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Moist Carrot Cake Banana Bread Hybrid Loaf

A close-up of a thick slice of carrot cake banana bread, featuring visible shredded carrots and topped with white cream cheese frosting.
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Bake this delicious quick bread that combines the moist texture of banana bread with the warm spices and carrots of classic carrot cake. It is a perfect fall or winter treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (packed)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For Cream Cheese Swirl: 4 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until just combined.
  4. Add the dry ingredients to the wet ingredients and mix until barely blended. Do not overmix.
  5. Gently fold in the grated carrots and any optional nuts or raisins.
  6. Prepare the cream cheese swirl: Beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  7. Pour half of the batter into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter. Pour the remaining batter on top.
  8. Use a knife or skewer to gently swirl the cream cheese mixture through the batter a few times.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  10. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For the best flavor and moisture, use very ripe, spotty bananas.
  • If you skip the cream cheese swirl, you can add 1/4 cup of crushed pineapple (drained well) to the batter for extra moisture.
  • This moist carrot cake loaf freezes well once cooled. Wrap tightly in plastic wrap and foil for up to three months.

Nutrition

Find it online: https://kitchenuser.net/carrot-cake-banana-bread/