Mom's Carrot Banana Bread

This carrot banana bread recipe has been my family's favorite for years, combining the sweetness of ripe bananas with the earthy goodness of carrots and the crunch of walnuts. The recipe yields two generous loaves perfect for keeping one and sharing the other with friends or neighbors.

I borrowed this recipe from my mom years ago and have made it my signature holiday gift. Each Christmas, I bake mini loaves to give away, and friends now start asking about it as early as November. The combination of bananas and carrots creates a moist bread that stays fresh longer than traditional banana bread.

Ingredients

• All purpose flour forms the foundation for this quick bread
• Baking soda and baking powder work together to create the perfect rise
• Ground cinnamon adds warmth and classic flavor
• Salt enhances all the flavors and balances the sweetness
• Brown sugar provides a deeper, more caramel like sweetness than white sugar
• Butter adds richness and helps create a tender crumb
• Ripe bananas should be very spotted for the best sweetness and flavor
• Fresh carrots need to be finely grated they add moisture and subtle sweetness
• Walnuts contribute essential crunch and nutty flavor

Step-by-Step Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F and thoroughly grease two 4x8 inch loaf pans. Make sure to get into all the corners of the pan to prevent sticking. I like to use butter for greasing as it adds a subtle flavor to the crust.

Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. This ensures the leavening agents and spices will be evenly distributed throughout the batter. I sometimes add an extra dash of cinnamon because my family loves that warm flavor.

Cream Butter and Sugar

In a large bowl, beat the brown sugar and softened butter with an electric mixer until the mixture becomes light and fluffy. This usually takes about 3 minutes at medium speed. This step incorporates air into the batter which helps create a lighter texture.

Create the Batter

Gradually add the dry ingredients to the creamed butter mixture, alternating with the mashed bananas. Fold gently with a spatula just until combined. Overmixing at this stage can develop too much gluten and make your bread tough instead of tender.

Add Mix ins

Carefully fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter. The carrots should be freshly grated for the best moisture and flavor. I often toast the walnuts lightly before adding them to enhance their nuttiness.

Bake to Perfection

Pour the batter evenly between the prepared loaf pans and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean with perhaps a few moist crumbs. The top should be golden brown and slightly cracked.

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My favorite part of this recipe is the beautiful aroma that fills the house while it bakes. The combination of sweet bananas, warm cinnamon, and the subtle earthiness of carrots creates a scent that makes everyone wander into the kitchen asking when it will be ready. My mom used to time her baking so the bread would come out of the oven just as we came home from school the ultimate welcome home treat.

Storage Tips

This carrot banana bread stays fresh at room temperature for up to 4 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best when allowed to come to room temperature before serving. For extended storage, wrap individual slices or whole loaves in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

Flavor Variations

While this recipe is perfect as written, there are several delicious variations you might enjoy. Replace the walnuts with pecans for a slightly different nutty flavor, or add a half cup of raisins or dried cranberries for extra sweetness and texture. For a tropical twist, include a quarter cup of shredded coconut. You can also add a teaspoon of vanilla extract or a quarter teaspoon of nutmeg for additional depth of flavor. During the holidays, I sometimes add a half cup of chocolate chips for an extra special treat.

Serving Suggestions

This versatile bread works wonderfully as a breakfast item, afternoon snack, or even dessert. For breakfast, serve a slice lightly toasted with a spread of cream cheese or butter. As a dessert, try topping a slice with a scoop of vanilla ice cream or a dollop of whipped cream. The bread also pairs beautifully with coffee or tea. For a special brunch, create a bread pudding using cubed carrot banana bread instead of regular bread the results are absolutely delicious.

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This carrot banana bread brings together the best of two beloved quick breads into one delicious treat. The recipe has stood the test of time in my family and continues to bring joy with every batch.

Frequently Asked Questions

→ Can I substitute ingredients in this carrot banana bread?

Yes! You can substitute whole wheat flour for half the all-purpose flour for added nutrition. Applesauce can replace butter for a lighter version, and pecans work well instead of walnuts. For a dairy-free option, use coconut oil instead of butter.

→ How do I know when the bread is fully baked?

Insert a toothpick in the center of the loaf - it should come out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched. The internal temperature should reach about 200°F (93°C).

→ How should I store this bread?

Store completely cooled bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

→ Can I make muffins instead of loaves?

Absolutely! Use a standard muffin tin lined with paper cups and fill each about 2/3 full. Bake at the same temperature (350°F/175°C) but reduce the time to about 20-25 minutes. This will yield approximately 18-24 muffins.

→ Why do my carrots need to be grated?

Grating the carrots creates small, thin pieces that distribute evenly throughout the batter, release moisture during baking, and cook completely. This ensures a consistent texture and prevents finding large chunks of carrot in your finished bread.

→ Can I add frosting to this bread?

While traditionally served plain, you can definitely add a cream cheese frosting for a more dessert-like treat. Mix 4oz cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla until smooth, then spread on the cooled bread.