Carrot Cake Banana Bread

Ahhh, the kitchen issues of what to do with all those ripe bananas! And that is exactly  how, Carrot Cake Banana Bread was born! Turns out, this is one delicious loaf of banana bread, one that tastes deliciously like carrot cake, come and take a look...

Bananas and frugality have definitely been a challenge for me. 

I seem doomed in obtaining the needed skill of buying just the right amount of bananas to be eaten before they become recipe ready. And we buy a lot of bananas because I eat one each morning to start my day. But truth be told as they over ripen, for me they become too sweet for fresh eating, and must be used in baking. Often they will be tossed into the freezer for banana bread day...Which is how Carrot Cake Banana Bread was developed! And this is one loaf, I could enjoy on a regular basis, because carrot cake is my absolute favorite dessert in the world!

Banana Bread is my go to recipe for over ripe bananas!

Carrot Cake Banana Bread is in good company around here, because there are six different banana bread recipes already on this blog! Along with other dessert recipes, calling for bananas! Why you might ask? Because variety is the spice of life. And my guess is that by the sheer number of banana bread recipes that come up when you do a google search, we all enjoy variety when it comes to another loaf of banana bread! And I feel confident, you will enjoy this one, as well. 

Yes, my love of carrot cake inspired this loaf of bread.

But this Carrot Cake Banana Bread is my favorite! Whenever I am asked what I want for birthday dessert or when we are out to dinner the answer is always the same, Carrot Cake. So it seemed only natural to develop a quick bread recipe I would enjoy just as much. And while this quick bread is not as rich as a slice of Carrot Cake, it is just as delicious! Plus it is loaded with a lot of good, whole-food ingredients. So cut yourself a slice and enjoy it without guilt. And keep an eye out on those bananas in the fruit bowl, they are getting recipe ready as we speak...

Some thoughts on this recipe:

I prefer to chop the raisins, but leave them whole if you like. 

This loaf requires a 9X5 loaf pan, if you use an 81/2 X 4 1/2 you may have run over in the oven...see below.

You may also spoon the batter into 12 muffin cups and bake for 20-25 minutes or until done in your oven, for a hearty grab-and-go snack.

And of course, walnuts would be smashing in this loaf or on top like a crown.

Do allow this loaf to mellow overnight as the recipe indicates. 

Ingredients needed for this recipe:

• whole wheat pastry flour
• salt
• baking soda
• sugar
• brown sugar, if you want to make your own, take a look here.
• carrots
• raisins
• oil
• milk
• eggs
• bananas

You will also need:

• large mixing bowl
• small bowl
• whisk
• measuring spoons
• measuring cups
• cutting board
• kitchen knife
• box grater or food processor
• 9X5 loaf pan
• kitchen spoon
• silicone spatula

Now we are ready to begin!

Carrot Raisin Banana Bread
adapted from:  The Wooden Spoon Bread Book
350-degree oven

UPDATED: 08.07.2024

2 1/4 c whole wheat pastry flour, we use sprouted whole wheat
1 1/2 t baking soda
1 t salt
1/3 c brown sugar
1/3 c sugar

2-3 bananas, depending on size, mashed to measure about 1 cup
2 - 2 1/2 c grated carrots, about 3 large carrots
1 c raisins, chopped

2 eggs, beaten

1/3 c oil 
1/4 c milk

Wash dry and peel the carrots. Grate the carrots using either a box grater or my favorite, the food processor. Set them aside. Chop the raisins, if desired, set them aside. 

In a large mixing bowl combine the whole wheat flour, salt, soda, sugar, and brown sugar. Whisk to combine and break up any clumps of brown sugar, if needed.

Add the grated carrots and raisins to the mixing bowl. 

In a small bowl, beat the eggs, then add to the mixing bowl. Mash the bananas and add them to the mixing bowl along with the milk and oil. 

Using a silicone spatula, fold all the ingredients together until mixed well with no wet pockets or dry pockets of flour. 

Try not to over mix. 

Turn into a prepared 9X5 loaf pan. 

Note: I grabbed a bread pan and prepared it for baking. It wasn't until I got the batter into the pan on the right, that I realized my standard bread pans are only 81/2 X 41/2 inches in size. This recipe requires a standard 9X5 loaf pan, shown on the left. 

Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely. It is preferred that you wrap and store quick bread for 24 hours before slicing, however, we rarely arrive at this hour before cutting, in this house!

Storage options for Carrot Cake Banana Bread. Store well wrapped for up to 3 days. You may refrigerate or freeze for a longer storage time. If frozen, thaw in the refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Carrot Cake Banana Bread has been included below.

You may also enjoy:

 

 Whole Wheat Cottage Cheese Yeast Buns.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Carrot Raisin Banana Bread
adapted from:  The Wooden Spoon Bread Book
350-degree oven

UPDATED: 08.07.2024

2 1/4 c whole wheat pastry flour, we use sprouted whole wheat
1 1/2 t baking soda
1 t salt

1/3 c brown sugar

1/3 c sugar

2-3 bananas, depending on size, mashed
2 - 2 1/2 c grated carrots, about 3 large carrots
1 c raisins, chopped

2 eggs, beaten

1/3 c oil 
1/4 c milk

Wash dry and peel the carrots. Grate the carrots using either a box grater or my favorite, the food processor. Set them aside. Chop the raisins, if desired, set them aside. 

In a large mixing bowl combine the whole wheat flour, salt, soda, sugar, and brown sugar. Whisk to combine and break up any clumps of brown sugar, if needed.

Add the grated carrots and raisins to the large mixing bowl. 

In a small bowl, beat the eggs, then add to the mixing bowl. Mash the bananas and add them to the mixing bowl along with the milk and oil. 

Using a silicone spatula, fold all the ingredients together until mixed well with no wet pockets or dry pockets of flour. Try not to over mix. 

Turn into a prepared 9X5 loaf pan. 

Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely. It is preferred that you wrap and store quick bread for 24 hours before slicing, however, we rarely arrive at this hour before cutting, in this house!

Storage options for Carrot Cake Banana Bread. Store well wrapped for up to 3 days. You may refrigerate or freeze for a longer storage time. If frozen, thaw in the refrigerator. 

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