The moment you slice into this carrot cake banana bread, the sweet aroma of cinnamon and ripe bananas hits you like a warm hug. Honestly, it’s the kind of smell that makes neighbors pause outside your door. I first baked this mashup when I was staring at a bunch of spotty bananas and a lonely carrot bag in my fridge—just trying not to waste good food. You know how sometimes you’re craving a little something sweet, but you also want it to feel homemade and special? That’s exactly where this carrot cake banana bread comes into play.
I’ve been tinkering with banana bread recipes for years (it’s a household favorite), but adding shredded carrots and classic carrot cake spices made this version a true winner. It’s moist, hearty, and packed with texture thanks to the carrots and walnuts. Plus, it’s way easier than making a layer cake, and you don’t need any fancy baking skills to pull it off. If you’ve got kids at home, trust me, they’ll love helping with the mashing and mixing. And for anyone trying to sneak veggies into dessert—this carrot cake banana bread is your secret weapon.
Whether you’re baking for a weekend brunch, a cozy afternoon snack, or just to use up that produce sitting on the counter, this recipe never disappoints. The best part? You get the comfort of banana bread with that nostalgic carrot cake flavor. I’ve baked this over a dozen times (sometimes just for myself, sometimes for guests), and it’s always a hit. As someone who’s worked as a recipe tester and food blogger, I promise: this carrot cake banana bread is as reliable as it is delicious.
Why You’ll Love This Recipe
- Quick & Easy: Whips up in under an hour, including bake time. No need for fancy mixers or hours of prep—just some bowls and a whisk.
- Simple Ingredients: All the basics: ripe bananas, carrots, flour, eggs, oil, and a handful of spices. I bet you have most of it in your pantry right now.
- Perfect for Any Occasion: Great for breakfast, snack time, or as a dessert after dinner. It’s also a winner for potlucks and brunches.
- Crowd-Pleaser: Adults love the nostalgia; kids love the sweet, soft texture. Even picky eaters dig in—there’s something about carrot cake banana bread that bridges generations.
- Unbelievably Delicious: The banana keeps it moist, the carrots add gentle sweetness, and the spices make every bite flavorful. You won’t believe how good it smells coming out of the oven.
What makes my version different? I blend the carrots super fine so they melt into the batter (no weird chunks), and I use a dash of ginger for a little zing. Walnuts add crunch, and if you’re feeling extra, a cream cheese drizzle turns it into a showstopper. Let’s face it, some banana bread recipes can be dry or bland—but this carrot cake banana bread is the kind that makes you close your eyes after the first bite. It’s comfort food, but with a fresh twist. Plus, the recipe is forgiving—if you mess up the order, it still turns out awesome!
This is the kind of dessert you make when you want people to feel at home. It’s the ultimate beginner-friendly bake—no stress, just big flavor and a soft crumb. I’ve handed this recipe to friends who’ve never baked before, and they always message me with pictures of their perfect loaf.
Ingredients Needed
This carrot cake banana bread comes together with everyday ingredients—no need for a special trip to the store. Most of these are pantry staples, and a few fresh items make all the difference. Here’s what you’ll need:
- For the batter:
- 2 large ripe bananas, mashed (about 1 cup / 225g)
- 1 cup (120g) grated carrots (about 2 medium carrots, peeled)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (or melted coconut oil for a subtle flavor twist)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar (adds moisture and deeper flavor)
- 1 3/4 cups (220g) all-purpose flour (swap for gluten-free blend if needed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger (optional, but highly recommended for zing)
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract (pure vanilla really makes a difference)
- 1/2 cup (60g) chopped walnuts or pecans (optional, for crunch)
- 1/2 cup (80g) raisins (optional, for extra sweetness)
- For the cream cheese glaze (optional):
- 2 oz (60g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
Ingredient tips: For bananas, go for ones with lots of brown spots—they’re sweeter and mash up easier. If you have baby carrots, those work fine too, just grate them on the small holes of your box grater. For flour, I sometimes use King Arthur or Bob’s Red Mill—you really can’t go wrong. If you want to make it dairy-free, skip the cream cheese glaze or use vegan cream cheese. And if you’re craving more texture, shredded coconut is a fun add-in.
Substitutions: Almond flour works for a gluten-free version, but the loaf will be a little denser. If you’re out of brown sugar, just bump up the white sugar and add a tiny splash of molasses. No walnuts? Try sunflower seeds or leave them out entirely. This recipe is super flexible—don’t stress if you’re missing one thing!
