This carrot cake banana bread is soft, moist, and full of flavor. You get the sweet taste of banana and the warm spice of carrot cake in one easy recipe. It’s great for breakfast, dessert, or a quick snack anytime. You can make it with simple ingredients you already have in your kitchen.
Why We Love This Carrot Cake Banana Bread Recipe
There’s something magical about combining two familiar flavors into one harmonious bake. You love carrot cake for its spiced undertones and soft crumb. Banana bread, on the other hand, brings unbeatable moisture and natural sweetness. Put them together and what do you get? A beautifully moist, slightly spiced, wholesome loaf that checks all the right boxes.
What makes this recipe stand out is its versatility. You can enjoy it plain, warmed up with a spread of nut butter, or even topped with a dollop of yogurt or frosting. You get the satisfaction of dessert with the nourishment of breakfast. It’s subtly sweet without being overpowering, and the carrots add just enough texture without turning the bread into a veggie loaf. Plus, the option to use maple syrup, oat flour, or coconut adds flexibility for different diets.
You’ll also appreciate how easily you can adapt it. Whether you’re dairy-free, egg-free, or just cutting back on refined sugar, this recipe can adjust to your needs. Best of all, it’s a one-bowl kind of bake—no mixers or fancy tools needed.
Ingredients for Carrot Cake Banana Bread
Creating the perfect Carrot Cake Banana Bread begins with choosing ingredients that bring both flavor and moisture. You likely have most of these in your kitchen already. This loaf is forgiving and can be adjusted to suit your dietary preferences.
- 2 cups white, spelt, or oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- Optional: 1/8 teaspoon nutmeg
- 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 teaspoons pure vanilla extract
- Optional: 1/2 cup crushed walnuts, shredded coconut, or both
How to Make Carrot Cake Banana Bread Directions
You don’t need to be a professional baker to get this loaf just right. Follow these straightforward steps and you’ll have a golden, fragrant bread cooling on your countertop in no time.
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly from the start. Grease a 9×5-inch loaf pan or line it with parchment paper. This makes removing the bread much easier after baking.
In a large mixing bowl, combine all the dry ingredients: your chosen flour, baking soda, baking powder, cinnamon, salt, and nutmeg if using. Stir them together until well blended. If you want to add crushed walnuts or shredded coconut, toss them in now so they get coated in the flour mixture and stay evenly distributed.
In a separate bowl, mash the overripe bananas until mostly smooth. You can use a fork or a potato masher—whatever you have on hand. Add the shredded carrots, maple syrup (or sweetener of choice), vanilla extract, oil (or extra water), and milk (or water). Whisk everything together until it’s a smooth mixture.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon. You’re looking for a thick but pourable batter. Don’t overmix—stop as soon as everything is combined and there are no visible streaks of flour. Overmixing can lead to a denser loaf.
Transfer the batter into your prepared loaf pan and smooth out the top with the back of a spoon or spatula. Tap the pan on the counter once or twice to remove any large air bubbles.
Place the pan in the center of the oven and bake for 45 minutes. Check it around the 40-minute mark by inserting a toothpick in the center. If it comes out mostly clean with a few moist crumbs, your bread is done. Let it cool in the pan for at least 15 minutes, then move it to a wire rack.
For the best flavor and texture, cover the cooled loaf and let it sit overnight in the fridge. This helps the flavors deepen and the loaf become even more tender.
How to Serve Carrot Cake Banana Bread
Once your carrot cake banana bread is cooled and set, you have several ways to enjoy it. You can serve it as is, thickly sliced with a spread of almond or peanut butter for a filling breakfast. The natural sweetness means you don’t need anything extra, but a drizzle of maple syrup or a pat of dairy-free butter makes it extra indulgent.
For dessert, consider warming a slice in the microwave and topping it with coconut yogurt, a light cream cheese glaze, or softened coconut butter. You’ll get that cake-like richness with each bite, especially if you add walnuts or coconut to the batter.
If you’re hosting a brunch or gathering, cut the loaf into neat slices and place them on a serving platter with fresh fruit, a pot of hot tea, or coffee. It presents beautifully and offers guests a healthier sweet option that still feels like a treat.
You can also cube it and turn it into part of a breakfast trifle with layers of yogurt and fruit—creative and delicious. No matter how you serve it, it’s sure to please.
