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Fluffy Carrot Cake Banana Bread

A delightful blend of banana and carrot that creates a soft, fluffy bread perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better for sweetness!
  • 1 cup grated carrots Grate finely for better incorporation into the batter.
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 pieces eggs Can be substituted with applesauce for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.
  • 1/2 cup raisins or chocolate chips Optional for additional sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, grated carrots, vegetable oil, brown sugar, and granulated sugar. Mix until well combined.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix!
  6. If using, fold in the walnuts or pecans and raisins or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve it warm or at room temperature; slather with cream cheese frosting for indulgence. Store in an airtight container for up to 3 days at room temperature, a week in the fridge, or freeze for up to 3 months.