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–+ servings
moist spiced carrot banana loaf

Carrot Banana Bread

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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 box grater
  • 1 9x5-inch loaf pan
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack

Ingredients
  

  • 3 medium ripe bananas mashed
  • 120 gram carrots finely grated
  • 100 gram granulated sugar
  • 50 gram brown sugar packed
  • 80 milliliter vegetable oil neutral
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 190 gram all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 60 gram chopped walnuts optional
  • 60 gram raisins optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Add the grated carrots to the dry ingredients and toss to coat them lightly in the flour mixture.
  • Pour the dry ingredients into the wet mixture and gently fold with a spatula just until no dry streaks of flour remain.
  • Fold in the chopped walnuts and raisins, if using, until evenly distributed without overmixing the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan on a cooling rack for 10 minutes.
  • Carefully lift the loaf out using the parchment and let it cool completely on the rack for at least 5 more minutes before slicing.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and moisture, and finely grate the carrots so they melt into the crumb instead of staying stringy. Avoid overmixing the batter once the flour is added, as this can make the bread dense; gentle folding is enough. If your oven runs hot, start checking for doneness a bit early and tent the loaf loosely with foil if the top browns too quickly. This bread slices more cleanly when fully cooled and tastes even better the next day, so consider baking it ahead and storing it tightly wrapped at room temperature.
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