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banana carrot bread

Banana Carrot Bread – Moist, Sweet, and Packed with Homemade Goodness!

When ripe bananas meet freshly grated carrots, something magical happens. This Banana Carrot Bread is moist, lightly spiced, and perfectly sweet — a comforting loaf that feels like a hug in every slice. It’s ideal for breakfast, a snack, or even dessert with a cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients:
  • 2 large ripe bananas mashed (about 1 cup)
  • 1 cup finely grated carrots about 2 medium carrots
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
Dry Ingredients:
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
Optional Mix-Ins:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or shredded coconut

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls:
  • Whisk or hand mixer
  • Spatula
  • Grater

Method
 

  1. Preheat Oven
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  3. Mix Wet Ingredients
  4. In a large mixing bowl, whisk together mashed bananas, grated carrots, sugars, oil, eggs, and vanilla until smooth and well combined.
  5. Combine Dry Ingredients
  6. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  7. Combine & Fold
  8. Add dry ingredients to wet ingredients. Stir gently until just combined — do not overmix. Fold in nuts or raisins if using.
  9. Bake
  10. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool & Serve
  12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

Riper bananas = better flavor. The darker the peel, the sweeter the bread.
Make it healthier: Substitute half the flour with whole wheat flour or oat flour.
Storage: Keeps for up to 4 days at room temperature or freeze for up to 3 months.