One-Bowl Banana Carrot Cake Loaf

A spiced, tender snack cake that uses up those spotty bananas on your counter and a couple of carrots hiding in the crisper. It comes together in one bowl, no mixer needed, and fills the kitchen with warm cinnamon and ginger while it bakes.

What Makes This Banana Carrot Cake So Good

You get the cozy, familiar sweetness of banana bread with the moist crumb and gentle spice of carrot cake, no frosting required. Because the bananas bring so much natural moisture and the brown sugar adds a soft chew, the loaf stays fresh and tender for days.

I like that the carrots do not steal the show. They add tiny flecks of color and a subtle earthy note, but the first thing you taste is warm banana and brown sugar, followed by a light crackle of cinnamon. It is the sort of cake that works as an afternoon snack, a lunchbox treat, or a quick breakfast with coffee.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: spooned and leveled, not scooped.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg: or ground nutmeg.
• 2 large eggs: at room temperature, they blend in more smoothly.
• 2/3 cup (130 g) packed light brown sugar: dark brown sugar works too, for a deeper molasses note.
• 1/2 cup (120 ml) neutral oil: vegetable, canola, or avocado oil.
• 1 teaspoon vanilla extract
• 2 medium very ripe bananas, mashed: you want about 1 cup of speckled, soft banana.
• 1 1/2 cups (150 g) finely grated carrot: from about 2 medium carrots, no need to pat dry unless they are dripping wet.
• 1/2 cup (60 g) chopped walnuts or pecans: optional, toast them first for extra flavor.

Variations / Substitutions

• Make it gluten-free: swap the flour for a 1-to-1 gluten-free baking blend that contains xanthan gum. The loaf will be a touch more delicate but still moist.
• Skip the nuts: leave them out, or replace with an equal amount of raisins or unsweetened shredded coconut.
• Add a little zip: fold in 1 teaspoon of orange zest or 1/2 teaspoon of cardamom with the dry ingredients.
• Dairy-free cream cheese frosting: top cooled slices with a smear of plant based cream cheese whipped with a little maple syrup and vanilla.
• Turn it into a layer cake: double the recipe, bake in two 8-inch round pans for about 25 minutes, and frost with classic cream cheese frosting. The texture holds up well.

Carrot Cake Energy Balls make a great appetizer to go with this cake.

How to Make Banana Carrot Cake Loaf

Step 1: Whisk the Wet Ingredients

Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with a parchment sling so the baked cake lifts out easily. In a large mixing bowl, crack in the 2 large eggs, add the 2/3 cup brown sugar, 1/2 cup oil, and 1 teaspoon vanilla, and whisk vigorously until the mixture is smooth and no oily streaks remain. Then whisk in the mashed bananas until everything looks loose and slightly bubbly on top.

The wet base should be pale and fragrant, with a thin film of foam across the surface from the whisking. That foam is a good sign you have beaten in enough air to help the loaf rise.

Step 2: Fold in the Flour Mixture

Sprinkle the 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg over the wet mixture. Use a flexible spatula to fold the dry ingredients in, scraping the bottom of the bowl and turning the batter over itself until you just stop seeing white streaks. A few small lumps are okay.

The batter will turn thick and heavy, with dark flecks of spice running through it. Stop folding the moment it comes together, because overworking it now can make the crumb tough.

Step 3: Stir in the Carrots and Walnuts

Toss the 1 1/2 cups grated carrot and the 1/2 cup walnuts (if using) right into the bowl. Fold them in with the same spatula, going around the bowl in long, gentle strokes until the orange shreds and nuts are spread evenly. The batter will feel dense and speckled, and you will see tiny orange bits pressed against the side of the bowl.

Do not be tempted to mix much longer than this, just until the carrots disappear into the batter. The moisture from the carrots will release as the cake bakes, so keeping the folding light here helps avoid a gummy bottom.

