This super-soft banana carrot bread is so delicious, super moist, springy, and tender. It is also so easy to make and does not even require a mixer. Thanks to the moisture from the bananas and carrots, this bread comes out with more of a cake texture than bread but who’s complaining!

It makes for a wonderful addition to your Easter brunch idea or spring baked goods! This banana carrot bread can be stored in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

To prevent the bread from becoming overly browned before the center cooks through, be sure to tent the baking pan with a sheet of foil draped loosely over it at the 45-minute mark.

Banana Carrot Bread

Banana Carrot Bread

Ingredients:

  • 1 cup all-purpose flour, plus additional if necessary
  • 1 cup coarsely grated carrots, laid loosely in a cup and not packed
  • 1 cup mashed ripe bananas (2 medium bananas)
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1/3 cup canola or vegetable oil
  • ¼ cup sour cream
  • 1 large egg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt, or to taste
Banana Carrot Bread

Banana Carrot Bread

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9×5-inch loaf pan with cooking spray, or grease and lightly flour the pan then set aside.
  3. In a large bowl, add the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract, then whisk to combine.
  4. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined. Do not over-mix.
  5. Add in the coarsely grated carrots and the bananas, and stir to combine. The batter should be quick thick but since all carrots and bananas vary in their moisture content, you may need to add ¼ cup additional flour.
  6. Transfer the batter into the prepared pan, then smooth the top lightly with a spatula.
  7. Place in the preheated oven and bake for about 55 to 65 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. (Baking times will vary based on the moisture content of carrots, bananas, climate, and oven variances. Bake, until done, don’t worry if it takes longer than the baking estimates provided.)
  8. When done, remove the banana carrot bread from the oven and allow the bread to cool in the pan for about 15 minutes before turning it out on a wire rack to cool completely before slicing.
  9. Serve and enjoy.