Carrot Banana bread is a variation of banana bread enriched with grated carrots and the subtle spice of carrot cake. It's a delicious way to enjoy two classics in one bite.
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This Carrot Banana Bread recipe is my take on a cozy classic - made with ripe bananas, freshly grated carrots, a hint of cinnamon, and a mix of brown and white sugar for extra depth.
Avocado oil keeps it moist, while chopped pecans add the perfect crunch. Simple, wholesome, and great for breakfast, snack, or dessert.
Ingredients You'll Need
- All-purpose flour: Forms the structure of the cake.
- Baking soda: Helps the cake rise and stay tender.
- Brown sugar: Adds depth and extra moisture.
- Granulated sugar: Balances sweetness and improves texture.
- Kosher salt: Enhances and balances the overall flavor.
- Ground cinnamon: Adds warmth and pairs well with banana and carrot.
- Eggs: Bind the ingredients and add richness.
- Mashed ripe bananas: Provide natural sweetness and moisture.
- Avocado oil: Keeps the cake moist; it can be substituted with any neutral-flavored oil.
- Grated carrots: Add texture, subtle sweetness, and moisture.
- Chopped pecans: Give a nice crunch and nutty contrast.
See the recipe card for quantities.
How to Make Carrot Banana Bread
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, vanilla, avocado oil, and sugars. Stir in mashed bananas and grated carrots.
4. Gently fold wet ingredients into dry using a rubber spatula - don't overmix. Fold in chopped pecans (if using).
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hint: Make sure to use very ripe, heavily speckled (or even black) bananas in this recipe - they add the most sweetness, moisture, and flavor.
Storage, Make Ahead, & Freezing
Storage: Once fully cooled, store the carrot banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Make Ahead: You can bake the cake a day in advance - it actually tastes even better the next day as the flavors meld.
Freezing: Wrap slices or the whole loaf tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.
Camila's Tips & Variations
- Use very ripe bananas: The riper, the sweeter - they add more flavor and moisture.
- Don't overmix: Stir just until combined to keep the cake tender.
- Add-ins: Swap pecans for walnuts, or add raisins, shredded coconut, or even chocolate chips for a fun twist.
- Make it a dessert: Top with cream cheese frosting or a light glaze for a more cake-like finish.
- Bake as muffins: Divide the batter into a muffin tin and bake at 350°F for 20-25 minutes. Great for on-the-go!
Want More Inspiration?
Carrot Banana Bread is a type of quick bread-just like banana bread or zucchini bread-because it's made without yeast. Want to take your baking to the next level? Check out these 6 Tips for Baking the Perfect Loaf Every Time!
Frequently Asked Questions
Can I use butter instead of oil?
Yes, melted butter works too, but the texture may be slightly denser than when using oil.
Why did it sink in the middle?
This often happens when the bread is underbaked or the oven door is opened too soon. Bake until a toothpick comes out clean, and avoid opening the oven before the 50-minute mark.
Why does it taste bland?
Make sure your bananas are spotty and ripe - unripe bananas won't give the same flavor. Also, don't skip the salt and cinnamon; they enhance the overall taste.
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Recipe
Carrot Banana Bread
Ingredients
- 250 g all-purpose flour
- 75 g light brown sugar (about ¼ cup + 2 tablespoons)
- 75 g granulated sugar (about ¼ cup + 2 tablespoons)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 large eggs , beaten lightly
- 1 tablespoon vanilla extract
- ⅓ cup avocado oil (or any neutral oil)
- 360 g (about 1 cup) mashed ripe bananas, soft and darkly speckled (about 2 to 3 medium)
- 1 cup freshly grated carrots (preferably organic)
- 60 g (½ cup) chopped pecans (optional)
Instructions
- Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C)-grease and flour the bottom of a 9-by-5-by-3-inch loaf pan; set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs, vanilla, avocado oil, and both sugars until smooth. Whisk in the mashed bananas and grated carrots.
- Using a rubber spatula, gently fold the wet mixture into the dry ingredients until just combined - the batter should be thick and slightly chunky. Fold in chopped pecans (if using).
- Scrape the batter into the prepared loaf pan and smooth the top. Bake until the loaf is golden brown, and a toothpick inserted in the center comes out clean, for about 55 minutes.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
