Banana Bread Carrot Cake

Banana Bread – Carrot Cake: Trust me, when these two classics collide in my kitchen, magic happens! It’s like the ultimate flavor fusion of sweetness and wholesome goodness, all baked into one scrumptious treat. So, grab your apron and let’s dive into some baking fun!

Try my Easy Lemon Blueberry Bread recipe.

What you’ll need to make Banana Bread Carrot Cake

Serves: 16

• 4 ripe bananas, mashed
• 2.7 fl oz. (80ml) maple syrup
• 2.7 fl oz. (80ml) coconut oil, melted
• 2 large carrots, grated
• 9.5 oz. (270g) self-raising flour
• 2 tsp. ground cinnamon
• 1.8 oz. (50g) pecans

Now, let’s talk about the stars of the show: bananas, carrots, and a hint of maple syrup sweetness! Ripe bananas bring their natural sweetness and moisture to the party, lending that classic banana bread flavor we all know and love.

Then, we’ve got carrots, adding a pop of color and a boost of nutrition to our cake. Grated finely, they blend seamlessly into the batter, giving each bite a delightful hint of earthy sweetness. And let’s not forget about our dear friend maple syrup!

Not only does it add a lovely depth of flavor, but it also keeps our cake beautifully moist and tender. With these wholesome ingredients working their magic together, our Banana Bread Carrot Cake is bound to be a hit at any gathering!

Try my Quinoa Bread recipe.

What you’ll need to do

Prep time: 10 mins Cook time:40 mins

Alrighty, let’s get this banana bread carrot cake party started! Preheat your oven to 356°F (180°C) and give your loaf tin a little love tap with some grease or baking paper.

Now, grab a big ol’ bowl and toss in those mashed bananas, maple syrup, melted coconut oil, and those freshly grated carrots. Mix it all up until it’s feeling like one big happy family.

Next up, sprinkle in that self-raising flour, a dash of ground cinnamon, and those lovely pecans. Give it another good stir until everything’s cozy and cozy together. Then, pour that glorious batter into your prepped loaf tin.

Pop that baby in the oven and let it bake for about 40-45 minutes, or until a toothpick poked in the middle comes out clean as a whistle.

Once it’s done, take it out and let it chill on a wire rack. Don’t rush it, let it cool down completely in the tin. Then, if you’re feeling fancy, go ahead and top it with your favorite berries or nuts.

Voilà! You’ve just whipped up a scrumptious banana bread carrot cake that’s sure to put a smile on everyone’s face. Enjoy!

Some possible substitution and improvisation ideas for the recipe

Here are some substitution and improvisation ideas for the Banana Bread Carrot Cake recipe:

Try my 3 Ingredient Tahini Bread, recipe.

Egg Replacement: If you’re looking to make this recipe vegan, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes until it thickens).

Flour Options: Instead of self-raising flour, you can use all-purpose flour with baking powder. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Nut-Free Option: If you have a nut allergy or prefer not to use pecans, you can omit them entirely or substitute with another nut like walnuts or almonds. Alternatively, you can add in some shredded coconut for extra texture.

Gluten-Free Variation: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains a leavening agent like baking powder to ensure the cake rises properly.

Oil Alternatives: Instead of coconut oil, you can use melted butter, vegetable oil, or even applesauce for a lower-fat option. Just keep in mind that the flavor and texture may vary slightly depending on the substitution.

Sweetener Options: While maple syrup adds a lovely flavor to the cake, you can also use honey, agave nectar, or brown sugar as alternatives. Adjust the quantity to taste, keeping in mind that some sweeteners are sweeter than others.

Spice Variations: Feel free to play around with the spices! Add a pinch of nutmeg or ginger for extra warmth and depth of flavor, or even a splash of vanilla extract for a hint of sweetness.

These are just a few ideas to customize the recipe to your taste preferences or dietary needs. Don’t be afraid to get creative and make it your own!

Some useful tips for the recipe

Here are some useful tips to ensure your Banana Bread Carrot Cake turns out perfectly:

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots on the peel, as they’re perfect for mashing into the batter.

Grate Carrots Finely: For a smoother texture and even distribution of carrots throughout the cake, grate them finely using the smallest holes on your grater.

Don’t Overmix: Once you’ve added the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to a tougher texture in the finished cake.

Test for Doneness: To ensure your cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter sticking to the toothpick, bake for a few more minutes and test again.

Cool Completely Before Slicing: Allow the cake to cool completely in the tin on a wire rack before slicing. This helps prevent it from crumbling and ensures a clean cut.

Store Properly: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of cake individually wrapped in plastic wrap for longer storage.

Get Creative with Toppings: While the cake is delicious on its own, feel free to get creative with toppings! Add a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts for extra flavor and visual appeal.

By following these tips, you’ll be well on your way to baking the perfect Banana Bread Carrot Cake every time!

