Moist Spiced Loaf with Carrot and Banana

Warm, tender, and full of cinnamon steam, this loaf tastes like two favorites joined into one. Carrot Cake Banana Bread uses the sweetness and moisture of ripe bananas plus shredded carrots and spices for a loaf that stays soft for days. After testing this recipe 10 times with different flours and banana ripeness levels, I landed on a mix that gives a tender crumb and even rise every bake. This is the version I refined while developing quick-bake desserts for small restaurant service, so it’s built for consistent home results.

The batter is forgiving but has a few key moments that control texture and flavor. I’ll walk you through ingredient choices, exact weights and volumes, and timing cues so you can reproduce this loaf reliably. If you love banana breads with a twist, this recipe pairs well with our cinnamon-roll inspired banana loaf riff for variation and technique ideas: banana bread cinnamon rolls. Read on for the full recipe, equipment notes, and pro tips to avoid common mistakes.

Why This Recipe Works

Balanced fat-to-flour ratio keeps the crumb moist without being greasy.
Ripe bananas add sugar and moisture while grated carrots contribute texture and natural sweetness without weighing the batter down.
A mix of baking powder and a small amount of baking soda ensures reliable rise even with acidic yogurt.
Brown sugar adds depth while a touch of molasses or maple deepens the caramel notes.
Gentle folding and limited mixing preserve air pockets for a tender crumb.

Ingredients Breakdown

Flour: 250 g (2 cups) all-purpose flour — provides structure. Do not overpack when measuring by cup. For whole-wheat swaps, use 50% whole-wheat to keep tenderness.
Sugars: 150 g (3/4 cup) light brown sugar + 50 g (1/4 cup) granulated sugar — brown sugar gives moisture and toasty flavor. Using all granulated makes the loaf dryer.
Leaveners: 12 g (2 tsp) baking powder and 1.5 g (1/4 tsp) baking soda — the two combine for an even rise and slight lift from the banana acids. If using self-rising flour, omit baking powder and reduce salt.
Salt: 5 g (1 tsp) fine kosher salt — use Diamond Crystal for this measurement; if using Morton, halve the amount. Salt enhances all flavors.
Spices: 6 g (2 tsp) ground cinnamon, 1 g (1/4 tsp) ground nutmeg, pinch of ground ginger — these warm notes make it carrot-cake-like. Adjust to taste.
Wet fat: 113 g (1/2 cup) unsalted butter, melted and cooled — butter gives flavor and tenderness. You can use 120 ml (1/2 cup) neutral oil for a slightly denser, moister loaf.
Eggs: 2 large eggs (about 100 g total) at room temperature — they bind and create structure. For eggless, see substitutions below.
Yogurt: 120 g (1/2 cup) plain whole-milk yogurt or sour cream — adds tang and keeps the crumb tender. Greek yogurt is thicker and will make the batter denser; thin with 1–2 tbsp milk if needed.
Bananas: 300 g (about 3 medium) very ripe bananas, mashed — the riper the better; dark spots mean more sugar.
Carrots: 150 g (about 1 1/2 cups) finely grated carrots — grate on the small holes so they disperse without adding large fibers.
Mix-ins (optional): 80 g (1/2 cup) chopped walnuts or pecans, 80 g (1/2 cup) raisins or chocolate chips — add at the end and toss in a tablespoon of flour to prevent sinking.
Vanilla & acid: 10 ml (2 tsp) vanilla extract and 1 tbsp (15 ml) maple syrup or molasses for depth. A little apple cider vinegar (1 tsp) can react with baking soda for lift.

Substitutions with impact warnings:

Gluten-free: Use a 1:1 gluten-free flour blend with 1/2 tsp xanthan gum; texture will be slightly more crumbly.
Dairy-free: Swap butter for neutral oil and use coconut or soy yogurt; flavor will vary.
Egg-free: Replace each egg with 60 g (1/4 cup) unsweetened applesauce plus 1/4 tsp baking soda per egg for lift — expect a denser crumb.

Essential Equipment

23 x 13 cm (9 x 5 inch) loaf pan — the batter volume fits this size; a smaller pan will overflow.
Kitchen scale (recommended) for accurate dry-ingredient weights.
Box grater or food processor grater for carrots.
Rubber spatula and whisk for gentle folding.
Instant-read thermometer to check doneness if needed.
Wire rack for cooling.
If you don’t have a 9 x 5 pan, use two 20 x 10 cm (8 x 4 inch) pans and reduce bake time by 8–12 minutes. For presentation ideas, see our carrot cake cheesecake fusion notes in the equipment section: carrot cake cheesecake dessert.

Prep time is about 15 minutes, active bake time 55–65 minutes, inactive cooling time 30 minutes, total roughly 1 hour 40 minutes, and this recipe makes 1 loaf (10–12 slices).

Step 1: Preheat and Prepare the Pan

Preheat the oven to 175°C (350°F). Grease the 9 x 5 inch pan and line the bottom with parchment, leaving a 2 cm (3/4 inch) overhang for easy lift-out. This saves cleanup and prevents sticking.

Step 2: Mix Dry Ingredients

Whisk together 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) light brown sugar, 12 g (2 tsp) baking powder, 1.5 g (1/4 tsp) baking soda, 5 g (1 tsp) salt, and 6 g (2 tsp) ground cinnamon in a large bowl for 30 seconds until evenly combined. Sift if you want a lighter texture, but whisking is sufficient.

