Carrot Cake Banana Bread (Printable)

Moist spiced loaf blending carrot cake warmth with tender banana sweetness

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground ginger

→ Wet Ingredients

08 - 2 large ripe bananas, mashed
09 - 1 cup finely grated carrots (about 2 medium)
10 - 2/3 cup brown sugar, packed
11 - 1/4 cup neutral oil (or melted butter)
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup milk (dairy or non-dairy)

→ Add-Ins

15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly with cooking spray.
02 - Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl until well blended.
03 - Mash the bananas thoroughly in a large bowl. Add the grated carrots, brown sugar, oil, eggs, vanilla extract, and milk. Beat until fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain—avoid overmixing to prevent tough texture.
05 - Fold in the chopped nuts and raisins if desired, distributing evenly throughout the batter.
06 - Transfer the batter to the prepared loaf pan. Use a spatula to spread evenly and create a smooth surface.
07 - Bake for 50–55 minutes until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are acceptable, but wet batter indicates more time is needed.
08 - Let the loaf cool in the pan for 15 minutes. Carefully remove and transfer to a wire rack to cool completely before slicing into 8–10 servings.

# Expert Suggestions:

01 -
  • The texture is impossibly moist from the bananas while carrots add sweetness without being overwhelming
  • You get all the warming comfort of carrot cake in an easy grab and go loaf that lasts all week
  • It freezes beautifully so you can always have a homemade breakfast ready
02 -
  • Don't skip the cooling step—slicing too early will make the center gummy and dense
  • If your bananas aren't quite black enough, you can microwave them for 30 seconds to soften and sweeten them up
  • The toothpick test is crucial—a few moist crumbs are perfect but wet batter means more time
03 -
  • Grate your carrots on the finest side of your box grater—larger shreds can make the bread crumble
  • Let the batter rest in the pan for exactly 15 minutes before removing—shorter and it sticks, longer and it steams
  • Room temperature ingredients prevent the batter from separating or having weird lumps

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