This moist and flavorful Carrot Banana Bread combines the natural sweetness of ripe bananas with the fresh taste of grated carrots. It’s a delightful twist on traditional banana bread, perfect for breakfast, a snack, or even dessert. The addition of sour cream (or Greek yogurt) adds a tender crumb and richness to this easy-to-make loaf.

Ingredients
- 1 large egg
- ½ cup packed light brown sugar
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream (lite is okay; Greek yogurt can be substituted)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, plus additional if necessary (see step 4)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 cup coarsely grated carrots (don’t wring out; loosely packed)
- 1 cup mashed ripe bananas (about 2 medium/large bananas)
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan. Set aside.
- Mix Wet Ingredients:
- In a large bowl, add the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract. Whisk these ingredients together until well combined.
- Combine Dry Ingredients:
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined; do not overmix.
- Incorporate Carrots and Bananas:
- Gently fold in the grated carrots and mashed bananas. The batter should be quite thick, but due to the varying moisture content in carrots and bananas, you might need to add up to 1/4 cup of additional flour if the batter seems too wet. If in doubt, add the flour.
- Transfer Batter to Pan:
- Pour the batter into the prepared loaf pan and smooth the top lightly with a spatula.
- Bake:
- Bake for 53 to 63 minutes (I found 60 minutes to be ideal) or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no batter.
- Cool and Serve:
- Allow the bread to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, slice and serve.
Tips
- Grating Carrots: Use the coarsest blade on a box grater for the best texture. Avoid finely grating or wringing out the carrots, as the moisture is needed for the bread.
- Bananas: Make sure your bananas are very ripe for maximum sweetness and flavor.
- Add-Ins: For extra flavor, consider adding 1/2 cup of chopped nuts (like walnuts or pecans) or raisins to the batter.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
Enjoy this delicious and moist Carrot Banana Bread with your morning coffee, as an afternoon snack, or even as a dessert!
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