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Prep time: 10 mins | Cook time: 1 hr | Cooling time: 1 hr | Total time: 2 hrs 10 mins | Yield: 10 SERVINGS

Whip this bread up without a mixer with this easy carrot banana bread. The best carrot banana bread that’s perfect for brunch or any occasion. Super moist, delicious, and healthier!


1/3 c. canola or vegetable oil

1 large egg

1/4 c. cup sour cream (you can use lite, or Greek yogurt may be substituted)

1/2 c. light brown sugar, packed

1/4 c. granulated sugar

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp baking powder

1 c. mashed ripe bananas (about 2 medium/large bananas)

1 c. coarsely grated carrots, laid loosely in a cup and not packed (don’t wring out)

1 c. all-purpose flour, plus additional if necessary

1/4 tsp salt, or to taste

How to make Carrot Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using floured cooking spray, grease a 9 x 5-inch loaf pan. Alternatively, grease the loaf pan, then flour and set aside.

Step 2: Add the large egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract to a large bowl. Mix well until combined.


Step 3: Then, add 1 c flour along with the baking powder, baking soda, and salt. Stir well until just mixed. Make sure not to overmix the batter.

Step 4: To the batter, add the grated carrots and bananas. Then, mix well until you have a thick batter.

Step 5: Into the prepared pan, pour the batter, and lightly smooth the top using a spatula. Place in the preheated oven and bake for about 53 to 63 minutes or until the center of the bread is set and the top is golden. The loaf is done once a toothpick inserted in the middle of the cake comes out clean.

Step 6: Remove from the oven when done and let the bread cool in the pan for approximately 15 minutes. Then, reverting the bread to a wire rack to cool fully before slicing. Enjoy!


At the 45-minute mark, loosely cover the pan with a sheet of foil. This will prevent the top and sides of the bread until overly browned before the loaf cooks. Note that the baking time varies depending on the moisture content of the carrots, bananas, climate, and oven variances.

Store the bread for up to 1 week at room temperature. Just make sure to keep it in an airtight container. Or freeze for up to 6 months.


Amount Per Serving: CALORIES: 204 | TOTAL FAT: 9g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 22mg | SODIUM: 160mg | CARBOHYDRATES: 29g | FIBER: 1g | SUGAR: 17g | PROTEIN: 2g


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