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Carrot Pineapple Banana Bread

A delightful blend of carrots, pineapple, and bananas, this loaf offers a moist texture and rich flavors combined with walnuts and warming spices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/4 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 ounces pineapple Greek yogurt
  • 1 cup mashed ripe bananas (1 large or 2 small)
  • 1/2 cup grated carrots (loosely packed)
  • 1/3 cup crushed pineapple (with some juice)
  • 1/3 cup raisins (diced if large)
Dry Ingredients
  • 3.4 ounces instant vanilla pudding mix (optional)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (to taste)
  • 1/3 cup diced walnuts (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Spray a 9-by-5-inch loaf pan with cooking spray or grease and flour it to ensure easy release.
  2. In a large microwave-safe bowl, melt the butter for about 1 minute. Allow it to cool slightly after melting to prevent scrambling the eggs when mixed.
  3. Stir in the granulated sugar, brown sugar, eggs, and vanilla until well combined. The mixture should be smooth and glossy.
  4. Add the yogurt, mashed bananas, grated carrots, crushed pineapple, raisins, and walnuts. Gently mix until just combined, avoiding overmixing to maintain texture.
  5. Fold in the instant pudding mix, cinnamon, flour, baking soda, and salt until you no longer see streaks of dry flour; be cautious not to overwork the batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake for about 65 minutes, or until a toothpick inserted in the center comes out clean; tent with foil if browning too quickly.
  2. Allow the loaf to cool in the pan for at least 30 minutes before removing it to a wire rack to cool completely.

Notes

Serve your Carrot Pineapple Banana Bread warm or toasted, paired best with a dollop of cream cheese or butter. To reheat, avoid microwaving; instead, use an oven at 350°F for about 10-15 minutes.