Carrot Banana Bread
This Carrot Banana Bread is moist, tender, and packed with natural sweetness and warm spices—perfect for breakfast, snacks, or dessert!
Servings: 8 servings
Ingredients
- 1 large egg at room temperature
- 0.5 cup light brown sugar packed
- 0.5 cup canola or vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract pure
- 1 cup all-purpose flour sifted
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coarsely grated carrots loosely packed, fresh
- 1 cup mashed ripe bananas about 2 medium to large bananas
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your loaf pan lightly with oil or butter, or line it with parchment paper, allowing some overhang for easy removal.
Mix Wet Ingredients
- In a large bowl, whisk together 1 large egg, ½ cup packed light brown sugar, ½ cup canola or vegetable oil, ½ cup granulated sugar, ½ cup sour cream (or Greek yogurt), and 1 teaspoon vanilla extract until smooth and well combined.
Mix Dry Ingredients
- In a separate bowl, sift together 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Stir to combine evenly.
Combine Fruits and Vegetables
- Fold in 1 cup coarsely grated carrots (loosely packed, don’t squeeze out moisture) and 1 cup mashed ripe bananas into the wet mixture.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. If the batter feels too wet or loose, sprinkle in a tablespoon or two more flour, folding carefully to avoid overmixing. The batter should be thick but scoopable.
Bake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Cool and Serve
- Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack. This prevents it from becoming soggy. Slice once fully cooled and enjoy!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Grater
- Electric Mixer or Whisk
- Loaf pan (8.5 x 4.5 inches or similar size)
- Cooling Rack
- Spatula
Notes
- For a different flavor, substitute canola oil with melted coconut oil or light olive oil.
- You can replace sour cream with full-fat Greek yogurt for a tangier taste and added protein.
- Add ½ cup chopped nuts or raisins with the carrots and bananas for extra texture and flavor.
- To make vegan, replace the egg with a flax or chia egg and use plant-based yogurt.
- Store bread tightly wrapped at room temperature for 2-3 days or freeze slices up to 3 months.