This recipe is like, carrot cake and banana bread got together and had a bread/muffin baby. But that doesn’t really do it justice. These mini breads are soft and full of flavor, and because of the combination of carrot and banana, you really can make these all year long. Just make it special for the spring 🙂

❤️ Why You’ll Love Mini Carrot Cake Banana Bread

Carrot cake banana breads can be enjoyed at any time of the year, any time of the day. Make these for spring and summer because of the carrots + banana or enjoy them for the fall and winter with the warm spices and a cup of hot coffee. You can also eat them as an after-dinner treat or for breakfast in the morning. These are simple, versatile, and so incredibly delicious. You’re going to love them!

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter either sitting on the counter or has been stored in the fridge.

All-purpose flour- Unbleached, organic all-purpose flour. But if you don’t have organic, just make sure that it is unbleached.

Baking soda + powder– These are the leavening agents in the bread and give them it’s soft and fluffy texture.

Honey– This is in addition to brown sugar, but I love the flavor it brings.

Brown Sugar – There is no such thing as carrot cake, or banana bread, without brown sugar. In my opinion.

Carrots – I use a cheese grater to grate my carrots and it works beautifully!

Bananas – Like with every banana bread, the riper the better.

Butter – Melted, or even browned butter for an extra boost of flavor.

👩‍🍳 How to Make Mini Carrot Cake Banana Bread

  • Melt the butter and set aside to cool slightly.
  • In a medium sized mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon and ginger).
  • In a large mixing bowl, mash the bananas. Add in the sugar, honey, eggs, vanilla, melted butter, sugar, and sourdough discard. Whisk well until all the ingredients are incorporated together.
  • Slowly add the dry ingredients in and whisk until just combined. Fold in the grated carrots.
  • In a greased mini loaf pan (with 8 wells) scoop ½ cup of batter at a time into each space until all the batter is evenly distributed.
  • Bake at 375 for 25 minutes.
  • Enjoy with butter or a maple vanilla glaze!

🪄 Tips and Tricks

  • I always recommend letting the batter rest before baking, it relaxes the gluten and results in a fluffier texture. If you have time to let it rest for 10-15 minutes, then definitely give it a try!
  • I use a cheese grater to grate the carrots and it works beautifully. But after you grate the carrots, pat them dry with a towel to get some extra moisture out of them.

🗒 Variations

If you don’t want to add the carrots, you can make these mini classic banana breads without the carrots. Or you can add blueberry’s and make this a really fun spring treat!


🗒 Substitutions

If you don’t have the quarter cup of honey, you can always add extra brown sugar to the batter. You can also substitute the carrots with blueberries to make an extra special spring treat. If you don’t have butter, you can substitute the butter for oil.

  • Honey – Brown Sugar
  • Carrots – Blueberries
  • Melted Butter – Oil


🗒 Best served with

  • Breakfast with a big side of fruit.
  • After dinner treat.
  • Spring brunch.

👝 How to Store Leftovers

The leftover mini carrot cake banana breads can be stored in an airtight container on the counter for 3-4 days, or in the fridge to enjoy throughout the week.

🤔 Common Questions

What if I don’t have the mini banana bread pans?

No problem! These can easily be turned into muffins. Just change the cook time to 350 degrees for 15 – 20 minutes.

5 from 1 vote

Mini Carrot Cake Banana Breads

Print Recipe
These are moist, mini, and delicious carrot cake banana bread loaves that are packed with flavor and use old bananas and sourdough discard.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

  • 2 cup all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ cup sourdough discard
  • ½ cup melted butter
  • ¾ cup brown sugar
  • ¼ cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 2 large, ripe bananas
  • 1 ½ cup grated carrot 2 large carrots

Cinnamon Maple Glaze

  • ½ cup powdered sugar
  • 1 tsp cinnamon
  • 2 tbs maple syrup
  • 1 tbs milk

Instructions

  • Melt the butter and set aside to cool slightly.
  • In a medium sized mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon and ginger.
  • In a large mixing bowl, mash the bananas. Add in the sugar, honey, eggs, vanilla, melted butter, sugar, and sourdough discard. Whisk well until all the ingredients are incorporated together.
  • Slowly add the dry ingredients in and whisk until just combined. Fold in the grated carrots.
  • In a greased mini loaf pan (with 8 wells) scoop ½ cup of batter at a time into each space until all the batter is evenly distributed.
  • Bake at 375 for 25 minutes.
  • Enjoy with butter or a maple vanilla glaze!

Notes

If you don’t have a mini loaf pan, you can easily turn these into carrot cake banana muffins. Adjust the cook time to 350 degrees for 15 – 20 minutes. 

Nutrition

Calories: 302kcal | Carbohydrates: 68g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 531mg | Potassium: 105mg | Fiber: 1g | Sugar: 39g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 2mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana bread, Carrot Cake, Sourdough, Sourdough Discard
Servings: 8
Calories: 302kcal

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