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Carrot Cake Banana Bread Recipe
Dominique

Carrot Cake Banana Bread Recipe

This Carrot Cake Banana Bread Recipe beautifully marries banana bread's moist texture with carrot cake's spiced warmth, featuring tender crumbs, sweet banana, and grated carrots with cinnamon.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 very ripe, mashed bananas
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup or honey
  • 2 large eggs, at room temperature
  • ½ cup plain Greek yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or olive oil
  • 1 ½ cups whole wheat flour
  • ½ cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamo
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour your 9x5 inch loaf pan, or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas and add the applesauce, maple syrup (or honey), eggs, Greek yogurt (or buttermilk), vanilla extract, and melted oil. Whisk until smooth.
  3. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, ginger, and salt until mixed well.
  4. Pour the dry ingredients into the wet ingredients and mix gently until just combined.
  5. Fold in the grated carrots and optional nuts.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for 50-65 minutes, or until a toothpick comes out clean.
  8. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

For proper storage, keep it in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.