Carrot Cake Banana Bread recipe

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

A moist and spiced loaf that combines the sweetness of ripe bananas and the fresh texture of grated carrots.

Scale

250 g (2 cups) all-purpose flour

10 g (2 tsp) baking powder

3 g (1/2 tsp) baking soda

8 g (1 tbsp) cinnamon

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Preheat the oven to 175°C (350°F). Grease a 9 x 5-inch loaf pan and line the base with parchment.
Sift or whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and fine salt in a bowl.
In a separate bowl, mash the ripe bananas until smooth. Whisk in oil, granulated sugar, brown sugar, and eggs until combined. Stir in grated carrots.

Use ripe bananas for the best flavor. Freeze slices for longer storage.