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Carrot Cake Banana Bread

Carrot Cake Banana Bread Stack
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This Carrot Cake Banana Bread combines the best of both worlds! Moist banana bread gets a delicious upgrade with the addition of classic carrot cake spices and textures.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 cup shredded carrots
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, combine the mashed bananas, shredded carrots, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped nuts, if using.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, top the cooled bread with a cream cheese frosting.

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