Description

This Carrot Cake Banana Bread is a moist and flavorful twist on classic banana bread, infused with shredded carrots and warm spices like cinnamon, ginger, and nutmeg. Topped with a luscious cream cheese frosting, it combines the best elements of carrot cake and banana bread into one irresistible loaf. Perfect for breakfast, snack, or dessert, this recipe yields nine generous slices and offers a comforting, spiced treat.

Ingredients

Bread Ingredients

1/2 cup (1 stick) unsalted butter (melted)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup mashed bananas (about 2 medium bananas)
1 cup shredded carrots
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup pecans (roughly chopped)

Frosting Ingredients (optional)

4 ounces softened cream cheese
3 Tablespoons softened salted butter
1 cup powdered sugar
1/2 Tablespoon milk or cream
Splash vanilla extract

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Instructions

Prepare the pan and oven: Grease a 9-inch bread pan with butter or use a parchment sling sprayed with cooking spray. Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
Mix wet ingredients – step 1: In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk these together until the mixture is smooth, creamy, and free of any brown sugar lumps to ensure even sweetness.
Mix wet ingredients – step 2: Whisk in sour cream to add moisture and tang. Then add eggs one at a time, whisking well after each to incorporate air and ensure smooth texture. Stir in vanilla extract for flavor.
Add mashed bananas and carrots: In a separate bowl, mash the bananas thoroughly. Then add the mashed bananas along with the shredded carrots into the sour cream mixture and whisk until evenly combined.
Incorporate dry ingredients: Sprinkle flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg evenly over the wet mixture. Gently stir just until the flour is incorporated and no white streaks remain, taking care not to overmix to keep the bread tender.
Add pecans and bake: Fold in roughly chopped pecans for added texture. Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Begin checking at 40 minutes and cover the top with foil if it’s browning too quickly. Let the bread cool for 15 minutes before removing from the pan, then cool completely on a wire rack.
Prepare frosting (optional): Place softened cream cheese and butter into an electric mixer bowl. Beat on medium-high speed until smooth and creamy, about 1-2 minutes, creating a fluffy base for the frosting.
Add powdered sugar and flavorings: Gradually add powdered sugar while mixing on medium-low speed until combined. Add milk or cream and a splash of vanilla extract, then beat until the frosting is thick but spreadable.
Frost the bread and serve: Spread the cream cheese frosting evenly over the completely cooled banana bread. Serve immediately, or cover and refrigerate for up to 5 days for best freshness.

Notes

Use parchment paper for easy removal: lining the bread pan with a parchment sling makes it easy to lift the bread out without sticking or breaking.
If the bread top is browning before the center is baked, tent with foil to prevent over-browning.
Let the bread cool completely before frosting to prevent the frosting from melting and sliding off.
The cream cheese frosting is optional, but it adds a classic carrot cake touch and creamy sweetness.
Can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days when frosted.
For a nut-free version, omit the pecans or substitute with seeds.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American