Sweet, moist, and absolutely delicious, this frosted homemade carrot cake banana bread recipe is perfect for a healthy breakfast or dessert!
If you’re looking for a wonderful springtime recipe to serve family or guests, this classic carrot cake banana bread is always a huge crowd pleaser.
The recipe can be low fat, low calorie, oil free, gluten free, dairy free, egg free, and vegan. And it’s super easy to make, using ingredients you already have on hand.
You may also like Healthy Chocolate Chip Cookies
If only carrot cake were always in season.
I’d be so happy posting carrot themed recipes all year round.
But since possibly no one else besides me wants to eat carrot cake in December (or maybe you do too?), I try to pack as much carrot cake as I possibly can into the few weeks between St. Patrick’s Day and Easter.
Because I’ve already posted carrot cake oatmeal, waffles, and Healthy Carrot Cake, this year I decided to turn the flavor into banana bread, one of my other favorite flavors.
I knew the recipe would be good before even tasting it. After all, it’s carrot cake AND banana bread!
Above – watch the carrot cake banana bread recipe video
Carrot cake banana bread ingredients
To make the recipe, you will need flour, cinnamon, shredded carrot, pure vanilla extract, baking powder, baking soda, salt, sweetener and milk of choice, and mashed banana.
While the carrot cake banana bread is completely wonderful on its own, one of my favorite things about carrot cake is the frosting.
For vegan carrot cake banana bread, choose your favorite dairy free milk of choice. The carrot banana loaf is already naturally egg free.
Types of flour that work include spelt flour, oat flour, white all purpose flour, or some all purpose gluten free flours. Feel free to experiment with others, although I do not recommend using coconut flour or almond flour.
You can frost with softened Coconut Butter or about half a cup of the homemade vegan cream cheese frosting recipe from my Vegan Cinnamon Rolls.
I sprinkled crushed walnuts and shredded carrot over the top to decorate.
How to make carrot cake banana bread
Preheat the oven to 350 degrees Fahrenheit, and grease a 9×5 loaf pan or line the bottom of the pan with parchment paper.
In a large mixing bowl, combine all dry ingredients and stir well. You can add half a cup of crushed walnuts or shredded coconut if you wish.
Whisk all remaining ingredients, including the shredded carrot and banana, in a separate bowl. Or you can technically save time and whisk them straight into the dry ingredients to form a batter. Do not overmix.
Smooth the batter into the prepared loaf pan. Place on the oven’s center rack, and bake for forty five minutes or until a toothpick inserted into the center of the carrot banana loaf comes out mostly clean.
Let the bread cool completely before going around the sides with a knife. Invert onto a large serving plate, and frost if desired.
Baking and storage tips
Loosely cover with cloth or paper towels, and store on the counter or in the refrigerator overnight.
The taste and texture of this bread are better the next day, because excess moisture will evaporate, resulting in a fluffier loaf.
After one day, it is best to refrigerate leftovers for three or four days in a covered container. Or slice and freeze for up to three months.
For low carb, try this Keto Carrot Cake
Carrot Cake Banana Bread
Ingredients
- 2 cups white, spelt, or oat flour (or try this Almond Flour Banana Bread)
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- optional 1/8 tsp nutmeg
- 1 1/2 cup mashed overripe banana (for banana free, try this Vegan Carrot Cake)
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup milk of choice or water
- 1/4 cup oil or additional water
- 2 tsp pure vanilla extract
- optional crushed walnuts, coconut, etc.
Instructions
- Preheat oven to 350 F. Grease a 9×5 pan, or line with parchment. Combine dry ingredients in a bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut. Whisk liquid ingredients—including carrot and banana—in separate bowl. Pour wet into dry, and stir to form a batter. Smooth into prepared pan. Bake on the center rack 45 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month. If you want to frost the bread, I included a few links to some frosting recipes above in the post, or you can use about 1/2 cup softened coconut butter, sweetened if desired.View Nutrition Facts
Video
Notes
Healthy Banana Recipes
I made the carrot banana bread yesterday and it’s delicious. It’s all gone in 24 hours. I’ll definitely make it again and it will become one of my regular bakes. Many thanks.
Would subbing buckwheat flour work?
This turned out great! I only had half the amount of needed bananas so I subbed with unsweetened applesauce and added a 1/8 cup carrots. I also only used 1/8 cup oil and used 3/8 cup cashew milk. To top it off, I sprinkled chocolate chips over the top. It is SO moist and very dense, which is a perfect pick me up during a long work day. I’ll definitely be making this again!
I have been on a baking binge lately, this is something I normally don’t do but I had a big batch of bananas become ultra ripe overnight. So, I have been making multiple versions of your banana bread. They are all so easy to make and they taste delectable!
Hi Katie! This looks amazing! I have all the ingredients and am excited to try it ASAP, as soon as my bananas reach the overripe stage.
Just one question: What is the reason to refrigerate it? I have noticed these instructions in many of your recipes. Is it a food safety issue? Asking because I don’t have a refrigerator (only 2-3 hours of electricity/day, so not much point 🙂 ) and live in a tropical climate. Do you think it would be okay to not refrigerate?
I love carrot but Carrot Cake Banana Bread is new for me i try this love you your recipes are different and interesting
This is the perfect muffin recipe that lets me substitute whatever happens to be in my pantry. So far I’ve made them with whole wheat flour and water instead of milk/oil, with coconut and pecans, without carrots (poor planning that day lol) and with homemade oat flour. Each time they come out perfect and delicious. The only thing I’ve regretted is adding 1/8th tsp cloves. It’s much yummier without. For muffins I bake them for about 25 minutes and then turn off the oven for another 10.
Made this yesterday and ate today. Delicious. Moist and sweet enough I’ve decided not to frost. Rare for me. I added the walnuts, used soy for my milk and used coconut oil. Thanks Katie. My carnivore husband loved it too.
Coconut oil is my favorite way to make this too!
This turned out delicious. I did add the oil, and added about 1 cup of carrots as I was trying to finish off the overripe bananas and additional carrots in the house. I also added chopped walnuts into the batter before putting it in the oven. Baked it in an 8×8 pan. First time I’m baking without eggs. Turned out so yummy. Even my teenage daughter who never eats any banana bread or anything with walnuts in it is enjoying this for breakfast for the last 3 days. Thanks for a fantastic recipe.
Forgot to mention. I used white whole wheat flour for the recipe.
I don’t have baking soda ??♀️ Will it matter if I don’t use that or is there a substitute I can use?
Sorry we have never tried with anything else so really can’t say! Be sure to report back if you experiment.
Jason (media relations)