Pin it
I've made this carrot banana bread for my family countless times, mixing sweet overripe bananas with freshly grated carrots and crunchy walnuts. It makes two big loaves, so you can keep one and give the other away to someone special.
This gem came from my mom's collection, and I've turned it into my Christmas tradition. I make tiny loaves as gifts every year, and now my friends start asking about them before Thanksgiving! The banana-carrot combo keeps everything super moist for days longer than regular banana bread.
Ingredients
- All purpose flour builds the structure of our quick bread
- Baking soda and baking powder team up for the ideal lift
- Ground cinnamon brings cozy flavor and aroma
- Salt brightens all other flavors and cuts sweetness
- Brown sugar offers richer flavor than plain white sugar
- Butter delivers moisture and helps make everything tender
- Ripe bananas need lots of dark spots for maximum sweetness
- Fresh carrots should be shredded finely to add moisture
- Walnuts give that wonderful textural contrast and nutty taste
Step-by-Step Instructions
- Prepare the Oven and Pans
- Set your oven to 350°F and butter two 4x8 inch loaf pans completely. Don't forget the corners or it'll stick! I always use real butter for greasing since it makes the crust taste even better.
- Mix the Dry Ingredients
- Grab a medium bowl and stir together flour, baking soda, baking powder, cinnamon, and salt. This way everything spreads evenly through the batter. My family goes crazy for cinnamon, so I usually throw in a bit extra.
- Cream Butter and Sugar
- Take a large bowl and beat together the brown sugar and softened butter with your mixer until it looks pale and fluffy. You'll need about 3 minutes on medium. This adds air pockets that make your bread lighter.
- Create the Batter
- Add your dry mix to the butter mixture bit by bit, switching back and forth with mashed bananas. Stir gently with a spatula just until everything comes together. Don't go overboard with mixing or your bread might end up tough.
- Add Mix ins
- Gently mix in your shredded carrots and chopped walnuts until they're spread throughout the batter. Always use freshly grated carrots for the best results. I like to toast my walnuts a little first to make them taste even better.
- Bake to Perfection
- Split the batter between your loaf pans and bake for 50 to 60 minutes. You'll know it's done when you stick a toothpick in the middle and it comes out mostly clean. Look for a golden brown top with some cracks in it.
Pin it
The smell that fills my house when this bread bakes is just incredible. There's something magical about the mix of sweet bananas, warm cinnamon, and earthy carrots that draws everyone to the kitchen asking when they can have a slice. My mom used to time her baking so we'd walk in from school to this amazing smell - it was the best welcome home ever.
Storage Tips
Your carrot banana bread will stay good on the counter for 4 days if you wrap it well or put it in a sealed container. If you need it to last longer, stick it in the fridge for up to a week, but let it warm up before eating for the best taste. Want to save it even longer? Wrap slices or whole loaves in plastic, then foil, and freeze them for up to 3 months. Just thaw in the fridge overnight or leave out for a few hours.
Flavor Variations
This bread tastes amazing as is, but you can switch things up too. Try pecans instead of walnuts, or throw in some raisins or dried cranberries for extra sweetness. A handful of shredded coconut adds a tropical touch. A splash of vanilla or pinch of nutmeg can deepen the flavor profile. During Christmas season, I sometimes mix in some chocolate chips for an extra treat my family can't resist.
Serving Suggestions
You can enjoy this bread any time of day! For breakfast, toast a slice and spread on some cream cheese or butter. Need a dessert? Top it with a scoop of vanilla ice cream or some whipped cream. It goes really well with coffee or tea too. Want to get fancy for brunch? Cut the bread into cubes and use it to make bread pudding - it turns out amazing and everyone will ask for seconds.
Pin it
This carrot banana bread really does combine two favorite quick breads in one tasty package. It's been passed down in my family and continues to make people smile with every slice.
Frequently Asked Questions
- → Can I substitute ingredients in this carrot banana bread?
Definitely! Try using half whole wheat flour instead of all white flour for extra nutrients. You can swap butter with applesauce for a healthier version, and pecans work great in place of walnuts. If you need a non-dairy option, try using coconut oil instead of butter.
- → How do I know when the bread is fully baked?
Stick a toothpick into the middle of your loaf. It should come out clean or just have a few damp crumbs. The top should look golden brown and bounce back when you gently press it. If you have a thermometer, the inside should be around 200°F or 93°C.
- → How should I store this bread?
Let the bread cool completely then keep it in an airtight container at room temperature for up to 4 days. Want to save it longer? Wrap it tightly in plastic wrap then aluminum foil and pop it in the freezer for up to 3 months. Just let it thaw in your fridge overnight before eating.
- → Can I make muffins instead of loaves?
You sure can! Just grab a regular muffin tin, put in paper liners and fill each about 2/3 full with your batter. Bake at the same temp of 350°F but for only about 20-25 minutes. You'll end up with around 18-24 tasty muffins.
- → Why do my carrots need to be grated?
Grating breaks down the carrots into tiny strips that spread all through your batter, let out moisture while baking, and cook all the way through. This gives your bread an even texture and means you won't bite into big chunks of carrot in your finished loaf.
- → Can I add frosting to this bread?
Though it's usually enjoyed plain, you can totally add cream cheese frosting for a sweeter treat. Just mix together 4oz cream cheese, 2 tbsp butter, 1 cup powdered sugar and 1/2 tsp vanilla until it's smooth, then spread it on your cooled bread.