Carrot Cake Banana Bread Loaf (Printable)

Moist loaf blending carrot cake spices with sweet banana tenderness. Ideal for breakfast or brunch.

# 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)

# Directions:

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 combined.
03 - Mash the bananas in a large bowl. Add grated carrots, brown sugar, oil, eggs, vanilla extract, and milk. Mix until fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Do not overmix.
05 - Fold in the chopped nuts and raisins if desired, distributing evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
08 - Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The texture is impossibly moist, with tiny shreds of carrot creating the most tender crumb youve ever experienced in a quick bread.
  • Its the perfect compromise when you cant decide between breakfast bread and dessert cake.
  • This recipe freezes beautifully, so you can slice it up and grab a piece whenever you need a little homemade comfort.
02 -
  • Overmixing the batter will make your bread tough, so stop as soon as the flour disappears.
  • The toothpick test is your friend, a few moist crumbs are perfect but wet batter means it needs more time.
  • This bread continues cooking slightly as it cools in the pan, so dont worry if it seems a tiny bit underdone when you first pull it out.
03 -
  • Grate your carrots by hand instead of using a food processor for better texture and moisture retention.
  • Room temperature ingredients blend together more smoothly, so set your eggs and milk out about 30 minutes before you start baking.

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