Carrot Banana Breakfast Loaf

Ingredients

• 190 g (1½ cups)plain flour
• 1 teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• ½ teaspoonsalt
• 1 teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ¼ teaspoonground ginger (optional)
• ¼ teaspoonground cloves (optional)
• 113 g (½ cup)unsalted butter, softened
• 150 g (¾ cup)light brown sugar, packed
• 2 largeeggs, at room temperature
• 1 teaspoonvanilla extract
• 1 cup (about 2–3 medium)very ripe bananas, mashed
• 1 cup (about 2 medium)carrots, finely grated
• ½ cupchopped walnuts or pecans (optional)
• ½ cupraisins or dried cranberries (optional)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease and flour a standard 23 × 13 cm (9 × 5 inch) loaf tin, or line it with baking parchment, leaving an overhang along the two long sides.

2. 2

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg and, if using, ginger and cloves. Set the mixture aside.

3. 3

   Cream butter and sugar

   In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until pale, light and fluffy, about 2–3 minutes.

4. 4

   Add eggs and vanilla

   Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then beat in the vanilla extract.

5. 5

   Add banana and carrot

   Add the mashed bananas and finely grated carrots to the butter mixture. Mix on low speed or fold gently until just combined; a slightly lumpy or curdled appearance is normal.

6. 6

   Combine the mixtures

   Gradually add the dry ingredients to the wet mixture. Mix on the lowest speed or fold with a spatula only until no dry streaks of flour remain.

7. 7

   Fold in additions

   If using, gently fold in the chopped walnuts or pecans and the raisins or dried cranberries, distributing them through the batter without overmixing.

8. 8

   Fill the tin

   Transfer the batter to the prepared loaf tin and gently smooth the top with a spatula.

9. 9

   Bake the loaf

   Bake on the centre shelf for 50–65 minutes, until a skewer inserted into the centre comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover the tin with foil for the final 15–20 minutes.

10. 10

    Cool in the tin

    Set the tin on a wire rack and leave the loaf to cool in it for at least 15–20 minutes.

11. 11

    Cool before slicing

    Lift the loaf out using the parchment overhang, or turn it out onto the rack, and remove the parchment if used. Leave it to cool completely for about 1–2 hours before slicing.

What is carrot banana breakfast loaf?

It is a quick bread: a sweet loaf leavened with raising agents rather than yeast, bringing together the flavours of banana bread and spiced carrot cake. Both ingredients add moisture and sweetness, while cinnamon and nutmeg give the loaf a warming flavour.

This version uses the creaming method for its butter and sugar, then adds mashed banana and grated carrot before the flour. That combination makes a tender breakfast loaf, with optional nuts or dried fruit for extra bites of crunch or chew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat; eggs and nuts add some protein and fat. Serve a slice with yoghurt or fresh fruit to make the plate more substantial.

Choose ripe bananas

Bananas: use very ripe fruit with plenty of brown spots, as it mashes easily and brings more sweetness and flavour. Mash it thoroughly so the fruit is distributed through the batter.

Carrots: grate them finely, using the small holes of a box grater. Fine shreds blend into the loaf more evenly than thick pieces.

Build the batter gently

Creaming: beat the softened butter and sugar for the full 2–3 minutes, until the mixture looks pale and fluffy. This is the stage where air is incorporated into the batter.

Mixing: once the flour goes in, stop as soon as the dry streaks disappear. Too much mixing can make a quick bread tough or dense.

Check for doneness

Centre: test the loaf with a wooden skewer or toothpick after 50 minutes. It is ready when the skewer comes out clean or with a few moist crumbs, rather than wet batter.

Top: the loaf may brown before its centre has finished baking. If that happens, loosely tent it with foil for the final 15–20 minutes.

Let it cool fully

In the tin: give the loaf at least 15–20 minutes to set on a wire rack before removing it. The brief rest helps it hold together when lifted out.

Before slicing: allow about 1–2 hours for the loaf to cool completely. Cutting it while warm can leave the crumb gummy and more likely to crumble.

Add-ins and serving

Nuts: walnuts or pecans add crunch; toasting them first is an optional way to bring out their flavour. Fold them in gently so they are spread through the batter.

Dried fruit: raisins or dried cranberries add chewy, sweet pockets. Serve a slice on its own or alongside yoghurt or fresh fruit for a simple breakfast.

Recipe notes & tips

• Bring the eggs to room temperature so they mix more smoothly into the creamed butter.
• Scrape down the sides and bottom of the bowl after adding the eggs for an even mixture.
• Use the small holes of a box grater for finely textured carrot shreds.
• Fold in the flour and any optional additions gently to avoid overworking the batter.
• Start checking the loaf at 50 minutes, as banana and carrot moisture can affect baking time.
• Use a parchment overhang to lift the cooled loaf out of the tin more easily.

Variations

• Wholemeal flour: Replace half the plain flour with wholemeal flour for a more robust loaf.
• Coconut oil: Use an equal amount of melted coconut oil instead of the butter.
• Neutral oil: Replace the butter with an equal amount of neutral vegetable oil.
• Extra spice: Include the optional ginger and cloves for a deeper spiced flavour.
• Nut choice: Use walnuts or pecans, and toast them beforehand if desired.
• Dried fruit: Choose raisins or dried cranberries for little chewy, sweet pockets.

Common mistakes to avoid

• Using underripe bananas: They are less sweet and harder to mash; choose bananas with plenty of brown spots.
• Grating the carrot coarsely: Large shreds can disrupt the crumb; use the small holes of a box grater.
• Overmixing after adding flour: This can make the loaf tough; stop as soon as no dry streaks remain.
• Skipping the tin preparation: The loaf can stick; grease and flour the tin or line it with parchment.
• Slicing while warm: The crumb may turn gummy or crumble; let the loaf cool completely first.
• Assuming the top browning means it is done: Check the centre with a skewer and tent with foil if needed.

How to store

Once completely cool, store the loaf in an airtight container at room temperature or in the fridge. Rewarm slices gently before serving, or let them come to room temperature.

Frequently asked questions