Carrot Cake Banana Bread

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This homemade carrot cake banana bread is sweet, moist, and absolutely delicious—perfect for a healthy breakfast or dessert! Whether you’re serving it to family or guests, this classic springtime treat is sure to be a hit. The recipe can be adapted to be low-fat, low-calorie, oil-free, gluten-free, dairy-free, egg-free, and vegan. Best of all, it’s easy to make with ingredients you likely already have.

If only carrot cake were in season year-round! I’d happily share carrot-themed recipes all year long. But since most people don’t crave carrot cake in December (though maybe you do too?), I make the most of the window between St. Patrick’s Day and Easter. In previous years, I’ve shared carrot cake oatmeal, waffles, and healthy carrot cake, so this time I decided to combine the flavors with banana bread—another favorite. And I knew it would be good, because it’s carrot cake and banana bread!

Carrot Cake Banana Bread Ingredients

You’ll need flour, cinnamon, shredded carrot, vanilla extract, baking powder, baking soda, salt, sweetener, milk of choice, and mashed banana. While it’s delicious on its own, my favorite part of carrot cake is the frosting.

For a vegan version, choose a dairy-free milk. The recipe is naturally egg-free. You can use spelt, oat, all-purpose, or gluten-free flour, but avoid coconut or almond flour for best results. For frosting, try softened coconut butter or homemade vegan cream cheese frosting, and garnish with crushed walnuts and shredded carrot.

How to Make Carrot Cake Banana Bread

    1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.

    2. In a large bowl, mix the dry ingredients. You can also add crushed walnuts or shredded coconut.

    3. In another bowl, whisk together the wet ingredients, including the banana and shredded carrot.

    4. Combine the wet and dry ingredients, but avoid overmixing.

    5. Pour the batter into the pan and bake for 45 minutes, or until a toothpick inserted into the center comes out mostly clean.

    6. Let the bread cool completely before removing it from the pan. Frost if desired.

Storage Tips

Loosely cover the bread with a cloth or paper towel and leave it on the counter or refrigerate it overnight. The flavor and texture improve after a day as the moisture evaporates. After the first day, store it in the fridge for 3–4 days, or freeze slices for up to three months.

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