Carrot Banana Bread
I make this Carrot Banana Bread three or four times a month when I want something that feels like a gift but takes less than an hour of active work. It’s the kind of loaf that solves too-ripe bananas and a couple of forgotten carrots in the crisper, and it rewards you with a dense, moist slice that’s perfect for breakfast, snacks, or a light dessert.
There’s no fuss here: one bowl for the wet ingredients, one bowl for the dry, a quick fold, and into the oven. The flavor leans gently sweet and warmly spiced by the natural sweetness of banana and brown sugar; the carrots add texture, moisture, and body so the crumb isn’t gummy or under-baked in the center.
I’ll walk you through exactly what goes into it, how to assemble it step by step using the recipe’s instructions, and how to troubleshoot common problems. Practical notes, storage tips, and diet-friendly swaps are included so you can make this loaf confidently tonight.
What Goes Into Carrot Banana Bread
The ingredient list is short and forgiving, which is why this loaf is such an easy keeper. There’s an egg for structure, two sugars for flavor and tenderness, oil and sour cream for moisture, flour and leaveners for lift, and ripe fruit plus grated carrots to round it all out. Pay attention to the state of the fruit (ripe bananas are key) and the texture as you fold in the produce—those two details control finished crumb and baking time.
Ingredients
- 1 large egg — binds the batter and adds structure; room temperature is easiest to work with.
- ½ cup light brown sugar, packed — adds moisture and a caramel note; packing gives consistent sweetness.
- ⅓ cup canola or vegetable oil — keeps the crumb tender; neutral-flavored oils let the banana and carrot shine.
- ¼ cup granulated sugar — balances sweetness and helps with browning.
- ¼ cup sour cream, lite is okay; or Greek yogurt may be substituted — adds acidity for tender crumb and a pleasant tang; Greek yogurt swap is acceptable and won’t change method.
- 1 teaspoon vanilla extract — rounds and lifts the flavors.
- 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions) — the main structure; add small amounts only if the batter is too wet from produce.
- ½ teaspoon baking powder — provides lift and lightness.
- ½ teaspoon baking soda — reacts with the acid in the sour cream for additional rise.
- ¼ teaspoon salt, or to taste — balances sweetness and enhances flavor.
- 1 cup coarsely grated carrots, laid loosely in cup and not packed (don’t wring out) — contributes moisture, texture, and subtle sweetness; coarse grate keeps chew without turning mushy.
- 1 cup mashed ripe bananas, from about 2 medium/large bananas — primary flavor and sweetness; ripe (spotted) bananas give best flavor and moisture.
Carrot Banana Bread: From Prep to Plate
- Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
- In a large bowl, add the first six ingredients (1 large egg, ½ cup light brown sugar packed, ⅓ cup canola or vegetable oil, ¼ cup granulated sugar, ¼ cup sour cream, and 1 teaspoon vanilla extract). Whisk until smooth and evenly combined.
- In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Prepare the produce: coarsely grate carrots on the coarsest blade of a box grater and measure 1 cup loosely (do not pack or wring out). Mash ripe bananas to measure 1 cup (about 2 medium/large bananas).
- Fold the grated carrots and mashed bananas into the batter until evenly distributed. The batter should be fairly thick; because carrot and banana moisture varies, add up to 1/4 cup additional all-purpose flour only if the batter is very wet. Add extra flour 1 tablespoon at a time until the batter holds together but is not dry.
- Turn the batter into the prepared loaf pan and smooth the top lightly with a spatula.
- Bake in the preheated oven for 53 to 63 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack and cool completely before slicing and serving.
Why It Works Every Time
This recipe balances hydration, fat, and leavening in a way that tolerates variation from household produce. Ripe bananas and coarsely grated carrots add moisture but not excess free liquid, because the carrot is not packed or squeezed and the banana is mashed—not juiced. The combination of baking powder and baking soda ensures a steady rise: baking soda reacts with the sour cream to give an initial lift, while baking powder provides longer-acting lift so the loaf doesn’t collapse as it cools.