Equipment Needed
- 9×5-inch (23x13cm) loaf pan (nonstick is easiest—if yours is smaller, just watch the bake time)
- Large mixing bowl
- Medium bowl (for dry ingredients)
- Box grater (for carrots—microplane works too, but it’s slower)
- Whisk and spatula (a wooden spoon is fine in a pinch)
- Measuring cups and spoons
- Cooling rack (not mandatory, but helps the bread cool evenly)
- Hand mixer or fork (for cream cheese glaze, if making)
If you don’t have a loaf pan, try a muffin tin—just reduce the bake time to about 20-25 minutes. I’ve baked this in a ceramic dish before; just grease it well and check early for doneness. My tip: Always line your pan with parchment paper for easy removal (trust me, I’ve lost too many loaves to stuck pans). If you bake a lot, investing in a sturdy box grater saves time and keeps your fingers safe. Dollar store tools work fine, but if you bake weekly, OXO or Cuisinart graters hold up better over time.
Preparation Method
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper, leaving a little overhang for easy lifting later.
- Grate the carrots: Peel and grate the carrots using the fine holes on your box grater. You should get about 1 cup (120g). If your carrots seem dry, squeeze gently to remove excess moisture.
- Mash bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth. It’s okay if a few small lumps remain—adds character!
- Mix wet ingredients: Add the eggs, oil, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Whisk until well combined and a bit lighter in color, about 1 minute.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Fold together: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—don’t overmix, or the bread could get tough.
- Add carrots and mix-ins: Fold in the grated carrots, chopped walnuts or pecans, and raisins if using. The batter will be thick and slightly chunky (that’s perfect!).
- Transfer to pan: Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Tap the pan on the counter to release air bubbles.
- Bake: Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the bread browns too quickly, tent with foil after 40 minutes.
- Cool: Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang. Transfer to a cooling rack and cool completely before glazing or slicing.
- Make cream cheese glaze (optional): In a small bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tbsp milk. Mix until creamy, adding more milk to reach your desired drizzle consistency.
- Drizzle and serve: Once the bread is cool, drizzle the glaze over the top. Slice and serve!
Troubleshooting tips: If your bread sinks in the middle, it’s probably under-baked—give it an extra 5-10 minutes next time. If it’s too dense, check your baking powder and soda are fresh. I’ve had dry loaves when I didn’t measure the flour correctly (spoon, don’t scoop!). The aroma should be warm and spicy; if it smells flat, try upping the cinnamon next round!
Cooking Tips & Techniques
Here’s what I’ve learned (sometimes the hard way) about making carrot cake banana bread:
- Don’t overmix: This is a classic banana bread rule. Stir just until the flour disappears—overworking the batter leads to tough bread.
- Use room temperature eggs: They blend better and help the bread rise evenly. If you forget, just put cold eggs in warm water for 5 minutes.
- Grate carrots finely: Big carrot pieces can make the bread soggy in spots. Fine grating means even moisture and texture.
- Check your loaf pan: Dark pans bake faster. Glass pans might need an extra 5 minutes. Always start checking at 50 minutes.
- Test doneness: A toothpick should come out mostly clean. If there’s gooey batter, bake a bit longer. If there are a few moist crumbs, that’s perfect.
- Let it cool: Cutting too soon makes the bread crumbly. Wait at least 30 minutes for clean slices (I know, it’s hard!).
I’ve botched a few loaves by guessing the oven temp—use an oven thermometer, especially if yours runs hot or cold. If you’re multitasking, set a timer for halfway through to rotate the pan for even baking. For consistent results, measure your flour by spooning into the cup and leveling off (instead of scooping straight from the bag). Every time I rush, I regret it—so slow down and enjoy the process!
Variations & Adaptations
If you want to mix things up, this carrot cake banana bread is super flexible:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend. Almond flour works too, but expect a denser loaf.
- Vegan: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), swap oil for melted coconut oil, and skip or use vegan cream cheese for the glaze.
- Low-Sugar: Cut the sugar by half or use coconut sugar for a deeper flavor. Bananas provide natural sweetness, so you won’t miss much.
- Nut-Free: Omit walnuts and try seeds (like sunflower or pumpkin) for crunch without allergens.
- Seasonal Twists: In autumn, add 1/4 cup (60g) canned pumpkin and a pinch of clove for a fall-inspired loaf. In spring, swap raisins for dried cranberries.
I once made this with shredded zucchini instead of carrots—turned out super moist, almost like a veggie-packed banana bread. Adjust baking time if using wetter veggies. For flavor, chopped pineapple adds a tropical vibe, and shredded coconut is a fun way to switch things up. Personal favorite? Extra ginger and a handful of mini chocolate chips for a sweet-spicy treat!
Serving & Storage Suggestions
Serve carrot cake banana bread slightly warm or at room temperature—either way, it’s irresistible. For brunch, slice thick and serve with a dollop of Greek yogurt or a drizzle of honey. If you’re feeling fancy, add the cream cheese glaze and sprinkle some extra chopped walnuts on top.
