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Carrot Cake Banana Bread

Moist Carrot Cake Banana Bread for Sweet Comfort

This Moist Carrot Cake Banana Bread beautifully blends the flavors of ripe bananas and carrots for a comforting treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Grated Carrots Use finely grated for even distribution.
  • 2 large Mashed Overripe Bananas Overripe is best for flavor.
  • 1 cup Light Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 2 large Large Eggs Use room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Substitute with almond extract if desired.
  • 1 1/2 cups All-Purpose Flour For gluten-free, use a 1:1 flour blend.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Adjust according to taste.
  • 1/2 teaspoon Ground Ginger Adjust according to taste.
  • 1/4 teaspoon Ground Nutmeg Adjust according to taste.
  • 1/2 teaspoon Salt
  • 1/2 cup Sweetened Shredded Coconut Unsweetened can be used for less sugary result.
  • 1/2 cup Walnuts Can be omitted or swapped with pecans.
For Cream Cheese Icing
  • 4 ounces Cream Cheese Room temperature is best for smooth consistency.
  • 1 cup Powdered Sugar Adjust based on desired sweetness.
  • 2 tablespoons Milk Can use a non-dairy milk for vegan options.
  • 1 teaspoon Vanilla Extract Can be omitted for a purer flavor.
  • 1/4 teaspoon Salt

Equipment

  • loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Carrot Cake Banana Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 1-pound loaf pan with parchment paper.
  2. In a large bowl, mix the grated carrots, mashed bananas, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. Fold in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until just combined.
  4. Add the shredded coconut and chopped walnuts, folding gently to combine.
  5. Pour the batter into the prepared loaf pan, smoothing the top.
  6. Bake in the preheated oven for about 55 minutes, or until a skewer comes out clean.
  7. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the cream cheese icing, blend the cream cheese, powdered sugar, milk, vanilla, and salt until smooth. Pour over the bread and let it set.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Customize by adding chocolate chips or swapping nuts. Room temperature ingredients yield a better texture.

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