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4.5 from 522 votes

Carrot Banana Bread

🥕🍌🍞 EASY, no-mixer, super soft banana carrot bread that reminds me of my spiced carrot cake but healthier! Great Easter brunch idea or spring baked good!

Prep Time
10 mins
Cook Time
1 hr
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 10 servings
Calories: 204 kcal
Cuisine: American

Ingredients

  • 1 large egg
  • ½ cup light brown sugar packed
  • ⅓ cup canola or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup cup sour cream lite is okay; or Greek yogurt may be substituted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour plus additional if necessary (see step 4 in directions)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 1 cup coarsely grated carrots laid loosely in cup and not packed (don’t wring out)
  • 1 cup mashed ripe bananas from about 2 medium/large bananas

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
  5. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

  • Tip – Tent the pan with a sheet of foil draped loosely over it at the 45 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
  • Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  • Adapted from Carrot Apple Bread, Blueberry Zucchini Bread, and Zucchini Banana Bread.

Nutrition Information

Serving 1serving Calories 204kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Cholesterol 22mg (7%) Sodium 160mg (7%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 204

% Daily Value*

Serving 1serving
Calories 204kcal 10%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 7g 41%
Cholesterol 22mg 7%
Sodium 160mg 7%
Fiber 1g 4%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.