Carrot banana bread is a moist and flavorful quick bread combining ripe bananas and shredded carrots, perfect for breakfast or a healthy snack.

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together mashed bananas, eggs, oil, brown sugar, granulated sugar, and vanilla.
Stir in shredded carrots.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in nuts if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Use very ripe bananas for the best flavor and sweetness.
You can substitute whole wheat flour for half of the all-purpose flour for a healthier version.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.