Description
A delightful twist on traditional banana bread, this Quick Carrot Cake Banana Bread combines the flavors of carrot cake and banana bread for a delicious and moist treat.
Ingredients
Scale
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/8 tsp ground nutmeg
- 3/4 tsp salt
- 2 cups all-purpose flour
- 1/4 cup oil (like canola or vegetable oil)
- 2 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup pure maple syrup
- 1 1/2 cups mashed ripe bananas (about 3–4 very ripe bananas)
- 1/2 cup finely grated carrot (about 1 medium carrot)
- Optional: shredded coconut
- Optional: crushed walnuts
Instructions
- Begin by preheating your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, combine all the dry ingredients.
- If desired, enhance the flavor and texture by adding 1/2 cup of crushed walnuts and/or shredded coconut.
- In a separate bowl, whisk together all the liquid ingredients, ensuring the carrot and banana are included.
- Pour the whisked liquid ingredients into the bowl of dry ingredients and stir to form a smooth batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Notes
- This bread can be stored at room temperature for a few days or in the fridge for a week.
- You can freeze the bread for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg