Carrot Banana Loaf Cake (Gluten-Free)
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's an easy quick bread and pairs very well with many add-ins, like raisins and walnuts. Perfect for breakfast or afternoon snacks.
Ingredients
- 1 and 1/2 cups 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 them before adding.
Storing: Store the loaf cake covered at room temperature or in the refrigerator for several days. Freeze the bread in an airtight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.