Carrot Cake Banana Bread

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By Tara Noland on June 20, 2023 | Updated July 10, 2023 | Rate Recipe

This Carrot Cake Banana Bread is the perfect combination of two recipes together, giving you a sweet, moist bread that is fit for breakfast all the way to dessert.

Would you like a recipe just for carrot cake or just for banana bread? We have those too with our Best Carrot Cake Recipe or our Super Easy Bread Machine Banana Bread.

Table of Contents

A twist on the classic banana bread, this carrot cake banana bread is a fusion between banana bread and carrot cake. The banana bread features carrots and spices and is finished with a cream cheese frosting, just like any good carrot cake. Sprinkled with walnuts, it’s hard to stop at just one slice!

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Medium Bread Loaf Baking Pan – 8 1/2″ x 4 1/2″

Precut Baking Parchment Paper Sheets Non-Stick Sheets for Baking & Cooking – White

6 Pcs Plastic Mixing Bowls Set, Colorful Serving Bowls for Kitchen, Ideal for Baking, Prepping, Cooking, and Serving Food

The moist and delicious carrot cake banana bread recipe is like a classic carrot cake and banana bread all wrapped up into one. It gives you a great carrot cake flavor with the moistness of banana bread. It is a really winning combination. Who would have thought that bananas and carrots marry so well together?

Self-rising flour – If you don’t have any self-rising flour on hand, make your own by combining 2 cups of all-purpose flour with 2 teaspoons of baking powder.

Granulated sugar – The granulated sugar can be substituted with brown sugar or a combination of 1/2 cup granulated sugar and 1/2 cup brown sugar. You could also substitute coconut sugar in a 1:1 ratio with granulated white sugar.

Ground cinnamon – I like using great-quality cinnamon like an Indonesian “Korintje” Cinnamon, but there are others like Ceylon that will give you great flavor too. The grocery store is likely to carry cassis from China.

Ground nutmeg – The ground nutmeg can be omitted if preferred, but freshly grated is the best.

Banana – Use 2 medium-large ripe bananas in this recipe; the riper, the better. Mash the bananas with a fork before adding to the mixing bowl.

Milk – A full-fat milk was used in this recipe; however, lower-fat versions can also be used, although these may affect the texture of the banana bread slightly. I would use a minimum of 2% milk, not skim milk, for this recipe.

Oil – Use a mild-flavored cooking oil, such as vegetable or canola oil. The oil can also be substituted with 1/2 cup melted butter.

Carrot – Use finely shredded fresh carrot. Extra finely shredded carrot is used as a garnish over the frosting but is completely optional and can be omitted if preferred.

Eggs – 2 large-sized eggs were used in this recipe.

Vanilla extract – The vanilla extract can be substituted with 1 teaspoon of vanilla essence. Again use good quality vanilla and not artificial vanilla.

Cream cheese – Use full-fat cream cheese, and be sure not to use a spreadable variety, as this will affect the texture of the frosting.

Powdered sugar – This is also called icing sugar or confectioner’s sugar, depending on where you live.

Walnuts – You can add walnuts or pecans to the bread or just roughly chop them and use them as a garnish over the frosting. Also, feel free to omit them if preferred.

Preheat the oven to 350°F/180°C. Grease an 8 1/2 inch x 4 1/2 inch baking tin, or line the loaf pan with parchment paper. Set aside.

Add the self-rising flour, granulated sugar, ground cinnamon, and ground nutmeg to a large mixing bowl. Stir until well combined and set aside.

Add the mashed bananas, milk, oil, shredded carrot, eggs, and vanilla extract to a smaller mixing bowl. Stir until well combined.

Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking tin.

Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.

Make the cream cheese frosting by adding the cream cheese to the bowl of a stand mixer. Beat with the flat beater attachment until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.

Spread the frosting over the cooled banana bread. Decorate with the chopped walnuts and shredded carrot, if using.

Notes

The banana bread is cooked through when it springs back when lightly touched. Alternatively, insert a skewer or toothpick into the center of the banana bread. If the skewer or toothpick comes out clean, the banana bread is done. Cover the banana bread loosely with aluminum foil if it is browning too quickly before it has cooked through.

The frosting is completely optional and can be omitted if preferred. The banana bread tastes great, both with or without the frosting.

Storage

If left unfrosted, this banana bread can be stored in an airtight container at room temperature for up to 3 days. Once frosted, this banana bread is best stored in the fridge due to the cream cheese content in the frosting. Store the frosted banana bread in an airtight container in the fridge for up to 3 days.

This banana bread is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge before enjoying. I like to freeze it unfrosted and then make a fresh batch of frosting.

We love making quick breads, and here are some of our favorites. Some are sweet, and some are savory, but all are delicious.

Pin it HERE!!

Pin it HERE!!

A twist on the classic banana bread, this carrot cake banana bread is a fusion between banana bread and carrot cake. The banana bread features carrots and spices and is finished with a cream cheese frosting, just like any good carrot cake. Sprinkled with walnuts, it’s hard to stop at just one slice!

Preheat the oven to 350°F/180°C. Grease an 8 1/2 inch x 4 1/2 inch baking tin, or line the tin with parchment paper. Set aside.

Add the self-rising flour, granulated sugar, ground cinnamon, and ground nutmeg to a large mixing bowl. Stir until well combined and set aside.

Add the mashed bananas, milk, oil, shredded carrot, eggs, and vanilla extract to a smaller mixing bowl. Stir until well combined.

Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking tin. Bake for 60 minutes or until cooked through. Cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.

Make the cream cheese frosting by adding the cream cheese to the bowl of a stand mixer. Beat with the flat beater attachment until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.

Spread the frosting over the cooled banana bread. Decorate with the chopped walnuts and shredded carrot, if using.

The banana bread is cooked through when it springs back when lightly touched. Alternatively, insert a skewer or toothpick into the center of the banana bread. If the skewer or toothpick comes out clean, the banana bread is done.

Cover the banana bread loosely with aluminum foil if it is browning too quickly before it has cooked through.

The frosting is completely optional and can be omitted if preferred. The banana bread tastes great, both with or without the frosting.

See the post for lots more tips and tricks.

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Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

posted in: Breads, Muffins and Scones, Breakfast, Brunch, Cakes and Cupcakes, Dessert