This Carrot Cake Banana Bread Recipe is the ultimate mashup of two beloved baking classics. You get the warm spices of carrot cake combined with the ultra-moist crumb of a traditional banana loaf.
How to Make Carrot Cake Banana Bread
Bringing these two flavors together is surprisingly simple.
You start by mashing very ripe bananas until they are completely smooth and liquid. Black speckled peels mean naturally sweeter bread. Then you will grate fresh carrots directly into the wet ingredients. A standard box grater works perfectly for this step.
Folding everything gently keeps the crumb tender and prevents tough spots from forming in the final bake. The smell of cinnamon and nutmeg wafting through your kitchen is simply unbelievable.
It is the perfect weekend baking project.
Ingredients for Carrot Cake Banana Bread Recipe
The Banana Bread Base: Essential Wet Ingredients
Moisture is the secret to a perfect loaf. Overripe bananas provide incredible natural sweetness. Oil keeps the crumb exceptionally soft for days. You want your eggs at room temperature so they blend smoothly into the batter.
The Dry Ingredients: Flour & Warm Bakery Spices
Getting the spice blend right gives you that classic bakery flavor. Cinnamon brings warmth while nutmeg adds a subtle earthy kick. Always check that your baking soda is fresh for the best possible rise.
The Star Mix-Ins: Freshly Shredded Carrots, Nuts, & Coconut
Grating your carrots at home is non-negotiable. Pre-shredded bags are too dry and will not yield the same tender results. Chopped nuts add a wonderful crunch to balance the soft crumb.
Optional But Epic: The Cream Cheese Glaze Components
A tangy topping elevates this simple quick bread. The tartness of cream cheese cuts right through the rich sweetness of the cake.
Equipment Needed
Having the right tools ready makes the prep work incredibly fast.
- 9 by 5 inch loaf pan
- Parchment paper
- Box grater
- Large mixing bowls
- Whisk and silicone spatula
Step 1: Mash the Overripe Bananas
Peel your black speckled bananas and place them in a large bowl. Mash them vigorously with a fork until they are practically liquid and no large lumps remain.
- Peel the overripe bananas.
- Mash until smooth.
Step 2: Whisk the Wet Ingredients and Sugars Together
Pour the oil, brown sugar, white sugar, beaten eggs, and vanilla directly over the mashed bananas. Whisk everything briskly until the sugar begins to dissolve and the mixture looks uniform.
- Add wet ingredients to the banana base.
- Whisk until fully combined.
Step 3: Whisk the Dry Ingredients in a Separate Bowl
Grab a medium mixing bowl for your dry components. Toss the flour, baking soda, salt, cinnamon, and nutmeg together until everything looks perfectly distributed.
- Measure flour, baking soda, and salt.
- Whisk in the warm spices.
Step 4: Gently Fold the Wet and Dry Mixtures
Pour the spiced flour mixture into the large bowl of wet ingredients. Use a silicone spatula to gently turn the batter just until you no longer see any white flour pockets.
- Add dry mixture to the wet mixture.
- Fold carefully with a spatula.
Step 5: Fold in the Shredded Carrots and Mix-Ins
Scatter the freshly grated carrots, chopped walnuts, and shredded coconut over the top of the batter. Fold two or three more times to disperse them evenly without overworking the dough.
- Add grated carrots and mix-ins.
- Fold briefly to incorporate.
Step 6: Transfer the Batter to a Prepared Loaf Pan
Scrape the thick batter into a parchment-lined 9 by 5 inch baking pan. Smooth the top lightly with the back of your
Carrot Cake Banana Bread
AUTHOR: True Taste Buds
This Carrot Cake Banana Bread Recipe is the ultimate mashup of two beloved baking classics, combining the warm spices of carrot cake with the ultra-moist crumb of a traditional banana loaf.
15 MINS
60 MINS
75 MINS
10
Ingredients
- 3 Large very ripe bananas, mashed
- 1/2 cup Vegetable oil
- 1/2 cup Packed light brown sugar
- 1/4 cup Granulated sugar
- 2 Large eggs, room temperature, beaten
- 1 teaspoon Vanilla extract
- 1 and 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 and 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 cup Freshly grated carrots
- 1/2 cup Chopped walnuts
- 1/4 cup Shredded unsweetened coconut
- 4 ounces Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 tablespoon Whole milk
Instructions
- Peel the overripe bananas and mash them vigorously with a fork in a large bowl until they are practically liquid and no large lumps remain.
- Pour the oil, brown sugar, white sugar, beaten eggs, and vanilla directly over the mashed bananas. Whisk everything briskly until the sugar begins to dissolve and the mixture looks uniform.
- Grab a medium mixing bowl for your dry components. Toss the flour, baking soda, salt, cinnamon, and nutmeg together until everything looks perfectly distributed.
- Pour the spiced flour mixture into the large bowl of wet ingredients. Use a silicone spatula to gently turn the batter just until you no longer see any white flour pockets.
- Scatter the freshly grated carrots, chopped walnuts, and shredded coconut over the top of the batter. Fold two or three more times to disperse them evenly without overworking the dough.
- Scrape the thick batter into a parchment-lined 9 by 5 inch baking pan. Smooth the top lightly with the back of your spoon or spatula.
- Bake at 350 degrees Fahrenheit for 55 to 65 minutes until the top is deeply golden. You will know it is done when a toothpick inserted right into the center comes out clean or with a few moist crumbs attached.
- Let the bread rest in its pan for 15 minutes before using the parchment paper overhang to lift it onto a wire cooling rack. Allow the loaf to cool entirely before adding your cream cheese glaze or making the first slice.
