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carrot cake banana bread

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Carrot Cake Banana Bread

If only carrot cake were always in season. I'd be so happy posting carrot cake-themed recipes all year round. But since possibly no one else besides me wants to eat carrot cake in December, I try to pack as much carrot cake as I can into the few weeks between St. Patrick's Day and Easter. This is one of my other favorite recipes. I knew the carrot cake banana bread was going to be good before even trying it; there was no possible way it couldn't be good – it was carrot cake AND banana bread!

Ingredients :
  • 2 tsp. Pure vanilla extract
  • 2 tbsp. Oil
  • 1/4 cup Milk of choice
  • 1/2 cup Pure maple syrup, honey, or agave
  • 1/2 cup Finely shredded carrot
  • 1 1/2 cups Mashed, overripe banana
  • 1/8 tsp. Nutmeg
  • 3/4 tsp. Salt
  • 3/4 tsp. Baking powder
  • 1 tsp. Cinnamon
  • 1 tsp. Baking soda
Directions :
  1. Preheat oven to 350℉. Grease a 9×5 pan, or line with parchment. Combine dry ingredients in a bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut.
  2. Whisk liquid ingredients—including carrot and banana—in a separate bowl. Pour wet into dry, and stir to form a batter. Smooth into prepared pan. Bake on the center rack 37 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean.
  3. Let cool. Cover and refrigerate overnight. Taste and texture are much better the second days (and even better the third day as it gets sweeter).

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