Carrot Cake Banana Bread
Prep time
Cook time
Total time
What happens when crunchy carrot cake meets moist banana bread? Carrot cake banana bread! Healthy, delicious and super easy to make! Recipe from The Petite Cook
Recipe type: Dessert
Cuisine: American
Serves: 8
Wet ingredients:
  • 2 very ripe bananas
  • 100g demerara sugar
  • 120ml coconut oil
  • 2 medium free-range eggs
  • 50ml fresh whole milk ( I use a2milk)
  • half pod vanilla seeds
Dry ingredients:
  • 240g whole wheat flour
  • 2 tsp baking powder
  • 3 pinches of sea salt
  • 1 pinch grated nutmeg
  • 1 tsp ground cinnamon
  • -
  • 300gr finely chopped carrots
  • 3 tbsp chopped walnuts
  • 3 tbsp chopped almonds
For the frosting:
  • 250gr fresh ricotta, well drained (I use homemade)
  • zest of one orange
  • 80gr demerara sugar
  • 2 tbsp chopped walnuts, to decorate
  • 1 tbsp grated carrot, to decorate
  1. Preheat oven to 180C/360F, and line a 8x4 inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas with a fork, then mix in all the remaining wet ingredients.
  3. In a another bowl mix together the dry ingredients.
  4. Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
  5. Finally add chopped carrots and nuts.Pour the mixture into the prepared loaf pan and bake for about 40-45 minutes.
  6. In the meantime, whisk the ricotta cheese with sugar, until you to get a smooth and rich cream. Add freshly grated orange zest and mix until just combined. Refrigerate until ready to use.
  7. When the cake is ready, remove from the pan and let cool.
  8. Spread the cream on top, and sprinkle with chopped walnuts and grated carrot.
  9. Serve immediately, or store in the fridge until you're ready to serve.
Recipe by The Petite Cook at