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Carrot Cake Banana Bread

Moist Carrot Cake Banana Bread to Brighten Your Breakfast

A delightful blend of flavors in this Carrot Cake Banana Bread makes breakfast special and nutritious.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium very ripe bananas Adds sweetness and moisture; use overripe bananas for best results.
  • 1 cup demerara sugar Provides caramel-like sweetness; can be substituted with brown sugar.
  • 1/2 cup coconut oil Contributes moisture; substitute with vegetable oil if needed.
  • 1 large egg Binds ingredients and helps with rising; consider flax egg for vegan option.
  • 1/2 cup fresh whole milk Adds moisture; can use almond milk or any other plant-based milk.
  • 1 teaspoon vanilla extract Enhances flavor; use pure vanilla for best taste.
  • 1 1/2 cups whole grain flour Forms the bread structure; can be substituted with all-purpose flour.
  • 1 teaspoon baking powder Acts as leavening agent; ensure it's fresh for proper rising.
  • 1/2 teaspoon sea salt Balances sweetness; can be replaced with table salt.
  • 1/2 teaspoon grated nutmeg Adds warm, spicy flavor; ground cloves can be used in a pinch.
  • 1 teaspoon ground cinnamon Infuses warmth; mix with other spices to taste.
  • 1 cup finely grated carrots Adds moisture and nutrition; substitute with zucchini if desired.
  • 1/2 cup chopped walnuts Adds texture; optional for those with nut allergies.

Equipment

  • 8x4-inch loaf pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (360°F) and line an 8x4 inch loaf pan with parchment paper.
  2. Mash the very ripe bananas in a large bowl until smooth and mix in the demerara sugar, coconut oil, egg, milk, and vanilla extract.
  3. In another bowl, whisk together the whole grain flour, baking powder, sea salt, grated nutmeg, and ground cinnamon.
  4. Fold the dry mixture into the wet ingredients gently until just combined.
  5. Gently mix in the grated carrots and chopped walnuts.
  6. Pour the batter into the loaf pan and bake for 40 to 45 minutes, until golden brown and a toothpick comes out clean.
  7. Remove from oven, let cool in pan for 10 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

This bread is perfect for breakfast, snacks, or dessert and pairs wonderfully with coffee or tea. Feel free to experiment with spices!

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