Description
This Quick Carrot Cake Banana Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas with the subtle spice of cinnamon and nutmeg, enhanced by grated carrot for added texture. Perfect for a breakfast treat or snack, it uses simple ingredients and comes together quickly for an easy, comforting bake.
Ingredients
Scale
Dry Ingredients
- 1 tsp ground cinnamon
- 1 tsp baking soda (ensure it’s fresh)
- 3/4 tsp baking powder
- 1/8 tsp ground nutmeg (freshly grated for best flavor)
- 3/4 tsp salt
- 2 cups all-purpose flour
- Optional: shredded coconut
- Optional: crushed walnuts
Wet Ingredients
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, combine the ground cinnamon, baking soda, baking powder, ground nutmeg, salt, all-purpose flour, and any optional shredded coconut or crushed walnuts. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the oil, vanilla extract, milk, pure maple syrup, mashed bananas, and finely grated carrot until the mixture is smooth and well combined.
- Blend Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined to form a smooth batter without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan and place in the preheated oven. Bake for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Freshly grated nutmeg adds the best flavor but can be omitted if not available.
- Optional shredded coconut and walnuts add texture and extra flavor but can be left out for a simpler bread.
- Check the loaf at 40 minutes and cover with foil if it browns too quickly.
- Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.
