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Carrot Cake Banana Bread

A cozy treat that combines the warm flavors of carrot cake with the comforting sweetness of banana bread, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces Ripe bananas Look for ones with lots of brown spots.
  • 1 cup Grated carrots Freshly grated works best.
  • 2 pieces Eggs Can substitute with flax eggs for a vegan option.
  • 1 cup Brown sugar For deep, caramel-like flavor.
  • 1 teaspoon Vanilla extract A little splash elevates overall taste.
Dry Ingredients
  • 2 cups All-purpose flour Whole wheat can be used for a healthier twist.
  • 1 teaspoon Baking soda Helps the bread rise.
  • 1 teaspoon Ground cinnamon The signature spice in carrot cake.
  • 1/2 teaspoon Salt Enhances sweetness and balances flavors.
Optional Ingredients
  • 1/2 cup Chopped nuts Walnuts or pecans for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the grated carrots, eggs, brown sugar, and vanilla to the bowl. Stir until well combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  6. If using nuts, fold them in at this stage.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container in the fridge for up to a week. Freeze for up to three months wrapped tightly.