I love having a quick bread recipe up my sleeve to have on hand for visiting guests, bring as a hostess gift when we travel, or just have as a snack on special weeks. My go-to quick bread in the fall is pumpkin chocolate chip bread, but that doesn’t really work as well in the spring. This carrot cake banana bread is a cross between indulgent carrot cake (one of my favorites) and moist, delicious, familiar banana bread and is perfect for spring or this Easter weekend.
Growing up, my Mimi always made banana bread to have with weekend breakfasts. She brought them to our house when she visited and always had a fresh loaf ready when we arrived at her house. Throughout the morning as we were preparing breakfast, people would snack on the bread, slowly chipping away at it until we would inevitably have to pull out another loaf to actually serve with the meal. Her banana bread is the best, but I’m convinced she is the only one who can make it taste that good.
I wanted to have the familiarity of banana bread that everyone knows, but with a new spring twist. Combining it with carrot cake is the perfect way to achieve that!
This carrot cake banana bread is the best of both worlds. The carrots and bananas provide such great moisture and natural sweetness, making this healthier than the typical banana bread. More excused to eat half of the loaf in one sitting, right? Is that just me?
While it is good any way you slice it, for breakfast, snack, or dessert, my favorite way to have this carrot cake banana bread is to toast a thick piece. It crisps up slightly on the outside while the middle is still soft and warm – the perfect pairing to morning coffee or tea.
Head over to Lexi’s blog to find the recipe for this carrot cake banana bread. If you make this recipe, I’d love to see it! Make sure to tag me on Instagram (@hopehwoodhouse) so I can see your delicious creations!