Carrot Cake Banana Bread (Print Version)

A moist, spiced loaf blending carrot cake flavors with sweet banana. Perfect for breakfast or snacking.

# What You’ll Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon salt

05 - 1 1/4 teaspoons ground cinnamon

06 - 1/4 teaspoon ground nutmeg

07 - 1/8 teaspoon ground ginger

08 - 2 large ripe bananas, mashed

09 - 1 cup finely grated carrots

10 - 2/3 cup brown sugar, packed

11 - 1/4 cup neutral oil or melted butter

12 - 2 large eggs

13 - 1 teaspoon vanilla extract

14 - 1/4 cup milk

15 - 1/2 cup chopped walnuts or pecans

16 - 1/2 cup raisins

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.

02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.

03 - Mash bananas in a large bowl. Add grated carrots, brown sugar, oil, eggs, vanilla, and milk. Mix until fully combined.

04 - Gently fold dry ingredients into wet mixture, mixing just until no dry streaks remain. Do not overmix.

05 - Fold in nuts and raisins if using.

06 - Transfer batter to prepared loaf pan and smooth the top evenly.

07 - Bake for 50-55 minutes until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are acceptable.

08 - Let cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

01 -

Its like dessert for breakfast but still feels wholesome because of all that fruit
The texture is incredible moist and tender with tiny pops of spice throughout
Perfect for using up those overripe bananas sitting on your counter

02 -

Overmixing the batter will make your loaf tough and dense, so stop as soon as the flour disappears
The toothpick test is crucial, a few moist crumbs are perfect but clean means it might be overbaked
This bread actually tastes better the next day once the flavors have had time to meld together

03 -