Carrot Cake Banana Bread
Moist carrot cake meets sweet banana bread
This delicious loaf has been on my mind since I made it for Mother’s Day, it was such a hit with my family. I posted a video on my TikTok/Instagram and everyone asked for the recipe, so here it is! This is a cozy mash-up of my two favorite things — the sweetness and moist-ness from the ripe bananas and the warm spice from a classic carrot cake.
The crumb is so soft and tender and tastes like a warm hug. The best part is, this is an easy one-bowl recipe with no mixer required!
INGREDIENTS
2 very ripe bananas
1 cup grated carrot
1/4 cup raisins (optional)
1/2 cup oil
1/4 cup sour cream
2 eggs
1/2 cup brown sugar
1/3 cup white sugar
1 1/2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
DIRECTIONS
1. Preheat your oven to 350°F. Grease and line a loaf pan with parchment paper. I usually used a bit of extra parchment paper to hang over the sides so it’s easy to lift the bread out later.
2. In a large bowl, mash the bananas with a fork, then add the grated carrot, raisins (optional), sugars, sour cream, oil, and eggs until smooth and well combined.
3. Add in the flour, baking soda, and baking powder. Stir gently until just combined — don’t overmix! A few streaks of flour are okay.
4. Pour the batter into your prepared pan. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. A few moist crumbs are okay.
5. Let the loaf cool in the pan for 15 min, then lift out the loaf and let it cool fully on a wire rack. Feel free to enjoy it at room temperature or toasted with a little butter.
