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Banana Bread Carrot Cake: The Ultimate Hybrid Dessert Recipe

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A moist loaf with banana bread and spiced carrot cake, topped with tangy cream cheese frosting.

Ingredients

Scale
  • 3 very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup grated carrots, packed
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 1/4 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or cream (to adjust consistency)

Instructions

  1. Preheat and Prep (Banana Bread): Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Cream Butter and Sugars (Banana Bread): In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Add Eggs and Vanilla (Banana Bread): Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mash the Bananas (Banana Bread): In a separate bowl, mash the ripe bananas until mostly smooth.
  5. Combine Wet and Dry Ingredients (Banana Bread): In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Alternate Wet and Dry (Banana Bread): Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined.
  7. Combine Wet Ingredients (Carrot Cake): In a medium bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined.
  8. Add Egg (Carrot Cake): Beat in the egg until fully incorporated.
  9. Combine Dry Ingredients (Carrot Cake): In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
  10. Combine Wet and Dry (Carrot Cake): Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  11. Fold in Carrots and Nuts (Carrot Cake): Gently fold in the grated carrots and chopped walnuts or pecans (if using).
  12. Layer the Batters: Pour about half of the banana bread batter into the prepared loaf pan.
  13. Add Carrot Cake Swirl: Spoon dollops of the carrot cake batter over the banana bread batter.
  14. Repeat Layers: Pour the remaining banana bread batter over the carrot cake batter, then dollop the remaining carrot cake batter on top.
  15. Swirl: Use a knife or skewer to gently swirl the carrot cake batter into the banana bread batter.
  16. Bake: Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  17. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  18. Cream Cheese and Butter (Frosting): In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  19. Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  20. Add Vanilla (Frosting): Stir in the vanilla extract.
  21. Adjust Consistency (Frosting): Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  22. Frost the Bread: Once the banana bread carrot cake is completely cool, frost the top with the cream cheese frosting.
  23. Garnish (Optional): If desired, garnish with chopped walnuts or pecans, a sprinkle of cinnamon, or a few carrot shavings.
  24. Slice and Serve: Slice and serve!

Notes

  • Use ripe bananas for the best flavor.
  • Don’t overmix the batter to avoid a tough bread.
  • Check for doneness with a wooden skewer.
  • Cool the bread completely before frosting.
  • Adjust sweetness to your preference.
  • Feel free to add other ingredients like chocolate chips or raisins.
  • Store frosted bread in the refrigerator for up to 3 days.
  • Freeze unfrosted bread for up to 2 months.
  • Spice it up with cloves or allspice.
  • Add nuts for extra texture.
  • Try a chocolate chip version.
  • Consider a cream cheese swirl instead of carrot cake.
  • Make it vegan with flax eggs and vegan butter/cream cheese.
  • If the bread is too dry, add sour cream or yogurt.
  • If the bread is too dense, ensure fresh baking soda and avoid overmixing.
  • If the bread sinks, avoid overmixing.

Find it online: https://anasrecipes.com/banana-bread-carrot-cake/