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.
Preheat your oven to 350 degrees F and grease a loaf pan. Set it aside.
Peel your ripe bananas and place them into a large mixing bowl.
Mash with a fork until no large chunks remain.
Add in the vegetable oil, salt, and baking soda.
Stir until well mixed.
Add in the vanilla, egg and sugars.
Stir together until smooth.
Add the cinnamon, nutmeg, carrot, and pecans.
Stir together to combine.
Add in the flour.
Stir together just until no white flour streaks remain. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick can be inserted and come out clean.
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.
Notes
You can omit the pecans or use walnuts. Add ¼-1/2 cup of raisins if desired.Use canola or vegetable oil, softened/melted butter, or coconut oil based on your preference.For muffins, grease or line a muffin tray and fill each cup about ⅔ full. Bake for 15-20 minutes.To freeze, let the bread cool completely, wrap it in plastic wrap, and store in an airtight container for up to 3 months. Thaw before eating.