Carrot Cake Banana Bread
A soft, moist loaf that combines the sweet taste of banana with the warm spice of carrot cake, perfect for breakfast or dessert.
Ingredients
- 2 cups white, spelt, or oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg optional
- 1 1/2 cups mashed overripe banana
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup or honey/agave
- 1/4 cup milk of choice or water
- 1/4 cup oil or additional water
- 2 teaspoons pure vanilla extract
- 1/2 cup crushed walnuts or shredded coconut, optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Stir until well blended, adding walnuts or coconut if desired.
- In a separate bowl, mash the overripe bananas until mostly smooth. Add shredded carrots, maple syrup, vanilla, oil, and milk. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter into the prepared loaf pan and smooth the top. Tap the pan to remove air bubbles.
- Bake for 45 minutes, checking at 40 minutes with a toothpick. Cool in the pan for 15 minutes before transferring to a wire rack.
- For best flavor, cover and let sit overnight in the fridge before serving.
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Notes
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for longer storage.