Prepare Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, ¾ cup of sugar, 1 tsp of baking powder, 1 tsp of baking soda, 1 pinch of salt, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and ½ tsp of ground ginger (if using). Whisk together until everything is evenly distributed.
Prepare Wet Ingredients: In another bowl, whisk together 1 cup of mashed ripe bananas, 2 eggs, ½ cup of vegetable oil (or melted butter), and 1 tbsp of vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
Fold in the Carrots and Walnuts: Gently fold in 1 cup of grated carrots and ¾ cup of chopped walnuts (and raisins and coconut flakes, if using). This will add texture and flavor to the bread.
Pour and Bake: Pour the thick batter into a greased loaf pan, spreading it evenly. Bake at 180°C (350°F) for 50–60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Cool and Slice: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the bread set properly before slicing. Serve once it’s fully cooled for the best texture!
