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Carrot Cake Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 110 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 - 14 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Banana Bread is a moist, flavorful twist on traditional banana bread, combining shredded carrots, ripe bananas, and warm spices for a deliciously wholesome treat. Perfect for breakfast, snacks, or dessert, this recipe is naturally sweetened with maple syrup or honey and can be customized with your choice of flour and optional mix-ins like walnuts or coconut. It’s easy to make, bakes in under an hour, and tastes even better after resting overnight.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups white, spelt, or oat flour (or almond flour for a variation)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • Optional: 1/8 tsp nutmeg

Wet Ingredients

  • 1 1/2 cups mashed overripe banana
  • 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 Mix-Ins

  • 1/2 cup crushed walnuts
  • Handful of shredded coconut

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. If you’re adding walnuts or shredded coconut, mix them in now.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrot, maple syrup (or honey/agave), milk (or water), oil (or extra water), and vanilla extract until well combined.
  4. Combine Batter: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined to form a batter; avoid overmixing to keep the bread tender.
  5. Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula or spoon for even baking.
  6. Bake: Place the pan in the center rack of the oven. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  7. Cool and Rest: Allow the bread to cool completely in the pan on a wire rack. For best flavor and texture, cover and refrigerate overnight before slicing.
  8. Serving and Storage: Slice and enjoy. Leftovers can be stored in the refrigerator for up to 3 days or sliced and frozen in an airtight container for up to 1 month.
  9. Optional Frosting: For a sweet finish, frost with your choice of frosting, such as softened coconut butter mixed with sweetener, or one of the suggested frosting recipes linked in the original post.

Notes

  • For banana-free version, try the Vegan Carrot Cake alternative.
  • Resting the bread refrigerated overnight improves the texture and sweetness.
  • You can customize the flour choice based on dietary preferences (spelt, oat, or almond flour).
  • Adding crushed walnuts or shredded coconut gives an extra crunch and flavor.
  • Leftover bread freezes well; slice before freezing for convenience.
  • Adjust sweetness to taste by varying the amount or type of sweetener used.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of loaf)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 220mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://jessicasrecipes.com/carrot-cake-banana-bread-recipe/