Carrot Banana Bread
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Banana Carrot Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
Easy Easter Brunch Idea
Springtime and Easter make me think of carrot cake, which I love, but since I have multiple recipes for it I wanted to change things up a bit. Enter: this super moist, springy, tender banana carrot bread. It’s bread that reminds me of cake and I’m not complaining.
This banana bread with sour cream is an easy, no mixer recipe that goes from bowl to oven in minutes. I use oil rather than butter and there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter and I prefer it.
What’s in Banana Carrot Bread?
To make this banana carrot cake bread recipe, you’ll need:
- Light brown sugar
- Granulated sugar
- Canola oil
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Grated carrots
- Ripe bananas
How to Make Banana Carrot Bread
This carrot cake bread recipe is very similar to your typical banana bread. Whisk together the wet ingredients and the two kinds of sugar, then stir in the dry ingredients. Fold in the mashed bananas and grated carrots last.
Turn the batter into a greased 9×5-inch loaf pan and bake until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
You’ll need to let this banana carrot bread cool for 15 minutes in the pan before turning it out onto a wire rack.
Can I Make This Recipe as Banana Carrot Muffins?
Probably, but I’ve only ever made the recipe as written so I can’t advise you on the best way to turn this recipe into muffins.
Can I Add Mix-Ins?
You probably can add mix-ins like raisins or chopped walnuts, but I haven’t tried it myself.
Tips for Making Banana Carrot Bread
For an even more pronounced carrot cake flavor, you can add some cinnamon and nutmeg to the banana bread batter. And I bet a cream cheese glaze would taste amazing drizzled on top of this loaf!
Because both carrots and bananas have lots of moisture and if your bread takes longer (or shorter) than the time estimates I gave for baking, don’t worry. Bake until it’s done.
Note that this banana carrot bread freezes incredibly well. You can freeze the entire loaf or slice and freeze individual servings.
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup coarsely grated carrots, laid loosely in cup and not packed (don’t wring out)
- 1 cup mashed ripe bananas (from about 2 medium/large bananas)
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Tip – Tent the pan with a sheet of foil draped loosely over it at the 45 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from Carrot Apple Bread, Blueberry Zucchini Bread, and Zucchini Banana Bread.
Amount Per Serving: Calories: 204Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 22mgSodium: 160mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g
More Carrot Cake Recipes:
Salted Caramel Carrot Cake with Cream Cheese Frosting – Soft, tender carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!
Carrot Apple Bread — Carrot cake with apples added and baked as a bread so it’s healthier! Super moist, packed with flavor, fast and easy!
Carrot Zucchini Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!
Carrot Cake Loaf with Cream Cheese Frosting – Soft, moist carrot cake that’s baked as a loaf. So much faster & easier than baking a cake!
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting – My favorite foolproof recipe for soft, moist, flavorful carrot cake cupcakes!
Soft Carrot Cake Bars with Cream Cheese Glaze — Super soft bars that taste like blondies packed with chewy carrots!
Soft and Chewy Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.
Vegan Carrot Cake Muffins — Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!
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