Banana Carrot Bread

Banana carrot bread goes somewhere in between the usual banana bread loaf and a layered carrot cake. Like banana bread, this banana and carrot loaf has mashed ripe bananas at the flavor forefront, with cinnamon dancing in between—all baked in a loaf pan. However, carrot cake makes itself known with an entire cup of shredded carrots and a handful of chopped pecans studded throughout the bread, creating a much more tender loaf that’s not far from a cakey texture. It’s a masterclass in combining two classic desserts into something new and exciting, yet still familiar and warm. Serve slices with morning or afternoon coffee; it’s divine.

Sarah Tramonte For Taste Of Home

Ingredients for Banana Carrot Bread

• All-purpose flour: Ensure the banana and carrot loaf isn’t too dense by measuring the flour properly using the scoop and fill method. Fluff up the flour using a fork, then spoon the flour into the measuring cup until it’s heaped. Scrape off the excess with the dull, flat side of a butter knife, then use the flour in this recipe.
• Sugar: Use regular, granulated sugar to sweeten the bread. You can also use brown sugar in its place for a deeper but subtle caramel-molasses flavor.
• Baking soda: If you’ve had your baking soda in the pantry for, well, awhile, test the baking soda (and powder, while you’re at it) to make sure it’s still potent.
• Cinnamon: Sweet, warm and cozy, cinnamon pairs beautifully with the carrots, bananas and pecans.
• Eggs: Bring the eggs to room temperature so they blend in better with the batter. If you’re avoiding eggs, try an egg substitute, especially an inexpensive one like ground flaxseed.
• Bananas: Gather two to three ripe bananas for this banana and carrot bread. If they’re not quite ripe yet, speed up the process by quickly ripening bananas in the oven.
• Oil: Neutral-flavored canola oil adds richness and fat to the loaf. Since it’s liquid at room temperature, it keeps the bread tender and soft.
• Carrots: If you’re shredding the carrots yourself, peel the carrots first! The outer layer holds a lot of dirt in the crevices and can make the carrot taste bitter. It’s an extra step, but it’s worth it.
• Pecans: Chopped pecans add a lovely crunchy component to the loaf. Feel free to omit them if you don’t like nuts in your baked goods.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt and cinnamon.

In a small bowl, whisk together the eggs, mashed bananas and canola oil. Stir the banana mixture into the flour mixture just until moistened.

Step 2: Add the carrots and pecans

Using a rubber spatula, fold in the shredded carrots and pecans. Transfer the batter to a greased 9×5-inch loaf pan.

Step 3: Bake the bread

Bake the carrot banana bread until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let the loaf cool in the pan for 10 minutes to set up a bit more, then remove it from the pan and place the loaf on a wire rack to cool completely to room temperature.

Sarah Tramonte For Taste Of Home

Recipe Variations

• Change the nuts: Not a fan of pecans? Feel free to omit them completely or use walnuts, hazelnuts or macadamia nuts instead.
• Add candied ginger: I love the sugary sweetness and zippy zing of candied ginger, and it plays especially well with the carrots, bananas and cinnamon. Chop up candied ginger and fold it into the batter when you add the carrots and pecans.
• Decorate with a topping: Once the bread has cooled to room temperature, pour on a vanilla glaze or spread a yummy cream cheese frosting on top, just like a carrot cake.
• Swap in butter: No oil on hand? Or, maybe you just want to make this banana carrot bread a little yummier? Swap in melted butter for the canola oil, or take it to a whole new level with browned butter.

How to Store Banana Carrot Bread

Allow the banana and carrot loaf to come to room temperature after baking, then stash it in an airtight container and store the banana bread at room temperature for up to four days. You can store it in the fridge to extend its life further, but know the bread may dry out a bit.

Can you freeze carrot banana bread?

Yes! If you can’t eat the bread within four days, pop it in an airtight container or wrap it in storage wrap and stash in the freezer—it will keep for up to two months. Thaw it at room temperature.

Banana Carrot Bread Tips

Sarah Tramonte For Taste Of Home

Should you grate your own carrots for banana carrot bread?

Both freshly grated carrots and store-bought bagged shredded carrots yield good results. However, to achieve the sweetest flavor possible, we recommend shredding your own carrots.

Can you use overripe bananas to make a banana carrot loaf?

Yes! It’s always ideal to use overripe bananas when making banana bread because brown, super-soft bananas are sweeter (the starches in the fruit convert to sugar during the ripening process). They also create the ideal texture in your baked goods. As long as the bananas aren’t moldy or rotten, they’re safe to use. As a bonus, overripe bananas are much easier to mash.

Can you bake banana carrot bread in a different sized pan?

Yes! Instead of baking this carrot banana bread in a 9×5-inch loaf pan, bake it in three 5-3/4×3-inch mini loaf pans, a 9-inch square pan or an 11×7-inch baking pan.