Two sugars, brown and granulated, play separate roles. Brown sugar brings moisture and depth; granulated sugar helps the crust brown and contributes subtle crispness at the edge. Oil provides tender, moist crumb without chilling the loaf (as butter would), and sour cream adds acidity and a bit of richness. Taken together, these ingredients create a dense-but-moist texture that slices cleanly and keeps for several days.
Texture-Safe Substitutions
When you need to swap ingredients, prioritize replacements that preserve moisture and structure. Here are practical, texture-focused options and what they’ll do to the loaf.
- Sour cream → Greek yogurt — Almost identical results; both add acidity and tenderness. Use full-fat yogurt for the richest crumb.
- Canola/vegetable oil → melted neutral butter — Slightly richer and firmer crumb; it’s fine if you don’t mind a touch more butter flavor.
- Reduce sugar — Cutting total sugar will make a less sweet loaf and change browning. Reduce by small increments and expect a paler crust and slightly firmer crumb.
- Loose batter fix — If the batter is watery after adding carrots and bananas, add all-purpose flour 1 tablespoon at a time (up to 1/4 cup) until the batter holds together but remains moist.
Gear Checklist
- 9×5-inch loaf pan — standard size; an off size will change bake time.
- Box grater (coarsest blade) — for the carrots; coarse shreds give visible texture without sogginess.
- Mixing bowls — one large for wet, one for dry; you can use one bowl if you’re careful.
- Whisk and spatula — whisk for the wet mix and dry ingredients; spatula for folding and smoothing the batter.
- Measuring cups/spoons — accurate dry and wet measuring prevents dry or dense loaf.
- Wire rack — cools the loaf evenly to avoid a soggy bottom.
- Toothpick or cake tester — for doneness checks.
Frequent Missteps to Avoid
- Overmixing the batter — stirs develop gluten and make the loaf tough. Stir until just combined; visible streaks of flour are okay.
- Packing the carrots — packing or wringing out the grated carrots removes structure and makes the batter wetter; measure loosely.
- Using under-ripe bananas — green or firm bananas lack sweetness and moisture. Use spotted, soft bananas for best flavor and texture.
- Skipping the rest period — slicing while the loaf is hot can compress the crumb. Cool completely for clean slices.
- Wrong pan size — using a larger pan will flatten the loaf and shorten bake time; a smaller pan can overfill and under-bake the center.
Substitutions by Diet
Here are options to adapt this loaf for common dietary needs, with notes about what changes you’ll notice:
- Gluten-free — Use a 1:1 gluten-free all-purpose flour blend. The crumb may be slightly crumblier; handle gently and don’t overbake.
- Dairy-free — Replace sour cream with a dairy-free plain yogurt or a plant-based sour cream alternative. Expect a very similar texture; flavor will be slightly different.
- Vegan — Swap the egg with a commercial egg replacer or a “flax egg” and use dairy-free yogurt for the sour cream swap. The rise and crumb will be slightly different; watch bake time and test doneness carefully.
- Lower-sugar — Reduce either sugar slightly or use less brown sugar. The loaf will be less sweet and may brown less; flavor from bananas and carrots will be more pronounced.
Notes on Ingredients
Small details in the ingredients make a big difference in results:
- Bananas — ripe bananas (heavily spotted or mostly brown skin) are sweeter and mash smoothly; they provide flavor and act as a natural sweetener and tenderizer.
- Carrots — use a coarse grate. Finer grating can make pieces integrate too much and change moisture distribution; larger shreds give a satisfying bite.
- Flour measurement — spoon and level or weigh your flour for accuracy. Adding extra flour should be done in small increments only if batter is too wet.
- Leaveners — fresh baking powder and baking soda are important. Old leaveners give weak rise and denser loaf.
