Carrot Cake Banana Bread
This Carrot Banana Bread is the ultimate fusion of two classic favorites. It combines the flavors of moist banana bread with the warm spices of carrot cake. Think your favorite banana bread recipe but even better!
Why you'll love my recipe
If you’re a carrot cake lover who enjoys the flavors of classic banana bread, this is fusion recipe for you.
Simple ingredients
You probably already have all the ingredients in your pantry and fridge!
Super moist and flavorful
All thanks to ripe bananas, sour cream and shredded carrots.
Easy to make
Quick bread recipe, easy preparation and made in one bowl.
What is Carrot Cake Banana Bread?
Banana bread and carrot cake are two of the most popular cake recipes in the world. Everyone at one point or another has made it. So instead of making two different recipes, I’ve combined them to create the most irresistible quick bread.
How do I get a crack down the center of my loaf?
Here are two methods to achieve the iconic crack down the center of your loaf:
Use a score technique
After pouring the batter into the pan, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
This is my favorite technique! Before baking, place a thin strip of butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle.
Ingredients and substitutions
All-purpose flour: This recipe has not been tested with other types of flour.
Banana: Adds moisture and texture to the loaf.
Carrots: Classic for all carrot cake recipes. It adds moisture and texture.
Sugar: Sugar is not just for sweetness. It affects moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other cake recipes.
Eggs: Necessary to bind the batter together. This recipe has not been tested without eggs.
Chopped walnuts: Adds a crunchy texture and nutty contrast to the soft cake.
Neutral oil: Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda: These leavening agents help the cake rise, ensuring a light and fluffy texture. And just a quick friendly reminder that baking powder is NOT a substitute for baking soda.
Sour cream: Adds moisture and helps activate the baking soda.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I use a standard, 1lb. loaf pan for my Carrot Banana Bread. It’s also the same tins I use for my Brown Butter Banana Bread and Coffee Banana Bread recipe too. (Shop my affiliate link here)
How to make Carrot Cake Banana Bread
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream and vanilla extract. Whisk to combine. Then, mix in the smashed bananas and shredded carrots.
Combine the dry ingredients
Bake
Bake for 1 hour and 1o minutes, until a toothpick in inserted to the center and it comes out clean. Let the banana bread cool before slicing. Do not overbake.
What can I substitute for sour cream?
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
What else can I add to my Carrot Banana Bread?
Chocolate chips are a delicious addition to my Carrot Banana Bread. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.
Can I freeze leftover Carrot Banana Bread?
Yes, you can freeze leftover cake but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover Banana Carrot Cake.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the apple cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen
Measure the flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge.
Don’t overmix the batter
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense cake.
Use overripe bananas
The riper, the better! They add extra sweetness and moisture.
How to store leftover Carrot Cake Banana Bread
Store at room temperature
If you make Carrot Banana Bread without the cream cheese frosting, it stores well on the counter at room temperature for 2-3 days. Wrap tightly in plastic wrap.
Store in the fridge
If you make Carrot Banana Bread with the cream cheese frosting, then follow these next steps: when the loaf is cooled, cut into thick slices, wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. The environment in the refrigerator tends to be very drying so it’s important to wrap tightly in plastic wrap. I’m sure it lasts longer than 3 days but for optimal freshness, enjoy sooner.
Store in the freezer
Once the loaf is fully cooled, slice to your desired thickness, tightly wrap with a layer plastic wrap, then a layer of parchment paper and place in a freezer bag. Store up to 2 months in the freezer. Microwave at 10 second intervals or thaw in the refrigerator overnight.
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Carrot Cake Banana Bread
Ingredients
- 2 cups all-purpose flour fluffed and spooned
- 1 large banana if small use 2 bananas peeled and smashed
- 2 large eggs
- 1 large carrots, shredded, about 1 cup
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup neutral oil vegetable or canola
- 1/2 cup chopped walnuts
- 3 Tablespoons sour cream, may substitute with Greek yogurt or buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon all-spice
- 1/2 teaspoon salt
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 3 Tablespoons unsalted butter softened
- 3/4 cup powdered sugar adjust sugar quantity based on sweetness preference
- 2 Tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
Preheat and prepare
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
- In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter.2 large eggs, 1/4 cup light brown sugar, 3/4 cup granulated sugar
- Add the oil, sour cream and vanilla extract. Whisk to combine.1/2 cup neutral oil vegetable or canola, 3 Tablespoons sour cream, may substitute with Greek yogurt or buttermilk, 1 teaspoon vanilla extract, 1/2 teaspoon vanilla extract
Combine the dry ingredients
- Whisk in the dry ingredients until no more flour is visible.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon all-spice
- Add smashed banana, shredded carrots and crushed walnuts. Fold until combined.1 large banana, 1 large carrots, shredded, about 1 cup, 1/2 cup chopped walnuts
Bake
- Bake for 1 hour and 10 minutes, until a toothpick in inserted to the center and it comes out clean.
Make the frosting
- Combined softened cream cheese and butter. Whisk until fully combined. Then, add powdered sugar, vanilla extract and heavy cream. Whisk until fluffy and soft.8 ounces cream cheese, 3 Tablespoons unsalted butter, 3/4 cup powdered sugar, 2 Tablespoons heavy cream
Notes
- I use a standard, 1lb. loaf pan for my Banana Carrot Cake. It’s also the same tins I use for my Brown Butter Banana Bread and Banana Coffee Cake recipe too. (Shop my affiliate link here)
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
4 Responses
Love carrot cake and banana bread so this is the perfect mix of both! It was delicious 🙂
Thank you! 🙂
Super moist and perfect for spring! And of course the cream cheese frosting is such a great addition 10/10
Thank you for the lovely review!