Banana Carrot Cake

This Banana Carrot Cake recipe with caramelised walnuts and pecan kernels. No sooner did I think I had tried all the banana breads and my favourites were decided, than a recipe comes around the corner.

Banana Carrot Cake

Ingredients for Banana Carrot Cake:

For the caramelised nuts:
50g sugar
50ml water
75g mixture of pecan kernels and walnut kernels

For the Carrot Banana Bread dough:
2 carrots (approx. 225g before peeling and grating).
2 very ripe bananas (approx. 350g before peeling)
150g soft butter (not melted)
80g brown sugar
65g white sugar
2 eggs, room temperature
300g wheat flour
1/2 sachet (approx. 9g) baking powder
1 tsp cinnamon
1 pinch of salt
2 tbsp. milk


Caramelised nuts:

Put the sugar and water in a pan and bring to the boil. First the sugar melts, then you just let it simmer until the mixture turns a golden colour. It will take a few minutes, so don’t be surprised. However, the whole thing can suddenly turn brown very quickly from one moment to the next, so be sure to keep an eye on it to make sure nothing burns.

As soon as the mixture turns golden brown, add the nuts. Stir well into the caramel mixture with a wooden spoon. Once everything is coated with caramel, quickly transfer the nuts to a baking tray lined with baking paper to cool. It is best to separate the nuts a little from each other.

After cooling, roughly chop or halve the caramelised walnut kernels and pecan kernels.

Carrot Banana Cake:

Grease a 25cm long loaf tin (please take a quick measurement if you are not sure) and line it with a little flour or line it with baking paper. The latter has the advantage that it is easier to grab the Carrot Banana Cake by the sides of the paper and lift it out after baking.

Preheat the oven to 350°F.

Peel the carrots and grate very finely, then peel the very ripe bananas and mash well with a fork (please do not mash with a hand blender, otherwise the whole thing could become too liquid).

Mix the softened butter and both sugars in a mixing bowl with the whisks of a hand mixer (or food processor) until creamy.

Add the eggs one at a time and only add the next one when the previous one has disappeared well into the batter.

Add the grated carrots and mashed bananas as well and mix in very briefly.

Mix the flour, baking powder, cinnamon and salt together briefly, then add to the dough together with the milk. Work into a homogeneous dough.

Fold in the caramelised Seeberger nuts.

Gently pour the dough into the prepared tin, smoothing it out a little if necessary.

Bake the Carrot Banana Bread in the lower third of the oven for approx. 55-60 minutes (use a test rod to check if it is done). Leave to cool at room temperature and remove from the tin.

Bon appetite!


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Banana Carrot Cake
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