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Quick Carrot Cake Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (9×5 inch)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Quick Carrot Cake Banana Bread is a moist and flavorful loaf combining the natural sweetness of ripe bananas with freshly grated carrot and warm spices. Perfect for a comforting breakfast or snack, it uses simple ingredients and comes together easily, baking into a tender, aromatic bread with optional coconut and walnuts for extra texture.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda (ensure it’s fresh)
  • 3/4 tsp baking powder
  • 1/8 tsp ground nutmeg (freshly grated for best flavor)
  • 3/4 tsp salt

Wet Ingredients

  • 1/4 cup oil (like canola or vegetable oil)
  • 2 tsp vanilla extract
  • 1/4 cup milk
  • 1/2 cup pure maple syrup
  • 1 1/2 cups mashed ripe bananas (about 3-4 very ripe bananas)
  • 1/2 cup finely grated carrot (about 1 medium carrot)

Optional Additions

  • Shredded coconut (to taste)
  • Crushed walnuts (to taste)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a large bowl, combine all the dry ingredients along with any optional shredded coconut or crushed walnuts, if using, making sure the mixture is well blended.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the oil, vanilla extract, milk, maple syrup, mashed bananas, and finely grated carrot until the mixture is smooth and uniformly combined.
  4. Form Batter: Pour the wet mixture into the bowl with dry ingredients and gently stir until you get a smooth batter, being careful not to overmix to keep the bread tender.
  5. Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
  6. Cool and Serve: Let the bread cool in the pan for a few minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute the all-purpose flour with a gluten-free blend if desired, but baking time may vary slightly.
  • Ensure your baking soda and powder are fresh for proper rise and texture.
  • Use very ripe bananas for maximum sweetness and moisture in the bread.
  • Optionally add shredded coconut or walnuts to enhance texture and flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.

Find it online: https://slsrecipes.com/quick-carrot-cake-banana-bread-recipe/