Carrot Cake Banana Bread Recipe
A moist and flavorful carrot cake banana bread made with ripe bananas, freshly grated carrots, warm spices, and a hint of crushed pineapple for extra softness. Finished with a creamy, tangy cream cheese icing, this cozy loaf is perfect for brunch, dessert, or a sweet afternoon treat.
Equipment
- 9x5 loaf pan
- Mixing Bowls
- Whisk
- Spatula
- Box grater (for carrots)
- Measuring Cups and Spoons
- Electric Hand Mixer
Ingredients
For the Banana Bread
- 2 ripe bananas mashed
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup finely grated carrots
- ⅓ cup crushed pineapple well drained (optional)
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Icing
- 4 oz cream cheese softened
- ½ to ¾ cup powdered sugar
- 1 –2 tablespoons milk
Instructions
Make the Banana Bread
- Preheat oven to 350°F. Grease or line a 9x5 loaf pan.
- In a large bowl, mash the bananas until smooth.
- Add eggs, brown sugar, granulated sugar, oil, and vanilla. Whisk until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots, crushed pineapple (if using), and nuts (if using).
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes. You can then transfer to a wire rack to cool completely.
Make the Cream Cheese Icing
- In a bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and mix until combined.
- Add milk, one tablespoon at a time, until desired consistency is reached.
- Spread or drizzle over cooled banana bread.
