10 servings

Carrot Cake Banana Bread

Recipe by: 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.

★★★★★ 4.71 from 208 votes
PREP TIME 15 mins
COOK TIME 60 mins
TOTAL TIME 75 mins
SERVINGS 10
Carrot Cake Banana Bread

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

  1. 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.
  2. 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.
  3. Grab a medium mixing bowl for your dry components. Toss the flour, baking soda, salt, cinnamon, and nutmeg together until everything looks perfectly distributed.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

Overmixing develops gluten and creates heavy bread. Stop folding the second those flour streaks disappear. Frosting a warm loaf will cause the cream cheese glaze to melt and run everywhere. Patience is absolutely key here.

Nutrition

Calories: 340 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 40 mg | Sodium: 200 mg | Fiber: 3 g | Sugar: 25 g