J Dub's Carrot Cake Banana Bread

1 loaf
55 min

My Carrot Cake Banana Bread is a fabulous update on traditional banana bread.

This delicious bread is full of ripe bananas, shredded carrots, and toasted walnuts chunks.

If you are not a fan of walnuts, pecans work just as well. Just make sure you toast the nuts. That one little step makes all the difference in baked desserts that call for nuts.

My homemade bread is also the perfect recipe to bake in spring - especially around Easter - and your house will smell like heaven.

This bread is unbelievably moist, and it is wonderful at breakfast or even dessert. It's also a great treat to pack in the kids' school lunches.

My husband, David, eats this bread as fast as I pull it out of the oven. And if the kids are home, I can forget getting a slice. Unless I hide it.

In fact, during spring and summer, I usually throw a loaf in the oven while I am baking other recipes because I always have a few over ripe bananas just waiting to be used.

David loves a slice in the morning before work, and then he has a slice in the evening with a large glass of milk.

But, Big D is not a big fan of icing. He wants the bread completely naked, except when I top the icing with toasted walnuts. Then, he thinks it is amazing.

If you want a little more sweetness, top this bread with my homemade vanilla cream cheese icing. It adds just the right amount of extra yumminess.

I have also included directions to make the icing in the recipe below.

I hope you try this unbelievably moist carrot cake banana bread soon.

If you want to bake up smaller loaves or use this recipe for muffins, you can absolutely do that. Just adjust your baking time accordlingly.

Do you prefer your desserts iced or naked? Drop me a comment and let me know!

J Dub's Carrot Cake Banana Bread
Recipe details
  • 1  loaf
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients for Bread
  • 1/2 c (113 grams) butter, softened
  • 1/2 c (99 grams) sugar
  • 1/2 c (106 grams) brown sugar
  • 2 1/2 cups (300 grams) flour
  • 1 t (6 grams) baking soda
  • 3 medium ripe bananas, mashed
  • 3 eggs, lightly beaten
  • 1 cup (99 grams) shredded carrots
  • 1 c (113 grams) toasted walnuts (or pecans)
  • 1 T (14 grams) vanilla
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t ginger
Ingredients for Icing
  • 1/2 cup (99 grams) butter, softened
  • 1 8 ounce package cream cheese, softened
  • 3/4 c ( 90 grams) powder sugar
  • 1 T (14 grams) vanilla
Directions for Baking Bread
Preheat oven to 350 degrees Fahrenheit.
Grease one loaf pan.
In the bowl of a stand mixer, cream sugars and butter together until light and fluffy.
Add in the eggs and mix again.
In a separate bowl, whisk together flour and baking soda.
Add the flour mixture to the sugar mixture and mix just until incorporated.
Add in mashed bananas and mix.
Next add the carrots and mix again.
Finish up with the remaining spices (cinnamon, nutmeg, ginger), vanilla, and walnuts.
Mix again.
Pour the mixture in the greased loaf pan and spread evenly.
Bake in the oven for approximately 45-48 minutes, but check often to make sure the cake is not over done. You want the center to be slightly underdone when you remove it from the oven.
Remove it from oven and allow to cool completely in loaf pan. This will ensure it finishes baking in the middle without drying out the edges.
Once cooled, flip the loaf out onto cooling rack.
Directions for Icing
While cake is baking, using a stand mixer, mix butter and cream cheese together.
Add in powder sugar and mix again.
Add the vanilla and mix one more time.
Spread on completely cooled cake.
Top the icing with additional toasted walnuts if desired.
  • Cake is best kept refrigerated for up to 3 days.
  • To toast nuts, place on a cookie sheet in 300 degree Fahrenheit oven for 12 -15 minutes. Remove and allow to cool.
Jennifer Williams
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