Carrot Banana Bread

Why You’ll Love This Recipe

Carrot Banana Bread is a moist, flavorful loaf that combines the natural sweetness of ripe bananas with the subtle texture of shredded carrots. Perfect for breakfast, snacking, or dessert, this recipe brings together the comfort of banana bread with the added nutrients and color of carrots. It’s easy to make and even easier to love.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
grated carrots
all-purpose flour
baking soda
baking powder
ground cinnamon
salt
eggs
brown sugar
granulated sugar
unsalted butter or oil
vanilla extract
optional: chopped walnuts or pecans, raisins

directions

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

In a large bowl, mash the ripe bananas.

Add melted butter (or oil), brown sugar, granulated sugar, eggs, and vanilla extract. Mix well.

Fold in the grated carrots.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Fold in nuts or raisins if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add shredded coconut for a tropical touch.
Mix in crushed pineapple for extra moisture.
Top with a cream cheese glaze for a dessert-style loaf.
Use whole wheat flour for added fiber.

storage/reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week.
Freeze slices individually wrapped for up to 2 months.
To reheat, microwave a slice for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use oil instead of butter?
Yes, a neutral oil like canola or vegetable works well and keeps the bread moist.

Can I make this bread without sugar?
You can reduce the sugar or substitute with honey or maple syrup, but the texture may change slightly.

Do I have to peel the carrots?
Peeling is recommended for the best texture, but well-washed unpeeled carrots can also be used.

Can I make this into muffins?
Yes, divide the batter into muffin tins and bake at 350°F for 20–25 minutes.

Is it okay to use frozen bananas?
Yes, just thaw and drain excess liquid before using.

Can I add spices like nutmeg or ginger?
Absolutely, a pinch of either adds depth to the flavor.

Why is my bread dense?
Overmixing the batter or using too much flour can cause a dense texture.

Can I make this vegan?
Yes, use flax eggs and plant-based butter or oil.

How do I know when it’s done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs.

Is this bread very sweet?
It has a balanced sweetness from bananas and sugar, with the option to adjust to taste.

Conclusion

Carrot Banana Bread is a wholesome, delicious twist on a classic favorite. With its naturally sweet flavor, soft crumb, and simple ingredients, it’s perfect for any time of day. Whether you enjoy it plain, toasted, or dressed up with a glaze, this loaf is sure to become a comforting staple in your baking routine.

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