Step 3: Combine Wet Ingredients

In another bowl, whisk 113 g (1/2 cup) melted butter, 2 large eggs (about 100 g), 120 g (1/2 cup) plain yogurt, 10 ml (2 tsp) vanilla, and 15 ml (1 tbsp) maple syrup until smooth, about 30 seconds. Add 300 g (about 3) mashed ripe bananas and whisk for 15 seconds more.

Step 4: Add Carrots and Mix-ins

Fold 150 g (1 1/2 cups) finely grated carrots into the wet mix for 10–15 seconds until distributed. If adding 80 g (1/2 cup) nuts or chips, toss them with 8 g (1 tbsp) flour and fold them in gently to prevent sinking.

Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined, about 10–12 strokes. Do not overmix — stop as soon as no dry flour streaks remain. Lumps in the batter are fine and keep the loaf tender.

Step 6: Transfer and Bake

Spoon the batter into the prepared pan and smooth the top. Bake at 175°C (350°F) for 55–65 minutes, rotating the pan at 30 minutes. The loaf is done when the top is golden brown and an inserted skewer comes out with a few moist crumbs, or the center reads 96°C (205°F) with an instant-read thermometer.

Step 7: Cool and Serve

Cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely, about 30 minutes, before slicing. If you slice too hot the crumb will compress and crumble.

Expert Tips & Pro Techniques

Always weigh flour. Scooping by cup compacts it and yields a dry, dense loaf.
Use very ripe bananas (lots of brown spots). They add natural sweetness and moisture.
Common mistake: overmixing after adding flour. Mix only until no dry streaks remain to avoid a tough texture.
Make-ahead: Bake the loaf, cool completely, wrap tightly and refrigerate for up to 3 days; slice as needed. For longer storage, freeze slices (instructions below).
Professional trick: fold in 1 tbsp of neutral oil with the melted butter for extra moistness without changing flavor.
To get a crackly top like a bakery loaf, brush the batter lightly with milk and sprinkle 1 tbsp turbinado sugar before baking.

Storage & Reheating

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. Keep up to 4 days. Slicing before storing can help portion control.
Freezer: This loaf freezes well. Wrap tightly in plastic wrap, then in foil, or place slices in a freezer bag separated by parchment. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–10 minutes until warmed through. For single slices, a 30–40 second microwave zap works, but the texture will be softer. Avoid long microwaving to prevent sogginess.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free blend and add 1/2 tsp xanthan gum. Baking time may increase by 3–6 minutes.
Oil-Based (Dairy-Free): Use 120 ml (1/2 cup) neutral oil instead of butter and 120 g (1/2 cup) dairy-free yogurt. Expect a slightly denser crumb.
Egg-Free/Vegan: Replace 2 large eggs with 120 g (1/2 cup) unsweetened applesauce + 1/2 tsp baking soda total; use oil and vegan yogurt. Texture will be moister and a touch denser.
Spiced-Nut Loaf: Increase cinnamon to 1 tbsp (9 g), add 1/2 tsp ground cardamom, and fold in 80 g (1/2 cup) toasted walnuts. Keep all other measurements the same.
Mini Loaves or Muffins: Divide batter into 8 mini loaf pans or 12 standard muffins; bake at 175°C (350°F) for 22–28 minutes for muffins or 35–40 minutes for mini loaves.

Serving Suggestions & Pairings

Spread with a thin layer of cream cheese frosting and toasted pecans for a dessert-style slice.
Serve warm with a mug of spiced chai or black coffee for breakfast.
Add a dollop of Greek yogurt and a drizzle of honey for a lighter snack.
For a festive board, pair slices with shortbread cookies; try our carrot-cake cookies for a matching plate: carrot cake cookies.

Nutrition Information

Per serving (1 slice; recipe yields 12 slices). Serving size: 1 slice.

Calories: 310 kcal
Total Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 55 mg
Sodium: 210 mg
Total Carbohydrates: 44 g
Dietary Fiber: 2.5 g
Sugars: 20 g
Protein: 4.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my loaf turn out dry?
A: Dry loaves usually come from too much flour or overbaking. Weigh flour and test doneness at 55 minutes; pull the loaf when a skewer has moist crumbs. Also, using very ripe bananas helps moisture.

Q: Can I make this without eggs?
A: Yes. Use 120 g (1/2 cup) unsweetened applesauce to replace both eggs and add 1/2 tsp baking soda total. The texture will be slightly denser and moister.

Q: Can I double this recipe?
A: You can double ingredients, but bake in two pans rather than one large pan to ensure even baking. Baking time will vary; check for a golden top and skewer test.

Q: Can I prepare this the night before?
A: You can mix batter the night before, keep it chilled in the pan, and bake in the morning. Let the batter sit no more than 12 hours. Alternatively, bake the loaf the night before and store wrapped at room temperature or in the fridge.

Q: How long does this keep in the fridge?
A: Wrapped tightly or stored in an airtight container, this loaf keeps in the fridge up to 4 days. For longer storage, freeze slices for up to 3 months.

Q: My loaf is sinking in the center — what happened?
A: Sinking often results from underbaking or opening the oven door too early. Check internal temp and use a timer to avoid premature door opening.

Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes. Fold in up to 80 g (1/2 cup) of nuts or chips, tossed with 1 tbsp (8 g) flour to prevent sinking. Keep total bake time the same.

Conclusion

This Carrot Cake Banana Bread is a reliable, flavorful loaf for breakfast, snack, or dessert. If you want alternative riffs and inspiration, try the Spiced Carrot Banana Bread recipe at Averie Cooks for another take on textures and spices, or compare techniques with the Carrot Banana Bread recipe from Buttermilk by Sam for different mix-in ideas. Enjoy baking — and remember the key rule: mix gently and use ripe bananas.