This bread pairs wonderfully with strong coffee or cold milk. For a dessert vibe, a scoop of vanilla ice cream takes it up a notch. If you’re making it ahead for a party, slice and layer with parchment to keep pieces from sticking together.
For storage, wrap tightly in plastic or foil and keep at room temperature for up to 3 days. In the fridge, it lasts a full week (just let it come to room temp before serving if you like it soft). To freeze, wrap slices individually in plastic and store in a zip-top bag for up to 2 months. Reheat in the microwave for 15 seconds or pop in the oven at 325°F (165°C) for 10 minutes.
The flavors deepen after a day—if you can wait that long, it’s even better on day two!
Nutritional Information & Benefits
Per slice (based on 12 slices): about 210 calories, 7g fat, 34g carbohydrates, 3g protein, and 2g fiber. Bananas and carrots add vitamins, potassium, and fiber, making this carrot cake banana bread a more nutritious treat than most desserts. Walnuts offer healthy fats and a bit of protein, while cinnamon and ginger bring antioxidants.
This recipe is naturally dairy-free (without the glaze) and can be made nut-free and gluten-free with easy swaps. Potential allergens include eggs, nuts, and wheat, so check your ingredients if you’re baking for a crowd.
I love that this bread sneaks veggies into dessert—perfect for picky eaters or anyone wanting a little extra nutrition with their sweets. Honestly, it’s one of those recipes you can feel good about serving for breakfast as well as dessert!
Conclusion
If you’re looking for a homemade dessert that’s easy, forgiving, and totally delicious, this carrot cake banana bread is it. It’s the kind of recipe you’ll come back to again and again—whether you’re baking for yourself, family, or friends. I love how it brings together classic comfort flavors with a healthy twist, and it’s adaptable for almost any dietary need.
Don’t be afraid to experiment—add your favorite nuts, swap in new spices, or try a vegan version. I’ve made this bread more ways than I can count, and each time it’s a new adventure. It’s one of my go-to recipes for making people smile (and for using up those bananas that always seem to get overripe).
Ready to try it? Leave a comment below with your favorite variation, share your photos on Pinterest, or drop a tip for other bakers. Happy baking—and may your kitchen always smell this good!
FAQs
Can I use frozen bananas for carrot cake banana bread?
Yes, just thaw and drain off any excess liquid before mashing. They work perfectly and are often sweeter!
What’s the best way to grate carrots for this recipe?
Use the fine holes on a box grater for even texture and moisture. Avoid pre-shredded carrots—they’re usually too dry.
Can I make this recipe into muffins instead of a loaf?
Absolutely! Just divide the batter into muffin tins and bake for about 20-25 minutes. Check with a toothpick for doneness.
Is it okay to skip the nuts or raisins?
Of course! Both are optional. Leave them out if you prefer a smoother texture or if there are allergies.
How do I know when the bread is fully baked?
When a toothpick comes out mostly clean from the center and the top is golden and springs back lightly, it’s ready. If in doubt, bake for an extra 5 minutes.
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Carrot Cake Banana Bread
- Total Time: 65-75 minutes
- Yield: 1 loaf (about 12 slices) 1x
Description
This easy carrot cake banana bread combines the moist sweetness of classic banana bread with the nostalgic spice and texture of carrot cake. Perfect for beginners, it’s a crowd-pleasing homemade dessert that’s quick to make and packed with wholesome ingredients.
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup grated carrots (about 2 medium carrots, peeled)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- For the cream cheese glaze (optional):
- 2 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Peel and finely grate carrots using a box grater; squeeze gently to remove excess moisture if needed.
- In a large bowl, mash bananas until mostly smooth.
- Add eggs, oil, granulated sugar, brown sugar, and vanilla extract to bananas. Whisk until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add dry ingredients to wet mixture and stir gently until just combined.
- Fold in grated carrots, walnuts or pecans, and raisins if using.
- Pour batter into prepared loaf pan, smooth top, and tap pan to release air bubbles.
- Bake for 50-60 minutes, until golden brown and a toothpick comes out clean. Tent with foil after 40 minutes if browning too quickly.
- Cool bread in pan for 10 minutes, then lift out and transfer to a cooling rack. Cool completely before glazing or slicing.
- For glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tbsp milk; mix until creamy, adding more milk for desired consistency.
- Drizzle glaze over cooled bread, slice, and serve.
Notes
Don’t overmix the batter to keep the bread tender. Use very ripe bananas for best flavor and moisture. For gluten-free, substitute flour with a 1:1 blend. Nuts and raisins are optional. Bread is even better the next day as flavors deepen. Store tightly wrapped at room temperature for 3 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 18
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
Keywords: carrot cake banana bread, easy banana bread, homemade dessert, beginner baking, carrot cake, banana bread, quick bread, brunch, snack, cream cheese glaze
