the walnuts or pecans and raisins, if using, for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the carrot banana bread warm or at room temperature. Store leftovers in an airtight container for up to 4-5 days.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 201.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 485 mg | 37% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
