This Carrot Cake Banana Bread is where two beloved classics meet in one moist, flavorful loaf. I combined the natural sweetness of ripe bananas with the warmth of spiced carrot cake, then topped it all off with a creamy, tangy glaze that makes each bite irresistible. Whether I’m baking it for a cozy weekend treat or sharing it with friends, this loaf never lasts long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed (about 1 cup)
1 cup (120g) grated carrots
2 large eggs
1/3 cup (80ml) vegetable oil or melted coconut oil
1/2 cup (100g) brown sugar
1/4 cup (60ml) milk of choice
1 1/2 cups (190g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1/2 cup (50g) chopped walnuts or pecans (optional)
Cream Cheese Glaze (optional)
4 oz (115g) cream cheese, softened
2 tbsp butter, softened
1/2 cup (60g) powdered sugar
1/2 tsp vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper.
In a large bowl, I whisk together the eggs, mashed bananas, oil, brown sugar, and milk until smooth.
Then I stir in the grated carrots.
In another bowl, I mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
I gently add the dry ingredients into the wet mixture and stir just until everything is combined. If I’m using nuts, I fold them in last.
I pour the batter into the prepared loaf pan and bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
While the bread cools, I prepare the glaze by beating the cream cheese, butter, powdered sugar, and vanilla until smooth. I spread it over the completely cooled loaf.
Servings and timing
This recipe makes 10 servings.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 290 kcal per serving
Variations
I sometimes swap the walnuts or pecans for raisins or shredded coconut.
If I want it a little healthier, I use whole wheat flour or a mix of whole wheat and all-purpose.
For a dairy-free version, I use plant-based milk and skip the glaze or use a vegan cream cheese alternative.
To make it a bit more indulgent, I stir in a handful of white chocolate chips.
I’ve even made this in muffin tins for grab-and-go portions—just reduce the baking time to around 20–25 minutes.
Storage/Reheating
I keep this loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I’ve added the cream cheese glaze, I always refrigerate it. To reheat, I microwave a slice for about 15–20 seconds to bring back its soft, moist texture. It also freezes well—without the glaze—for up to 3 months.
FAQs
What’s the best way to mash the bananas?
I use a fork or potato masher to mash the bananas until they’re mostly smooth. A few small lumps are fine—they add texture to the bread.
Can I make this recipe gluten-free?
Yes, I’ve had great results using a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for the best texture.
Do I have to use the cream cheese glaze?
Not at all. I often skip it when I want a simpler, less sweet loaf. The bread is flavorful and moist enough to stand on its own.
Can I add pineapple like in traditional carrot cake?
Absolutely. I sometimes stir in 1/4 cup of crushed, drained pineapple to add a bit of tropical sweetness and extra moisture.
Why did my bread sink in the middle?
This can happen if it’s underbaked or if I overmix the batter. I make sure to bake until a toothpick comes out clean and to mix gently just until the ingredients come together.
Conclusion
Carrot Cake Banana Bread is the kind of recipe I come back to again and again. It’s comforting, flavorful, and just the right mix of wholesome and indulgent. Whether I make it with or without the glaze, with nuts or with raisins, it always turns out beautifully—and fills the kitchen with the most amazing aroma.
📖 Recipe:
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Carrot Cake Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Carrot Cake Banana Bread blends the sweet richness of banana bread with the warm spices and moisture of carrot cake, topped optionally with a creamy cream cheese glaze. It’s a moist, flavorful loaf perfect for breakfast, snacks, or dessert.
Ingredients
2 ripe bananas, mashed (about 1 cup)
1 cup (120g) grated carrots
2 large eggs
1/3 cup (80ml) vegetable oil or melted coconut oil
1/2 cup (100g) brown sugar
1/4 cup (60ml) milk of choice
1 1/2 cups (190g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1/2 cup (50g) chopped walnuts or pecans (optional)
For the Cream Cheese Glaze (optional):
4 oz (115g) cream cheese, softened
2 tbsp butter, softened
1/2 cup (60g) powdered sugar
1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together eggs, mashed bananas, oil, brown sugar, and milk until smooth.
- Stir in grated carrots.
- In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture and stir just until combined.
- Fold in nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool completely in the pan before removing.
- For the glaze, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread glaze over the completely cooled loaf if desired.
Notes
Swap nuts with raisins or shredded coconut for variation.
Use whole wheat flour or a mix for a healthier version.
Make it dairy-free by using plant-based milk and vegan cream cheese or skipping the glaze.
For muffins, reduce baking time to 20–25 minutes.
Freezes well without the glaze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
