The only place I really experience indecision is in the kitchen. Life is busy and if I’m carving out the time to make something, I want it to be something I’m really craving and haven’t had time to make in a while….the trouble is, that list keeps growing and growing.
So, if you’re like me, and the idea of killing two tasty birds with one delicious stone sounds appealing, let me tempt you with with a mash-up that really does scratch two itches at once: Carrot Cake Banana Bread!
This easy one-bowl quick-bread recipe is perfect for beginner bakers looking to make a good impression or for busy folk just looking for a soft and spiced treat! The batter is simple, sweetened with sticky dark brown sugar, bananas, carrots and applesauce. She’s a beauty fresh out of the oven, served plain, or you can top it with a dreamy cream cheese frosting to make every bite feel like dessert.
We’re entering both banana bread and carrot cake season, with Easter and Mother’s Day brunches around the corner, so save this recipe and let me know what you think if you give it a try…
Carrot Cake Banana Bread
8 tablespoons unsalted butter, soft
1 cup dark brown sugar
2 large eggs, room temperature
1 cups mashed banana (about 2)
1 cup finely grated carrot (2-3 medium)
1 (3.7 oz) pouch applesauce (or 1/2 cup)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
Beat the butter and sugar together until fluffy. Add the eggs and mix until combined. Stir in the banana, carrot, applesauce and vanilla.
Sift in flour, baking soda, salt, cinnamon, and nutmeg. Mix until just combined. Fold in walnuts if using.
Pour into loaf pan. Bake 50-55 min, until golden + a toothpick comes out clean.
Let cool (if you can wait) & enjoy!
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