Go Back
Homemade Carrot Banana Bread photo
Print Recipe Save it for later

Carrot Banana Bread

Moist carrot banana bread made with grated carrots, mashed bananas, and a blend of light brown and granulated sugar.
Prep Time10 minutes
Cook Time1 hour
Total Time2 hours 10 minutes
Servings: 10 servings

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

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 fromCarrot Apple Bread,Blueberry Zucchini Bread, andZucchini Banana Bread.