Description
Indulge in this delicious Carrot Cake Banana Bread, a moist and flavorful fusion of rich spices and sweet bananas, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
- Add the grated carrots to the dry mixture and stir until evenly distributed.
- In a separate bowl, beat together the vegetable oil, granulated sugar, brown sugar, and eggs. Add the mashed bananas and vanilla extract, mixing until smooth.
- Gently fold the wet ingredients into the dry mixture, being careful not to overmix. If desired, add in the chopped walnuts or pecans. Pour the batter into a greased loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
Notes
- Store cooled bread in an airtight container for up to 3 days at room temperature.
- For longer freshness, wrap it in plastic wrap and freeze for up to 3 months.
- For a nut-free version, omit the nuts or replace them with seeds.
- Use a gluten-free flour blend as a substitute for all-purpose flour if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg