Description
A delightful twist on two classic favorites, this Carrot Cake Banana Bread combines the moist texture of banana bread with the warm spices and sweetness of carrot cake.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup grated carrots (about 2 medium carrots)
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup walnuts, chopped
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed bananas, grated carrots, brown sugar, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined. If using, fold in the chopped walnuts.
- Pour the batter into a greased loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool before slicing.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, wrap tightly in plastic wrap and refrigerate.
- To reheat, microwave a slice for a few seconds.
- For freezing, slice the bread first, wrap each slice in plastic wrap, and place in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Carrot Cake, Banana Bread, Baking, Dessert, Snack