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Carrot cake banana bread recipe: Moist loaf with shredded carrot and yogurt for breakfast Pinterest recipe pin

Carrot Cake Banana Bread

A moist loaf that blends mashed banana and shredded carrot with warm spices and yogurt for a tender, sliceable quick bread perfect for breakfast or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups mashed ripe banana about 3 medium bananas
  • 1 cup finely shredded carrot packed (about 2 medium carrots)
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup neutral oil canola or vegetable
  • 1/3 cup plain yogurt full-fat or 2%
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts or pecans optional
Optional topping
  • 2 tablespoons coarse sugar or a light cream cheese spread optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater or food processor with grating disk
  • 1 Mixing bowls
  • 1 Instant-read thermometer (optional)

Method
 

Prepare pan and oven
  1. Preheat oven to 350°F and grease a 9×5-inch loaf pan; line with parchment leaving an overhang for easier removal.
Make wet mix
  1. Mash bananas until mostly smooth and whisk together with oil, yogurt, eggs, and vanilla until combined.
Make dry mix
  1. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl then stir in brown sugar to break up lumps.
Combine and rest
  1. Fold wet ingredients into dry until just combined, then fold in shredded carrot and nuts if using; let batter rest 10 minutes to hydrate.
Bake
  1. Spoon batter into prepared pan and smooth the top; bake at 350°F for 55–65 minutes until a toothpick near the center comes out with a few moist crumbs or internal temperature reaches 205–208°F.
  2. Cool in pan for 15 minutes, then lift out with parchment and cool another 45 minutes before slicing.

Notes

Use very ripe bananas for the best flavor and moisture; if substituting half the flour with whole wheat pastry flour, add 1–2 tablespoons extra yogurt. To freeze, wrap cooled whole loaf tightly and freeze up to 3 months; thaw overnight in the refrigerator.