Expert Tips: Carrot Cake Banana Bread
To get the best results from this recipe, there are a few helpful tips to keep in mind.
First, use overripe bananas with lots of brown spots. They’re sweeter, softer, and blend into the batter easily. If your bananas aren’t ripe yet, you can speed things up by baking them in the oven at 300°F for about 15 minutes, or microwaving them in 30-second bursts until soft.
Next, shred the carrots finely. You don’t want big chunks—they should almost melt into the batter. A box grater works well, but you can also use a food processor.
If you’re going for a gluten-free version, oat flour works great and adds a mild, nutty flavor. Just make sure it’s certified gluten-free if needed.
Don’t skip the rest period after baking. This loaf tastes even better on the second and third day as the flavors blend and the moisture sets in.
Want a sweeter finish? Try a glaze made from softened coconut butter or even a simple drizzle of vanilla yogurt for a healthy twist.
How to Store Carrot Cake Banana Bread
Storing this banana bread properly will help preserve its moist texture and rich flavor. Once it’s cooled completely, cover it with plastic wrap or place it in an airtight container. You can keep it at room temperature for up to two days, but for longer freshness, refrigerate it.
In the fridge, it’ll last for up to five days. The flavors actually improve after chilling overnight, so you might find it even better on day two or three.
For longer storage, slice the loaf and wrap individual slices in parchment or foil. Place them in a freezer-safe container or bag. Frozen slices can be thawed overnight in the fridge or reheated gently in the microwave. This makes breakfast or snacks quick and easy on busy mornings.
Variation of Carrot Cake Banana Bread
The beauty of this recipe is that you can customize it to match your taste or dietary needs. Here are a few ideas to switch it up while keeping the same cozy texture and flavor.
- Nut-Free: Skip the walnuts and try adding raisins or chopped dates instead for a touch of natural sweetness and chew.
- Gluten-Free: Use oat flour or a certified gluten-free flour blend to make the bread safe for those avoiding gluten.
- No Oil: Replace the oil with unsweetened applesauce or an extra splash of milk for a lower-fat version.
- Spice It Up: Add more cinnamon, a dash of ginger, or even cardamom to give the bread a spicier, warming taste.
- Mini Loaves or Muffins: Pour the batter into a muffin tin or mini loaf pans for quicker baking and perfect individual servings.
- Frosted Loaf: Turn it into dessert by topping it with cream cheese-style frosting made with whipped dairy-free cream cheese and a touch of maple syrup.
You can also experiment with other add-ins like chopped apples, pumpkin purée, or even a swirl of nut butter. The base recipe is strong enough to carry any of these additions.
FAQ
Can I make this carrot cake banana bread without banana?
Yes, you can. Try using unsweetened applesauce or mashed pumpkin as a substitute. The flavor will be slightly different, but it will still be moist and delicious.
What type of flour works best for this recipe?
You can use white flour, spelt, or oat flour. Each one gives a slightly different texture. Oat flour makes it soft and gluten-free, while white flour gives a classic banana bread feel.
Is this recipe vegan-friendly?
Yes, it can be! Just use maple syrup or agave instead of honey, and plant-based milk like almond or oat. The rest of the ingredients are naturally vegan.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out mostly clean with a few moist crumbs, it’s done. Avoid overbaking as it can dry out the bread.
Can I add frosting to this banana bread?
Absolutely. A spread of coconut butter, dairy-free cream cheese, or even a drizzle of maple glaze makes it a more dessert-like treat.
Carrot Cake Banana Bread
Ingredients
- 2 cups white, spelt, or oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg optional
- 1 1/2 cups mashed overripe banana
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup or honey/agave
- 1/4 cup milk of choice or water
- 1/4 cup oil or additional water
- 2 teaspoons pure vanilla extract
- 1/2 cup crushed walnuts or shredded coconut, optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Stir until well blended, adding walnuts or coconut if desired.
- In a separate bowl, mash the overripe bananas until mostly smooth. Add shredded carrots, maple syrup, vanilla, oil, and milk. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter into the prepared loaf pan and smooth the top. Tap the pan to remove air bubbles.
- Bake for 45 minutes, checking at 40 minutes with a toothpick. Cool in the pan for 15 minutes before transferring to a wire rack.
- For best flavor, cover and let sit overnight in the fridge before serving.
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