Combining two classic flavors in one delicious bread!! This Carrot Cake Banana Bread is the perfect spring treat, snack, or even breakfast. Packed with nutrients and a delicious flavor. One bowl and just 40 minutes of bake are all you need to get this bread on your table. You’ll love that it’s naturally sweetened, Paleo, Gluten-free, and kid approved!
A Healthy variation of banana bread:
Banana bread is one of those treats that has stood the test of time. Definitely, one that I loved from my childhood! As a nutritionist, I look for ways to take some of those foods that I absolutely loved and make them nutrient-dense, and delicious. I have no shortage of banana bread recipes on my site from Chocolate Chip Banana Bread to Double Chocolate Banana Bread— I love them all! So naturally a carrot cake variation seemed to be fitting, and the perfect combo.
Have I told you all lately how much I love carrot cake? It’s not something I talk about often on the blog, I’m too busy discussing my obsession with chocolate. But I need you all to know, carrot cake is another love of mine. I love the texture and flavors with shredded carrots, coconut, walnuts, raisins, and especially love the spice.
The combo of carrot cake + banana bread seemed like a no-brainer recipe for me! Bananas are a great way to sweeten up the bread without having to use much sweetener. All the goodies: raisins, unsweetened coconut, walnuts, and shredded carrots give another burst of delicious flavor and nutritious value. It has a perfectly moist texture, and we get the bonus of protein and healthy fats from almond flour.
Making Carrot Cake Banana Bread:
You will need the following simple ingredients:
- almond flour
- coconut sugar
- baking soda
- baking powder
- kosher salt
- shredded coconut
- ripe bananas
- coconut oil
- grated carrots
- chopped walnuts (or pecans)
To make, we simply mix our dry ingredients in one large bowl, and the wet ingredients in a separate bowl. For the wet ingredients I like to start by whisking the eggs, then adding in melted coconut oil, mashed bananas, and finally carrots. Stir together the dry ingredients in a separate bowl and combine them together! I use a wooden spoon to mix together, no electric beater is needed. Spread in a loaf pan using a rubber spatula to have an even top. Bake for 45 minutes, that’s it!
Serving and Storing:
This bread is the ultimate easy breakfast, afternoon snack, or even lunchbox treat. I made two loaves this week, and already found my family has devoured both! It tastes delicious warm out of the oven with butter, or just plain.
This bread can be easily frozen and eaten throughout the week for a busy weekday morning. I pre-slice and store in a ziploc bag. Each morning when I am ready to eat, I just bring to room temperature for 20 minutes.
Other Bread Recipes you will love!
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Carrot Cake Banana Bread
Carrot Cake Banana Bread comes together with 15 minutes of prep time and 45 minutes of bake time! The Paleo and Gluten-free bread is naturally sweetened and perfectly moist.
- 2.5 cups blanched almond flour
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 2 bananas, ripe mashed
- 1/4 cup coconut oil melted
- 3 eggs
- 1 cup grated carrots
- 1/2 cup walnuts or pecans
Preheat your oven to 350 degrees. Lightly grease a loaf pan (9×5 or 8×4), and set aside.
In a large bowl, mix together your dry ingredients: almond flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, salt, shredded coconut, and raisins.
In a smaller bowl, mix together your wet ingredients: coconut oil, carrots, mashed bananas, and eggs. Now fold in your wet ingredients to the dry. Continue to mix until all dry pockets are incorporated, now fold in the nuts.
Spoon the batter into the loaf pan. Spread evenly across the top, and place in the oven. Bake for 40-45 minutes, or until the top is golden brown. Remove from oven and let cool for at least 10 minutes before removing from pan.
This looks great…but….is there bananas in this recipe? How many per loaf?
Oh my gosh, I’m such a ding dong. Ha! Thanks for catching that, I just fixed it. 2 ripe bananas.
Kathy Guerra says
Looks delish! Love carrot cake. Could applesauce be used in place of bananas or would that throw the texture off do you think? Thanks. Wanna try now but bananas are green.
I think you could definitely do that! Let me know how it turns out!
Brieanna Fiander says
This may have been the best banana bread I’ve ever had!
Woooohooo!!! So glad you loved it!
Brieanna Fiander says
My Father in law kept sneaking slices like a little kid! ????
I’m growing more and more sensitive to nuts and so I need to not use almond flour. Would a straight amount to 1/2 WW flour and 1/2 flour work? Or a larger % of WW flour which I prefer be okay? Sometimes more WW flour makes the taste go off kilter though. Does anyone have any experience with this? Thanks.
Peggy Young says
Has anyone tried this with any type of egg replacement? Thank you. It looks delicious!
Lauren Allburn says
So happy for your success Amy!
Like your receipes – but I can’t use almond flour. No nuts Is there another flour I can use?
You could try oat flour! I’ve only used almond for this one, but the oat flour to almond flour ratio is about the same.
I made this last night… I substituted the coconut sugar with Xylitol… worked perfectly…Soooo delicious…Thank you so much…Already shared with my girlfriends…
Elizabeth Sweet says
I made these today with a few substitutions (due to supplies I had on hand) – I used light brown sugar for the coconut sugar, used 1.5 cups of almond flour and 1 cup of cashew meal/flour, added a little extra banana and carrot and made them into muffins. It’s a great recipe – not too sweet but also a nice treat! Thanks!
I went to put the loaf in the oven, and noticed my 1/2 cup of chopped pecans-sprinkled them on top instead of folding in, and the bread is still delicious!!
Incredible! I have been craving carrot cake and ate the whole loaf! My daughter is gluten and dairy free and I don’t know what I would do without your recipes!
Guylaine Amos says
where can i find all the nutrional values for each recepie?
love your recepies. easy and oh so delicious!!!
Amy Rains says
Thank you for your nice note! Many of my recipes have the nutritional info at the bottom of each recipe card. Not all of them do, I still have updates to make in order for them to show up on some recipes! But I just updated this one for you!
How many slices do you use to calculate the 434 calories per serving? Thank you.
Amy Rains says
8 slices which is a pretty generous serving.
Debbie Derwald says
Very generous. By the way, my daughter loves these! I made a batch of 12 muffins with the recipe this weekend, and she asked for a whole batch to take back to college with her. Thank you!