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Carrot banana bread with raisinis and a slice of it on a white plate.

Carrot Banana Loaf Cake (Gluten-Free)

Josefina Almond Yes
This gluten-free carrot banana bread is super moist with a tender crumb and rich flavor. A perfect mix of banana bread and carrot cake in one easy homemade loaf. It pairs very well with many add-ins like raisins and walnuts.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Course Cakes
Cuisine International
Servings 8

Ingredients
  

  • 1 and 1/2 cup gluten-free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2/3 cup natural oil
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs, room temperature
  • 1 cup mashed bananas
  • 1 cup grated carrots, shredded at the last minute
  • 1/2 cup raisins (optional)
  • 1/2 cup walnuts (optional), chopped and toasted

Instructions
 

  • Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
  • Whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.
  • In a large bowl, beat the sugar and oil. Add the eggs one by one, beating well after each addition. Add the shredded carrots and mashed bananas and mix.
  • Add the dry ingredients to the carrot mixture and mix until well incorporated with a rubber spatula.
  • Add the raisins and chopped toasted walnuts, if desired, and mix.
  • Pour the mixture into the prepared pan.
  • Bake for about 50 minutes. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
  • Let cool before removing.

Notes

Carrots: Grate them at the last minute so they don’t release much liquid. If they release liquid when you’re about to add them, squeeze it before adding.
Storing: store the loaf cake covered at room temperature or in the refrigerator for several days. Freeze the bread in an air-tight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.
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