Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Step 2: In a large mixing bowl, combine the mashed bananas, grated carrots, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla bean paste. Mix until well combined.
- Step 3: In another bowl, whisk together the all-purpose flour and any additional spices you prefer (like cinnamon or nutmeg) until evenly mixed.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your Carrot Cake Banana Bread!
Notes
- For optimal freshness, store your Carrot Cake Banana Bread in an airtight container at room temperature for up to three days or refrigerate it for up to a week.
- To enjoy it warm, simply slice a piece and reheat it in the microwave for about 15-20 seconds or toast it lightly for a crispy texture.
- Serve your banana bread with a dollop of cream cheese frosting or a sprinkle of chopped nuts on top for an extra touch of flavor and crunch.
- For best results, avoid overmixing the batter after adding the dry ingredients, as this can lead to a denser bread; mixing until just combined will keep it light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 60g)
- Calories: 180
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Protein: 10g