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eva watts

Carrot Cake Banana Bread

If you’re anything like me, you’re always stuck choosing between a slice of classic, moist banana bread and a spicy, carrot-filled cake. I used to agonize over the decision at the bakery counter until I finally decided to stop choosing and start combining. This Carrot Cake Banana Bread is, quite honestly, the best of both worlds. It has the deep, tropical sweetness of overripe bananas, the earthy texture of shredded carrots, and that warm, spice-forward profile that defines a perfect carrot cake.
I love this recipe because it’s incredibly forgiving and makes a large batch—perfect for keeping on the counter all week long. The kitchen smells absolutely divine when it’s baking: notes of cinnamon, nutmeg, and caramelized fruit fill the air. It’s the kind of wholesome, nutrient-packed breakfast that feels like a treat, especially when you serve it warm with a little bit of butter or a light cream cheese glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 3 large Ripe Bananas, mashed
  • 1 ½ cups Freshly grated Carrots
  • 2 cups All-Purpose Flour
  • 1 cup Brown Sugar
  • 2 large Eggs
  • ½ cup Vegetable or Coconut Oil
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Nutmeg
  • 1 tsp Baking Soda
  • ½ cup Chopped Walnuts or Pecans

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Box Grater
  • Potato Masher/Fork
  • Rubber spatula

Method
 

  1. Prep: Preheat your oven to 350°F (175°C) and grease your 9x5-inch loaf pan.
  2. Combine Wet: In a large bowl, whisk together the mashed bananas, eggs, oil, brown sugar, and vanilla until smooth.
  3. Combine Dry: In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, and nutmeg.
  4. Fold: Gently fold the dry ingredients into the wet mixture. Once partially combined, fold in the grated carrots and chopped nuts. Do not overmix!
  5. Bake: Pour the batter into your prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the loaf cool in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.
  7. Optional Glaze: If you’re feeling extra indulgent, whisk 2 oz softened cream cheese with ½ cup powdered sugar and 1 tbsp milk, and drizzle over the cooled loaf.