Description
A delicious and moist loaf that combines the flavors of carrot cake and banana bread, perfect for breakfast or dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 12 g (2 tsp) baking powder
- 1.5 g (1/4 tsp) baking soda
- 5 g (1 tsp) fine kosher salt
- 6 g (2 tsp) ground cinnamon
- 1 g (1/4 tsp) ground nutmeg
- Pinch of ground ginger
- 113 g (1/2 cup) unsalted butter, melted and cooled
- 2 large eggs
- 120 g (1/2 cup) plain whole-milk yogurt
- 300 g (about 3 medium) very ripe bananas, mashed
- 150 g (about 1 1/2 cups) finely grated carrots
- 80 g (1/2 cup) chopped walnuts or pecans (optional)
- 80 g (1/2 cup) raisins or chocolate chips (optional)
- 10 ml (2 tsp) vanilla extract
- 15 ml (1 tbsp) maple syrup or molasses
Instructions
- Preheat the oven to 175°C (350°F). Grease the pan and line the bottom with parchment.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, mix the wet ingredients until smooth.
- Fold the grated carrots into the wet mixture.
- Combine wet and dry mixtures, folding gently until just combined.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until done; cool before slicing.
Notes
Avoid overmixing for a tender loaf. Use very ripe bananas for added moisture. Optional mix-ins can include nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2.5g
- Protein: 4.5g
- Cholesterol: 55mg