Carrot Banana Bread

Carrot Banana Bread is a moist, flavorful twist on two beloved classics—banana bread and carrot cake. It’s packed with natural sweetness from ripe bananas and grated carrots, and warmly spiced for a comforting slice that’s perfect for breakfast, snacking, or dessert.

Why You’ll Love This Recipe

This loaf is the best of both worlds: rich and moist like banana bread, with the sweetness and texture of carrot cake. It’s a great way to use up overripe bananas and extra carrots while sneaking in some nutrition. Easy to make in one bowl, this recipe yields a tender, warmly spiced bread that’s perfect for kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• Grated carrots
• All-purpose flour
• Brown sugar
• Eggs
• Vegetable oil or melted butter
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg (optional)
• Vanilla extract
• Salt
• Chopped walnuts or pecans (optional)
• Raisins or shredded coconut (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
2. In a large mixing bowl, whisk together mashed bananas, eggs, oil, brown sugar, and vanilla until smooth.
3. Add grated carrots and stir to combine.
4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Add dry ingredients to the wet ingredients and stir just until combined—do not overmix.
6. Fold in nuts, raisins, or coconut if using.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Serves: 8–10 slices
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 10–15 minutes

Variations

• Add shredded coconut or raisins for extra sweetness.
• Swap all-purpose flour for whole wheat or oat flour for a healthier loaf.
• Use applesauce in place of oil for a lighter version.
• Add a cream cheese swirl for a carrot cake feel.
• Bake into muffins by reducing baking time to 20–25 minutes.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week, or freeze for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a toaster oven.

FAQs

Can I make this bread without eggs?

Yes, use flax eggs or an egg replacer for an egg-free version.

What kind of carrots should I use?

Use freshly grated carrots for the best moisture and flavor—avoid pre-shredded.

Can I use frozen bananas?

Yes, thaw and drain any excess liquid before mashing and using.

Is this bread sweet?

It’s naturally sweet from bananas and carrots, with a mild sweetness from brown sugar.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I reduce the sugar?

Yes, you can reduce the brown sugar slightly or substitute with coconut sugar or maple syrup.

Does this taste more like banana bread or carrot cake?

It tastes like banana bread with hints of carrot cake spices and texture.

Can I add a glaze?

Yes, a simple cream cheese or vanilla glaze makes a delicious topping.

Can I make this into muffins?

Yes, bake in a muffin tin at 350°F for 20–25 minutes.

What nuts work best in this recipe?

Walnuts and pecans are both excellent options for added crunch.

Conclusion

Carrot Banana Bread is a wholesome, moist, and delicious fusion of two classic baked goods. Whether you’re looking for a way to use up ripe bananas, add veggies to your baking, or just enjoy a comforting slice of something sweet, this recipe delivers every time. It’s simple, satisfying, and perfect for any time of day.

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