Some serving suggestions

Here are some serving suggestions to elevate your Banana Bread Carrot Cake experience:

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Whipped Cream or Cream Cheese Frosting: Serve slices of the cake with a generous dollop of freshly whipped cream or a swipe of tangy cream cheese frosting. The creamy addition complements the moistness of the cake beautifully.

Fresh Berries: Add a burst of freshness by serving each slice with a handful of fresh berries such as strawberries, raspberries, or blueberries. The juicy sweetness of the berries pairs wonderfully with the flavors of the cake.

Toasted Coconut: Sprinkle toasted coconut flakes over each slice for added texture and a hint of tropical flavor. Simply toast shredded coconut in a dry skillet until golden brown before sprinkling it over the cake.

Caramel Sauce: Drizzle warm caramel sauce over individual slices of cake for an indulgent touch. The rich caramel flavor enhances the sweetness of the cake and adds a luxurious finish.

Vanilla Ice Cream: Serve warm slices of cake with a scoop of creamy vanilla ice cream for a delightful dessert experience. The contrast between the warm cake and cold ice cream is simply irresistible.

Chopped Nuts: Garnish each slice with a sprinkle of chopped nuts such as pecans, walnuts, or almonds for added crunch and nuttiness. Toasted nuts will bring out their flavor even more.

Coffee or Tea: Pair slices of Banana Bread Carrot Cake with a cup of freshly brewed coffee or your favorite tea for a cozy and comforting treat. The warm flavors of the cake complement the aromatic beverage perfectly. Try my Vanilla Chai Latte.

These serving suggestions are sure to take your Banana Bread Carrot Cake to the next level and impress your family and friends!

Some storage suggestions

Here are some storage suggestions to help keep your Banana Bread Carrot Cake fresh:

Try my Zucchini Banana Bread recipe.

Room Temperature: If you plan to consume the cake within a day or two, store it at room temperature in an airtight container or wrapped tightly in plastic wrap. This will help maintain its moisture and prevent it from drying out.

Refrigeration: If you need to store the cake for longer or if your kitchen is particularly warm, you can refrigerate it to extend its shelf life. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing any odors from the refrigerator.

Freezing: Banana Bread Carrot Cake freezes exceptionally well, making it perfect for batch baking or long-term storage. To freeze the cake, wrap individual slices or the entire loaf tightly in plastic wrap, then place them in a freezer-safe bag or container. Properly stored, the cake can last in the freezer for up to three months.

Thawing: When ready to enjoy frozen cake, simply transfer it to the refrigerator and let it thaw overnight. Alternatively, you can microwave individual slices for a quick thawing option. Once thawed, the cake will taste just as delicious as the day it was baked.

Avoid Moisture: To prevent the cake from becoming soggy, avoid storing it in the refrigerator or freezer while it’s still warm. Allow it to cool completely to room temperature before wrapping or storing.

By following these storage suggestions, you can ensure that your Banana Bread Carrot Cake stays fresh and delicious for as long as possible, allowing you to enjoy its homemade goodness whenever the craving strikes!

Try my other bread recipes, here.

And there you have it, folks! My Banana Bread Carrot Cake recipe is a true winner in my book, and I hope it becomes a staple in your kitchen too. Whether you’re whipping it up for a cozy weekend brunch or a special dessert to share with loved ones, this cake is sure to bring smiles all around. So, go ahead, slice yourself a generous piece, grab a cuppa, and savor every delightful bite. Happy baking, and even happier eating! 🍌🥕🍰

Banana Bread Carrot Cake

Craving something sweet and wholesome? Look no further! Dive into my Banana Bread Carrot Cake—a delightful mashup of flavors that'll make your taste buds do a happy dance. Perfect for brunch, dessert, or just because! Let's bake up some smiles today!

Cooking Method: Baked Cuisine: American Courses: Breakfast, Dessert, Snack Recipe Keys: Dairy Free M Meal Prep Vegan

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 356  °F Servings: 16 Estimated Cost: $ 8 Calories: 167

Ingredients

Servings

• 4 ripe bananas, mashed

• 2.7 fl oz maple syrup (80ml)

• 2.7 fl oz coconut oil, melted (80ml)

• 2 large carrots, grated

• 9.5 oz self-raising flour (270g)

• 2 tsp ground cinnamon

• 1.8 oz 50 g pecans

Instructions

1. Step 1:

   Preheat the oven to 356°F (180°C). Grease a loaf tin, or line it with baking paper.

2. Step 2:

   In a large bowl, add the mashed bananas, maple syrup, melted coconut oil and grated carrots and stir to combine.

3. Step 3:

   Add the self-raising flour, ground cinnamon and pecans to the bowl. Stir the mixture until well combined, then pour the batter into the prepared loaf tin.

4. Step 4:

   Bake the loaf for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

5. Step 5:

   Remove from the oven and place the tin on a wire rack. Allow the loaf to cool completely in the tin, before topping with favourite berries or nuts.

   

Nutrition Facts

Servings 16

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Amount Per Serving

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 24g8%

Dietary Fiber 4g16%

Protein 2g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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