This carrot cake banana bread is the best of both worlds! Super moist, filled with warm spices, sweet bananas, and shredded carrots. Perfect for breakfast or a cozy snack anytime!

Looking for a fun twist on classic banana bread? This carrot cake banana bread is the perfect blend of two favorites!

It's moist, packed with flavor, and just the right amount of sweetness.

Imagine the soft, banana-rich texture of banana bread combined with the warm spices and tender shredded carrots of carrot cake.

This carrot cake banana bread recipe is easy to make, great for breakfast or a snack, and sure to be a hit with your family!

Ingredients

This simple carrot cake bana bread recipe calls for just 8 basic everyday ingredients:

• Banana: Use overripe ones with brown or black spots on the peel. The riper the banana, the sweeter and more flavorful your bread will be.
• Carrots: For carrot cake banana bread, you'll want to use fresh, finely grated carrots.
• Spices: The key spices are cinnamon, nutmeg, and ginger. These warm spices give the cake its signature cozy flavor.
• Sugar: I use demerara sugar, which has a lovely nutty note, but raw cane sugar, brown sugar or regular white sugar will work well.
• Coconut oil: Instead of butter, I like to use olive oil or coconut oil, but you can also use melted butter.
• Milk: I like to use dairy-free milk such as oat milk or soy milk, regular milk would well too.
• Egg: You'll need a medium sized egg.
• Flour: I use whole grain flour, but all purpose flour will work well too. If you use all purpose flour, reduce the milk amount by 1 tablespoon.

This Carrot Cake Banana Bread tastes deliciously moist, and I absolutely love it plain for breakfast.

But for the ultimate treat, I recommend adding this orange mascarpone frosting.

This mascarpone cream is so delicious that I also use it to top my classic carrot cake and even this Italian almond cake. It kind of makes any kind of cake extra special!

I used my homemade mascarpone recipe, but you can totally use store-bought ricotta if you like.

Storage tips

Make sure it is fully cooled before storing it.

You can place it in an airtight container, or a ziplock plastic bag, or wrap it tightly with plastic wrap.

I recommend placing a sheet of kitchen paper beneath the bread to absorb the moisture in excess.

You can store it at room temperature for a couple of days, in the fridge for up to 4-6 days, or in the freezer for up to 1 month. 

The easiest way to store banana bread in the freezer is to cut it into slices. Make sure to leave it without frosting.

Arrange them on a baking tray and freeze for 30 minutes, then transfer the slices into a large ziplock bag and place them in the freezer.

Whenever you're in the mood for a healthy treat, simply take a slice or two of this carrot cake banana bread out of the freezer, and place it in the toaster for a couple of minutes.

More dessert recipes to try

If you loved this carrot cake banana bread recipe, try other fan-favorite desserts like apple cake, pear cake, limoncello cake, or the famous hangover cake!

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Recipe

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5 from 3 votes

Carrot Cake Banana Bread

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This carrot cake banana bread is super moist, filled with warm spices, sweet bananas, and shredded carrots. Perfect for breakfast or a cozy snack anytime!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Serving: 12

Calories: 219kcal

Author: Andrea Soranidis

Ingredients

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Wet ingredients:

• 2 very ripe bananas
• 100 g demerara sugar
• 80 ml coconut oil
• 1 medium free-range egg
• 50 ml fresh whole milk
• 1 teaspoon vanilla extract

Dry ingredients:

• 240 g whole grain flour
• 2 teaspoon baking powder
• 3 pinches sea salt
• 1 pinch grated nutmeg
• 1 teaspoon ground cinnamon
• 300 g carrots, finely grated
• 3 tablespoon chopped walnuts

MetricUS Customary

Instructions

• Preheat oven to 180°C/360°F, and line a 8x4 inch loaf pan with parchment paper.
• In a large bowl, mash the bananas with a fork, then mix in all the remaining wet ingredients.
• In a another bowl mix together the dry ingredients.
• Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
• Finally add chopped carrots and nuts. Pour the mixture into the prepared loaf pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Once the carrot cake banana bread is ready, remove the pan from the oven and allow to cool. Then remove the bread from the pan and arrange on a cooling rack, cool completely then serve.

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Nutrition

Calories: 219kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 196mg | Potassium: 251mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4217IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.