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carrot cake banana bread - featured image

Carrot Cake Banana Bread

  • Author: Rachel Summers
  • Total Time: 65-75 minutes
  • Yield: 1 loaf (about 12 slices) 1x

Description

This easy carrot cake banana bread combines the moist sweetness of classic banana bread with the nostalgic spice and texture of carrot cake. Perfect for beginners, it’s a crowd-pleasing homemade dessert that’s quick to make and packed with wholesome ingredients.

Ingredients

Scale
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup grated carrots (about 2 medium carrots, peeled)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger (optional)
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • For the cream cheese glaze (optional):
  • 2 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. Peel and finely grate carrots using a box grater; squeeze gently to remove excess moisture if needed.
  3. In a large bowl, mash bananas until mostly smooth.
  4. Add eggs, oil, granulated sugar, brown sugar, and vanilla extract to bananas. Whisk until well combined.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  6. Add dry ingredients to wet mixture and stir gently until just combined.
  7. Fold in grated carrots, walnuts or pecans, and raisins if using.
  8. Pour batter into prepared loaf pan, smooth top, and tap pan to release air bubbles.
  9. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean. Tent with foil after 40 minutes if browning too quickly.
  10. Cool bread in pan for 10 minutes, then lift out and transfer to a cooling rack. Cool completely before glazing or slicing.
  11. For glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tbsp milk; mix until creamy, adding more milk for desired consistency.
  12. Drizzle glaze over cooled bread, slice, and serve.

Notes

Don’t overmix the batter to keep the bread tender. Use very ripe bananas for best flavor and moisture. For gluten-free, substitute flour with a 1:1 blend. Nuts and raisins are optional. Bread is even better the next day as flavors deepen. Store tightly wrapped at room temperature for 3 days, or freeze slices for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 210
  • Sugar: 18
  • Sodium: 180
  • Fat: 7
  • Saturated Fat: 1
  • Carbohydrates: 34
  • Fiber: 2
  • Protein: 3

Keywords: carrot cake banana bread, easy banana bread, homemade dessert, beginner baking, carrot cake, banana bread, quick bread, brunch, snack, cream cheese glaze

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Find it online: https://theyumtaste.com/carrot-cake-banana-bread-recipe-easy-homemade-dessert-for-beginners/