- Salt — even a small amount of salt enhances sweetness and overall flavor; adjust to taste but don’t omit.
Best Ways to Store
Cool the loaf completely before storing. For short-term storage (2–3 days), keep it wrapped tightly at room temperature in plastic wrap or in an airtight container. For up to a week, refrigerate wrapped or in a sealed container; bring slices to room temperature before serving or warm gently.
For longer storage, slice the cooled loaf and freeze individual slices between parchment sheets in a freezer-safe bag. Thaw at room temperature or warm in a toaster oven. If you plan to freeze, consider slicing before freezing so you can defrost only what you’ll eat.
Troubleshooting Q&A
- Q: The center sank after baking. Why? — A: Likely underbaked, overmixed, or the leaveners were old. Make sure the toothpick comes out with a few moist crumbs (not wet batter) and don’t open the oven early.
- Q: The bread is gummy in the middle. — A: That usually means insufficient baking time or too much moisture from the produce. Check oven temperature, and consider adding flour 1 tablespoon at a time next time if batter looked very wet.
- Q: The loaf is dry. — A: Too much flour or overbaking are the typical culprits. Measure flour correctly and start checking for doneness near the lower end of the time range.
- Q: The crust is burning but the center is raw. — A: Your oven may have hot spots. Lower the oven rack one level, tent the top with foil mid-bake, and test again.
- Q: It’s not sweet enough. — A: Use riper bananas or slightly increase brown sugar next time; brown sugar adds a depth of sweetness without making the loaf taste flat.
Make It Tonight
Timeline: 10 minutes prep, 53–63 minutes bake, 15 minutes cooling in pan, then cool completely before slicing. If you need to serve slices warm, you can cool completely, slice, then warm individual slices in the oven or toaster oven for 5–7 minutes.
Serving ideas: plain with coffee, spread lightly with butter or a neutral cream cheese, or top with a smear of honey for breakfast. Leftover slices make excellent additions to a packed lunch or lunchbox snack.
Make this loaf tonight if you have overripe bananas and a carrot or two. It’s forgiving, straightforward, and reliably comforting—exactly what a weeknight baking session should be.
Carrot Banana Bread
Ingredients
Ingredients
- 1 large egg
- 1/2 cuplight brown sugar packed
- 1/3 cupcanola or vegetable oil
- 1/4 cupgranulated sugar
- 1/4 cupcup sour cream lite is okay; or Greek yogurt may be substituted
- 1 teaspoonvanilla extract
- 1 cupall-purpose flour plus additional if necessary (see step 4 in directions)
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt or to taste
- 1 cupcoarsely grated carrots laid loosely in cup and not packed (don’t wring out)
- 1 cupmashed ripe bananas from about 2 medium/large bananas
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
- In a large bowl, add the first six ingredients (1 large egg, ½ cup light brown sugar packed, ⅓ cup canola or vegetable oil, ¼ cup granulated sugar, ¼ cup sour cream, and 1 teaspoon vanilla extract). Whisk until smooth and evenly combined.
- In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Prepare the produce: coarsely grate carrots on the coarsest blade of a box grater and measure 1 cup loosely (do not pack or wring out). Mash ripe bananas to measure 1 cup (about 2 medium/large bananas).
- Fold the grated carrots and mashed bananas into the batter until evenly distributed. The batter should be fairly thick; because carrot and banana moisture varies, add up to 1/4 cup additional all-purpose flour only if the batter is very wet. Add extra flour 1 tablespoon at a time until the batter holds together but is not dry.
- Turn the batter into the prepared loaf pan and smooth the top lightly with a spatula.
- Bake in the preheated oven for 53 to 63 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack and cool completely before slicing and serving.
Equipment
- 19×5-inch loaf pan
- 1 Large Bowl
- 1 Wire Rack
Notes
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Adapted fromCarrot Apple Bread,Blueberry Zucchini Bread, andZucchini Banana Bread.