Step 4: Bake the Loaf

Scrape every bit of batter into the prepared pan and smooth the top with the spatula. Slide the pan into the preheated oven and bake for 50 to 60 minutes. The top will dome, crack slightly in the middle, and turn a deep golden brown. At about the 50 minute mark, poke the center with a toothpick; if it comes out with only a few moist crumbs clinging to it, the cake is done.

If the top is browning too fast but the middle still looks wet, tent a piece of foil loosely over the pan for the last 10 to 15 minutes. You want the crust to stay tender, not hard and dark.

Step 5: Cool and Slice the Cake

Set the pan on a wire rack and let the loaf rest there for 10 minutes. Then grab the ends of the parchment and lift the whole cake out onto the rack to cool completely, about an hour. Once it is no longer warm to the touch, slice it into thick slabs with a serrated knife.

The crumb will be dense and damp, holding together without crumbling, and each slice shows little orange threads and nutty pockets. Serve as is, with a light dusting of powdered sugar, or spread a little cream cheese frosting on top.

Tips for a Tender, Evenly Baked Loaf

• Use bananas with plenty of brown spots: green tipped bananas will not mash smooth and will taste flat. The sweeter and mushier they are, the better the flavor and texture.
• Grate the carrots on the fine holes of a box grater: large shreds leave crunchy pockets that do not fully soften in the batter. If you only have a coarse grater, give the shreds a quick chop before folding them in.
• Do not skip the resting time in the pan: pulling the cake out too soon while it is still hot can cause the loaf to break or sink in the middle. Those 10 minutes let the crumb set.
• Check your oven with an independent thermometer: if your loaf always takes way longer or burns early, the dial might be off by 20 degrees or more.

Bake times by pan:

Storing Leftover Banana Carrot Cake

• Refrigerate: wrap the cooled loaf tightly in plastic wrap or keep slices in an airtight container. It stays moist in the fridge for up to 5 days. The flavor deepens overnight, so day old slices are especially good.
• Freeze: wrap individual slices in plastic and foil, then freeze them for up to 3 months. Thaw on the counter for an hour or pop a frozen slice straight into a toaster oven until warmed through.
• Reheating: a 20 second zap in the microwave or a few minutes in a toaster oven brings back that just baked softness without drying it out.

Frequently Asked Questions

Can I make this cake with whole wheat flour?

Yes, swap up to half of the all purpose flour with whole wheat flour (3/4 cup whole wheat plus 3/4 cup all purpose). The crumb will be a little denser and nuttier, but still tender.

Why did the center of my loaf sink?

This usually happens when the cake is underbaked. Make sure the toothpick comes out with only a few crumbs, not wet batter. Opening the oven door too early can also cause a collapse.

Can I reduce the sugar further?

You can drop the brown sugar to 1/2 cup and the loaf will still hold together, but the crust will be less caramelized and the flavor a bit flatter. The bananas do a lot of the sweetening already.

What if my bananas are not ripe enough?

Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes until the skins turn black. Let them cool, then scoop out the softened fruit. They will be sweet and soft enough to use.

Can I use this batter for a sheet cake?

Yes, spread it into a greased 9 x 13 inch pan and bake at 350°F for about 25 to 30 minutes. Keep an eye on the center and test with a toothpick at the 25 minute mark.

Banana Carrot Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 305

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 2 large eggs, at room temperature
• 2/3 cup (130 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil
• 1 teaspoon vanilla extract
• 2 medium very ripe bananas, mashed (about 1 cup)
• 1 1/2 cups (150 g) finely grated carrot
• 1/2 cup (60 g) chopped walnuts or pecans (optional)

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. In a large bowl, whisk eggs, brown sugar, oil, and vanilla until smooth, then whisk in mashed bananas.
3. Sprinkle flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg over the wet mixture. Fold with a spatula just until no dry streaks remain.
4. Fold in grated carrot and walnuts until evenly distributed.
5. Scrape batter into pan, smooth the top, and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool in the pan on a wire rack for 10 minutes, then lift out and cool completely before slicing.

Notes

If your carrots are very wet after grating, set them on a clean towel and pat once to remove any weeping liquid before folding them in, this keeps the batter from thinning out too much.