Carrot Banana Bread is where two favorites blend into one delicious treat. It’s moist, fragrant, and perfect for breakfast, snack time, or a casual dessert. You use one bowl, simple tools, and everyday ingredients. The texture is tender from the carrot, sweet from ripe bananas, and cozy from warm spices. You end up with a loaf that’s easy to slice, share, and enjoy with even a modest expectation.
Why We Love This Carrot Banana Bread Recipe
You love this recipe because it takes the charm of carrot cake and the ease of banana bread in one go. You mix everything in one bowl for minimal mess. You use natural flavors—carrot, banana, spices—and one wet ingredient helps keep it soft. It’s flexible too: toss in nuts, make it sweeter or mild. Plus, it stays moist for days. Your home smells amazing while it bakes. And it’s simple enough for everyday baking yet nice enough to share with friends.
Ingredients for Carrot Banana Bread
Here is what you need to make this loaf. These ingredients bring sweetness, warmth, and moisture.
- 200 g ripe bananas (about 2 medium bananas)
- 145 g shredded carrot (1 cup)
- 220 g all‑purpose flour (1¾ cups)
- 100 g canola or flavorless oil (½ cup)
- 200 g brown sugar (light or dark, about 1 cup)
- 2 large eggs
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 60 g plain Greek yogurt or sour cream (¼ cup)
- 1 cup coarsely chopped pecans or walnuts (optional)
How to Make Carrot Banana Bread Directions
First, prepare your loaf pan. Grease and dust with flour, and tuck in a sheet of parchment paper to act as a sling. That makes it easy to lift the loaf out later.
Grate the carrot and mash the bananas with a fork until mostly smooth. In a large bowl, whisk the eggs and brown sugar until the mix is light and fluffy. Then stir in the mashed bananas and shredded carrot until combined. Pour in the oil and whisk again.
In the same bowl, add flour, baking soda, cinnamon, cloves, ginger, and salt. Whisk lightly until the mix is just combined. When it’s about half‑mixed, add the plain yogurt or sour cream. Whisk until the batter is smooth. If you’re using nuts, gently fold them in at the end.
Pour the batter into the prepared loaf pan. Smooth the top lightly. Preheat your oven to 350 °F (175 °C). Once it’s hot, place the loaf inside. Bake for about 50 to 70 minutes. If your pan is wide, check at around 45 minutes; if small or deep, expect near the full hour. In an 8.5 × 4.5 in pan, it took about 60 minutes. When a tester or toothpick comes out clean from the center, the bread is done.
Leave the loaf to cool in the pan for a few minutes, then use the parchment sling to lift it out and place it on a cooling rack. Let it cool to room temperature before slicing. This bread doesn’t rise tall, but it stays moist. It’s delicious, warm, and tastes even better the next day once flavors settle.
How to Serve Carrot Banana Bread
When it’s ready, slice the loaf and serve it plain or with a light spread of softened butter or cream cheese. You can pair it with tea or coffee for a simple breakfast or afternoon snack. At brunch, offer it alongside yogurt or fruit. It also works well cut into thick slices and served with a drizzle of honey or a handful of extra nuts on top. The texture stays soft and moist, making it easy to slice cleanly. If you warm a slice briefly before serving, the spice aroma really stands out.
Expert Tips: Carrot Banana Bread
- Use bananas that are very ripe with brown spots—they mash easily and offer more sweetness.
- Shred carrot finely so it distributes evenly and bakes through.
- Don’t overmix once you add the flour. Mix until just combined to keep the bread tender.
- If you like it sweeter, you can add a little extra granulated sugar—like ¼ cup. Just fold it in with the flour.
- Nuts are optional, but they add crunch and contrast—toast them lightly for more depth.
- Oven temperatures can vary—start checking for doneness around 45 minutes. A clean toothpick means it’s done.
- Let the loaf rest in the pan briefly before unmolding—it helps prevent cracks or breakage.
How to Store Carrot Banana Bread
Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature. It stays fresh and moist for up to three days that way. If you want to keep it longer, slice and freeze portions in sealed bags—freeze up to one month. Thaw slices at room temperature or warm gently in a toaster or oven. The texture remains soft, and flavors improve after a day.
Variation of Carrot Banana Bread
You can swap or add elements to customize this loaf:
- Add dried fruit, such as raisins or chopped dates, folded in with nuts or alone.
- Swap yogurt for applesauce for a lighter texture and reduced oil. Use the same volume.
- Stir in citrus zest, like orange or lemon zest, to brighten the flavor.
- Make a smaller loaf by halving recipe amounts and baking in a mini loaf pan—check doneness earlier.
- Use whole‑wheat pastry flour for a nuttier taste—this adds fibre but keeps the crumb tender.
- Top with a simple glaze, like powdered sugar mixed with a splash of milk or juice—drizzle after cooling completely.
- Add a spice blend twist, such as cardamom or nutmeg, instead of ginger for variation.
FAQ – Carrot Banana Bread
What if my bananas aren’t super ripe?
You can ripen bananas in a warm spot or bake them at 300 °F for 15 minutes until they are soft and dark. Mash while still warm.
Can I reduce sugar in this recipe?
Yes, you can cut sugar by 25–50 g to suit your taste. The loaf will be less sweet but still moist from bananas.
Is Greek yogurt required?
You can swap it with plain sour cream or yogurt. It helps keep the bread moist and tender.
Can I make this loaf gluten‑free?
Yes. Replace all‑purpose flour with a 1‑to‑1 gluten‑free baking mix. Check baking time as the texture may be denser.
How do I store leftovers?
Keep slices sealed in an airtight container. Enjoy within 3 days at room temperature, or freeze slices and thaw as needed.
Carrot Banana Bread
Ingredients
- 200 g ripe bananas (about 2 medium bananas)
- 145 g shredded carrot (1 cup)
- 220 g all-purpose flour (1¾ cups)
- 100 g canola or flavorless oil (½ cup)
- 200 g brown sugar (light or dark, about 1 cup)
- 2 large eggs
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 60 g plain Greek yogurt (or sour cream, ¼ cup)
- 1 cup coarsely chopped pecans or walnuts (optional)
Instructions
- Prepare a loaf pan by greasing and dusting with flour, and adding a parchment paper sling.
- Grate the carrot and mash the bananas in a large bowl until mostly smooth.
- Whisk eggs and brown sugar until light and fluffy, then stir in the mashed bananas and shredded carrot. Pour in the oil and whisk again.
- Add flour, baking soda, cinnamon, cloves, ginger, and salt to the bowl. Whisk until just combined, then add yogurt or sour cream and whisk until smooth. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top. Preheat the oven to 350°F (175°C).
- Bake for about 50 to 70 minutes, checking at 45 minutes for doneness with a toothpick.
- Let the loaf cool in the pan for a few minutes, then use the parchment sling to lift it out and cool on a rack.
- Allow to cool to room temperature before slicing. Enjoy!
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