Not sure if you guys remember when I first created this recipe, but if you’ve been fans of AK, you’d know that this bread is an old time reader favorite.
This time I revamped the recipe just a bit to make it just a tad bit more delicious. AND TRUST ME, it’s pretty epic. Just imagine a slice of banana bread infused with carrot cake flavor. Basically love at first bite.
The first time I dreamt up this loaf, I was preparing to head to the grocery store and noticed the overly ripe bananas on the counter. An interesting idea came to me. What if I combined my love for banana bread + the lover everyone else has for carrot cake. Could this be a thing?
In my mind, absolutely.
Now the only thing I’m wondering is why didn’t I do this sooner? This carrot cake banana bread needs to be in my life at all times.
The biggest challenge was figuring out how to make this bread healthy, but still make it feel a little indulgent and taste really incredible, too! Somehow I pulled it off and the recipe just works beautifully. The taste is deliciously moist, perfectly spiced, and it feels like an actual treat.
The cinnamon cream cheese frosting makes this bread extra special, too. It’s thick with a hint of vanilla and cinnamon, yet still maintains that perfect cream cheese flavor.
Key ingredients in this carrot cake banana bread
There are a few must-have ingredients for this recipe that you likely already have at home, making it the perfect quick bread to throw together in no time at all. For this carrot cake banana bread, you’ll need:
- Whole wheat pastry flour: instead of all-purpose, I used whole wheat pastry flour. I recommend using it for a lighter, less dense bread (than regular wheat). It’s really great in carrot cake because it gives it a little bit of a nutty flavor and adds fiber. If you want to make it gluten free, feel free to use a 1:1 gluten free all purpose flour.
- Oats: I only used 1/2 cup, but it gives the bread a little tint of chewy texture. It’s amazing what oats can do. Plus they are a great source of fiber. I like to use quick oats. If you don’t have quick oats, simple place 1/2 cup oats in a blender and pulse for 20-30 seconds until the oats break down.
- Bananas: The bananas are great in this recipe because they actually make it so you don’t have to add as much sugar as you normally would. Make sure you use extra ripe bananas (the ones with lots of black spots).
- Coconut sugar: This recipe only calls for a 1/2 cup of coconut sugar in the entire recipe. You could also use 1/3 cup honey.
- Applesauce: Instead of using lots of oil, I replaced most of it with applesauce to keep this bread moist + add flavor.
- Almond Milk: Since this recipe calls for whole wheat flour, you’ll need to add additional moisture to replace the lack of fat. Almond milk is a great low-calorie choice and it adds amazing flavor to the bread, along with some calcium and good nutrition.
- Carrots: The carrots also give the bread additional sweetness and moisture. They truly make this bread special and I absolutely love them when they are combined with the banana flavor.
- Add-ins: I added chopped walnuts to this bread but there are plenty of options you could try such as shredded coconut, raisins, or even pineapple. Go crazy! That’s usually what I do.
What makes this carrot cake banana bread healthier?
One of the best parts about this healthier carrot cake banana bread recipe is that the bread is baked with unrefined sugars and is naturally sweetened with just ripe bananas, applesauce, carrots and some coconut sugar. I use powdered sugar in the cinnamon cream cheese frosting, but you could also try using my paleo powdered sugar for it.
This carrot cake banana bread is also made with whole grains from whole wheat pastry flour and oats, making it a great snack to enjoy anytime.
Try this bread out for Easter on your family. Better yet if you double it and keep a whole loaf for yourself. Trust me, you’ll want to.
Customize this carrot cake banana bread
- To make it vegan: Use dairy free cream cheese and a flax egg instead of a regular egg.
- To make it gluten free: I haven’t tested it but I would suggest either gluten free all purpose flour or oat flour.
- Change it up: turn it into carrot cake banana muffins or cupcakes! You’ll need to adjust your baking time, but I suggest checking them between 15-18 minutes.
- Add your favorite mix-ins: like shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple. YUM.
How to store carrot cake banana bread
- At room temp: this bread can be left wrapped at room temp for 2 days, and you can absolutely make it a day or two ahead of time. Just frost it before serving.
- In the fridge: after 2-3 days at room temp I’d recommend storing the bread sealed in the fridge for up to 1 week.
- In the freezer: yes, you can freeze this carrot cake banana bread! Let it cool completely and either cut it into slices before place it in an airtight container in the fridge, or freeze the whole thing for up to 3 months. I recommend frosting the bread before serving. To thaw the whole loaf simply let the carrot cake banana bread thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
More carrot cake recipes you’ll love:
See how to make the carrot cake banana bread:
I know you’re going to LOVE this carrot cake banana bread recipe! If you make it I’d love it if you would leave a comment and a rating to share how you liked it. Enjoy, xo!
Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting
Delicious healthier carrot cake banana bread that tastes just like a cross between moist carrot cake and your favorite banana bread. This easy carrot cake banana bread recipe is lightened up with applesauce, dairy free milk and coconut sugar, and topped with an incredible cinnamon cream cheese frosting!
- Dry Ingredients
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)*
- 1/2 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/4 teaspoon salt
- Wet ingredients
- 2 medium very ripe banana, mashed (¾ cup mashed banana)
- 1/2 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons melted and cooled coconut oil
- 1/4 cup unsweetened applesauce
- 1 heaping cup shredded carrots (about 2 large carrots)
- 1/3 cup almond or coconut milk
- 1/3 cup chopped pecans or walnuts, plus 2 tablespoons for topping
- Optional add-ins:
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- For the frosting:
- 4 oz cream cheese, softened (reduced fat if you'd like)
- 1/3 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg and salt; set aside.
In a medium bowl, mix together together mashed banana, coconut sugar, egg, and vanilla until well combined and creamy. Add in applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined -- DO NOT OVERMIX. Gently fold in melted coconut oil and 1/4 cup of chopped walnuts or pecans.
Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy!
* Feel free to use a mix of 3/4 cup all purpose flour and 3/4 cup whole wheat flour instead of whole wheat pastry flour.
To make vegan: Use dairy free cream cheese and a flax egg instead of a regular egg.
To make gluten free: I haven't tested it but I would suggest a 1:1 gluten free all purpose flour.
Bread can be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day.
You can make this recipe into muffins/cupcakes. You'll need to adjust your baking time, but I suggest checking them between 15-18 minutes.
Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.