Carrot Banana Bread

5 from 11 votes

This easy carrot banana bread is a delicious mashup of carrot cake and banana bread. An easy no mixer quick bread recipe using two overripe bananas and a few freshly grated carrots for the perfect breakfast, snack or treat.

Prep Time15

Cook Time50

Course: Baked Goods, Breakfast and Brunch, Snacks

Cuisine: American

Servings:

Calories: 305kcal

Author: Jessica

Ingredients

1 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 overripe bananas
½ cup dark brown sugar
¼ cup granulated sugar
2 eggs
⅓ cup neutral oil avocado oil, canola oil, vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots about 2 medium carrots
¾ cup chopped walnuts optional
¼ teaspoon ground cardamom optional
⅛ teaspoon black pepper optional

Instructions

Preheat the oven to 350 degrees and prepare a loaf pan.
In a medium bowl, whisk together flour, baking soda, cinnamon, salt and cardamom and black pepper, if using.
In a large bowl, mash bananas. Whisk in eggs, sugars, oil and vanilla extract.
Add the dry ingredients to the banana mixture and use a wooden spoon or spatula to combine. Fold in the grated carrots and nuts, if using.
Pour batter into prepared loaf pan. Sprinkle the top with turbinado sugar and nuts if using.
Bake at 350 degrees f for 50-60 minutes until a skewer or a knife inserted in the center of the loaf comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 5-10 minutes. Remove loaf from the pan and transfer to a wire rack to cool completely before slicing.

Notes

To make muffins, follow the same instructions and evenly divide the batter in a prepared muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean or with a few moist crumbs.

Nutrition