Carrot Banana Quick Bread (Gluten-Free)
This gluten-free carrot banana bread combines the best of banana bread and carrot cake in one irresistibly moist loaf. Made with ripe bananas, freshly grated carrots, warm spices, and your favorite mix-ins, it has a tender crumb and plenty of flavor. It’s an easy, satisfying way to use up overripe bananas!
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ⅔ cup natural oil
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs, room temperature
- 1 cup mashed bananas
- 1 cup grated carrots, shredded at the last minute
- ½ cup raisins (optional)
- ½ 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 combined with a rubber spatula. Don't overmix.
- Fold in the raisins and chopped toasted walnuts and mix.
- Transfer the mixture into the prepared pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover the loaf with aluminum foil during the final 10–15 minutes. (Don’t press it down).
- Let the bread cool completely before slicing. The crumb continues to set as it cools.
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.