Carrot cake and banana bread are two fabulous treats that are always crowd-pleasing, but put them together, and it's practically show stopping. This carrot cake banana bread recipe is so good you won't want to share.
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This carrot cake banana bread recipe is made from scratch, but don't let that fool you because this one bowl recipe is so easy to make you won't mind.
Measuring, whisk, stir and pour is all you have to do. Sounds easy right? Of course, it is! Just the way I like my banana recipes.
This carrot cake banana bread stays moist for DAYS (and I legit mean days) I have been snacking off of it for about 3 and still feel like it's as good as the first day I made it. Yum. The hardest part is pacing myself.
For more banana bread recipes, be sure to check out my Mango Banana Bread, Vegan Banana Bread with Applesauce, Eggless Banana Bread, and Oreo Banana Bread.
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💛 Why You'll Love This Recipe
- Simplicity at its finest. Starting with a one bowl banana bread recipe as the base, we add to it to create a wonderful banana bread that tastes like carrot cake.
- It's great for holidays. Carrot cake and Easter usually pair well together so don't be afraid to present this tasty bread to all your Easter guests. It's sure to impress! Serve it up with some Cake Mix Carrot Muffins and see these Easy Ways To Celebrate Easter On A Budget.
- It's always popular. Banana bread doesn't need a time of the year to make an entrance at your house. It's evergreen and always well-received.
🛒 Ingredients
Ripe bananas. Use well spotted bananas for the best flavor and natural sweetness. If you have extras, try our 3 Ingredient Banana Bread..
Sugars. A mix of granulated sugar and brown sugar adds sweetness and depth of flavor.
Carrots. Shredded carrots give the loaf a carrot cake vibe and add a pop of color throughout.
Pecans. Chopped pecans are optional but add a nice, subtle crunch.
Optional topping idea. Spread canned cream cheese frosting over the cooled loaf and sprinkle with chopped pecans.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use overripe bananas: The spottier the bananas, the sweeter the bread and the less sugar you may need.
Grate carrots fresh: One or two carrots are usually cheaper than buying pre-shredded.
Skip the frosting: The bread is flavorful on its own and frosting can be added only if budget allows.
🥄 Instructions for Carrot Cake Banana Bread
Step 1: Preheat your oven to 350 degrees F and grease a loaf pan. Set it aside.
Step 2: Peel your ripe bananas and place them into a large mixing bowl (Image 1).
Step 3: Mash with a fork until no large chunks remain (Image 2).
Step 4: Add in the vegetable oil, salt, and baking soda (Image 3).
Step 5: Stir until well mixed (Image 4).
Step 6: Add in the vanilla, egg and sugars (Image 5).
Step 7: Stir together until smooth (Image 6).
Step 8: Add the cinnamon, nutmeg, carrot, and pecans (Image 7).
Step 9: Stir together to combine (Image 8).
Step 10: Add in the flour (Image 9).
Step 11: Stir together just until no white flour streaks remain (Image 10). Do not overmix.
Step 12: Pour the batter into the prepared loaf pan (Image 11).
Step 13: Bake for 50-60 minutes or until a toothpick can be inserted and come out clean (Image 12).
Step 14: Let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
If desired, warm up a small amount of cream cheese frosting and drizzle it over the cake bread. Sprinkle pecans on top.
Let sit, and then slice and serve.
👩🏻🍳 Expert Tips
- Swap the nuts. Leave out the pecans or replace them with walnuts if you prefer.
- Add raisins. Stir in a quarter to half cup of raisins for extra sweetness.
- Choose your fat. Vegetable or canola oil works best, but melted butter or coconut oil are good alternatives. Use what you like best for flavor.
❄️ Storage, Reheating & Make Ahead
Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for 5-6 days.
Reheating: Warm slices in the microwave for 10-15 seconds to soften and enhance flavor.
Make Ahead: Bake the loaf a day in advance and store tightly wrapped. The bread can also be frozen for up to 3 months and thawed before serving.
🥗 Side Dishes or Pairing Ideas
Serve with a cup of coffee or tea for breakfast, or pair with yogurt and fresh fruit for a light snack or dessert.
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❓ Recipe FAQs
You can turn this banana bread with carrots recipe into banana carrot cake muffins by dividing the batter between prepared muffin cups and baking for about 15-20 minutes or until a toothpick can be inserted and come out clean.
Absolutely! Just let the bread cool completely so that it's no longer warm and then wrap well in plastic wrap before storing in an airtight container for freezer storage of up to 3 months. Thaw before eating.
You can make banana carrot bread moister by using ripe bananas, adding a touch of sour cream or yogurt to the batter, and not overbaking it.
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🐝 If you tried this Carrot Cake Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Carrot Cake Banana Bread
Ingredients
Carrot Cake Banana Bread
- 1 ½ cups ripe bananas, mashed (about 2 to 3 bananas - ($0 .75)
- ⅓ cup vegetable oil - ($0.23)
- ¼ teaspoon salt - ($0.01)
- 1 teaspoon baking soda - ($0.01)
- 1 teaspoon vanilla extract - ($0.03)
- 1 large egg - ($0.15)
- ½ cup granulated sugar - ($0.18)
- ½ cup brown sugar - ($0.22)
- 1 teaspoon ground cinnamon - ($0.08)
- ¼ teaspoon ground nutmeg - ($0.02)
- ¼ cup carrots, finely grated - ($0.36)
- ¼ cup pecans, chopped - ($0.41)
- 1 ½ cups all-purpose flour - ($0.20)
Optional Topping
- Cream cheese frosting, warmed - ($1.88)
- Pecans, chopped
Instructions
- Preheat and prep. Preheat the oven to 350°F and grease a loaf pan.
- Mash the bananas. In a large bowl, mash the bananas with a fork until smooth.
- Add wet ingredients. Stir in the vegetable oil, salt, and baking soda until combined. Add the vanilla extract, egg, granulated sugar, and brown sugar, and mix until smooth.
- Add spices and mix-ins. Stir in the cinnamon, nutmeg, grated carrots, and chopped pecans until evenly distributed.
- Add flour. Gently stir in the flour just until no dry streaks remain. Do not overmix.
- Bake. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted comes out clean.
- Cool and finish. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, drizzle with warmed cream cheese frosting and sprinkle with additional pecans.
- Serve. Slice and serve.
Notes
- Nut swaps. Pecans can be omitted or replaced with walnuts. Add ¼ to ½ cup raisins if desired.
- Oil options. Vegetable, canola, melted butter, or coconut oil all work well.
- Muffin option. Fill greased or lined muffin cups about ⅔ full and bake for 15 to 20 minutes.
- Freezing. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw before serving.
Nutritional Information
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