Despite it being the second day of Spring, New England is on the brink of yet another snowstorm. I’m savoring a slice of this cake/bread hybrid as I go between typing and glaring out at the menacing gray sky. Yep, I am 100% done with winter, but at least I have a delicious snack to help me bear an additional foot of snow on the ground.
This dessert-worthy, (but breakfast-appropriate), loaf is the perfect marriage of banana bread and carrot cake. It’s just sweet enough, warmly spiced with cinnamon, flecked with carrots, and crowned with a creamy maple syrup-sweetened frosting. I’ve said it here before and I’ll say it again: I prefer my carrot cake simple and unadulterated; but if you like walnuts, coconut flakes, and/or pineapple in yours, feel free to toss whatever you want into the batter.
This bread would be perfect as part of an Easter breakfast spread, as an afternoon snack alongside a cup of coffee or tea, as a healthy dessert… or enjoyed throughout the day as I’ve been doing!
|Name||Carrot Cake Banana Bread|
|Prep Time||15 minutes|
|Cooking Time||60-70 minutes|
|Total Time||1 hour 15 minutes|
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium-sized carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a standard loaf pan.
2. Combine Wet Ingredients
In a large mixing bowl, combine the mashed bananas, eggs, vegetable oil, sugar, and vanilla extract. Mix well until the ingredients are fully incorporated.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
5. Add Carrots and Nuts (Optional)
Gently fold in the grated carrots and chopped nuts (if using). This will add a delightful crunch and extra flavor to your banana bread.
Pour the batter into the prepared loaf pan. If you like, sprinkle raisins on top for extra sweetness and texture.
Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
7. Cool and Serve
Allow the Carrot Cake Banana Bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. It’s delicious on its own or with a dollop of cream cheese frosting for an extra treat.
This Carrot Cake Banana Bread is a wonderful twist on traditional banana bread, adding the flavors and nutrition of carrots to the mix. It’s moist, sweet, and perfect for any time of the day. So, the next time you have ripe bananas and some carrots on hand, give this recipe a try. Your taste buds and your family will thank you!
Estimated Nutrition Per Serving
- Calories:250-300 calories per slice.
- Fat:12-15 grams.
- Carbohydrates:35-40 grams.
- Protein:3-4 grams.
- Fiber:1-2 grams.
- Sugars:20-25 grams.