Carrot Cake Banana Bread (Print Version)
Moist spiced loaf blending carrot cake warmth with sweet banana. Great for breakfast or snacks.
# Ingredient List:
→ Produce
01 - 2 large ripe bananas, mashed
02 - 1 cup grated carrots
03 - 1/2 cup chopped walnuts
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 tsp baking soda
06 - 1/2 tsp baking powder
07 - 1/2 tsp salt
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground ginger
→ Wet Ingredients
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/2 cup brown sugar, packed
14 - 1/4 cup granulated sugar
15 - 1 tsp pure vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, beat the eggs. Add mashed bananas, oil, brown sugar, granulated sugar, and vanilla extract. Mix until fully incorporated.
04 - Stir the grated carrots into the wet mixture until evenly distributed.
05 - Pour the wet mixture into the dry ingredients. Mix gently until just combined. Avoid overmixing to prevent tough texture.
06 - Fold in the chopped walnuts until evenly distributed throughout the batter.
07 - Pour the batter into the prepared loaf pan and spread the top evenly with a spatula.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the bread to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The crumb is impossibly tender while still holding together beautifully when sliced
- It manages to taste like both comfort foods at once without confusing your palate
- The spices hit just right, making your whole kitchen feel like autumn regardless of the season
02 -
- Testing for doneness with a toothpick is crucial, but remember the walnuts can give false positives if you hit one
- This bread keeps at room temperature for about 3 days, though the texture is best on day two
- Letting it cool completely before slicing is painful but necessary, otherwise it'll crumble
03 -
- Grate your carrots by hand rather than using food processor shreds, the finer texture disappears into the crumb better
- If your bananas aren't quite ripe enough, bake them in their skins at 350°F for 15 minutes first to concentrate the sweetness