Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

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 with carrot cake? Could this be a thing?”

In my mind, absolutely.

If you’ve been a fan of AK for a while now, you know that this incredible carrot cake banana bread is an all-time reader favorite. Try this bread out for Easter with your family. Better yet, double it and keep a whole loaf for yourself! Trust me, you’ll want to.

What makes this carrot cake banana bread healthier?

The biggest challenge was figuring out how to make this bread with more wholesome ingredients, 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. This recipe is:

• Naturally sweetened. This healthier carrot cake banana bread recipe 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.
• Filled with whole grains. It’s also made with whole grains from whole grain flour and oats, making it a great, fiber-filled snack to enjoy anytime.
• Packed with vitamins. Hello, vitamin A, K, potassium and antioxidants from carrots!
• Lower in fat. I replaced some of the oil with applesauce, which still keeps the bread super moist and delicious. I’m all about incorporating healthy fats, which is where those delicious walnuts and the shredded coconut come in!

Everything you’ll need to make this carrot cake banana bread

This bread uses simple ingredients that you likely already have at home, making it the perfect quick bread to throw together in no time at all. You’ll need:

• Flour: instead of all-purpose flour, I used whole wheat pastry flour for an extra boost of whole grains and fiber.
• Oats: get that slightly chewy texture of carrot cake from quick oats!
• Bananas: make sure you use extra ripe bananas with lots of brown/black spots to sweeten the bread.
• Coconut sugar: this recipe only calls for a 1/2 cup of coconut sugar in the entire recipe. Feel free to sub with brown sugar if that’s what you have on hand.
• Applesauce: I replaced most of the oil with applesauce to keep this bread moist and add delicious flavor.
• Coconut oil: we will, however, add some coconut oil for a boost of fat.
• Milk: you’ll need to add additional moisture with milk. Almond milk or coconut milk are great dairy-free options.
• Eggs: we’re adding one egg to the bread to help it bake properly.
• Carrots: gotta have freshly grated carrots for the carrot cake flavor! They also give the bread additional sweetness and moisture.
• Baking staples: get that cozy flavor from cinnamon, nutmeg, and vanilla extract, then remember to add salt and baking soda.
• Mix-ins: I like to add chopped walnuts for a little crunch and boost of healthy fats, but see below for even more fun options!
• For the frosting: you’ll just need cream cheese, powdered sugar, cinnamon, and a bit of vanilla extract to make the light & fluffy cinnamon cream cheese frosting.

Optional ingredient swaps

If you’re missing some of the ingredients listed here are a few easy swaps you can make:

• DIY quick oats. If you don’t have quick oats, simply place 1/2 cup old-fashioned rolled oats in a blender and pulse for 20-30 seconds until the oats break down a bit.
• Swap your sweetener. You can use 1/3 cup honey or pure maple syrup in place of the coconut sugar if you’d like.
• Sub the coconut oil. Any oil, melted butter, or melted vegan butter will work.
• Keep it refined sugar free. Feel free to try using my paleo powdered sugar in the frosting!
• Add your favorite mix-ins. Shredded coconut, raisins, pecans instead of walnuts, or pineapple would all be delicious.

Can I use a different flour?

• All-purpose flour. If you’re out of whole wheat pastry flour, feel free to use 3/4 cup all-purpose flour + 3/4 cup whole wheat flour.
• Gluten-free flour. I haven’t tested it, but I think a 1:1 gluten-free all-purpose flour would work well.

Can I make it vegan?

Yes, I think a flax egg would work well in this recipe! Get all of our tips and tricks for making a flax egg here. Be sure to use a dairy-free cream cheese in the frosting as well!

Tips & tricks for making this carrot cake banana bread

• Follow the recipe. The best way to ensure the success of this easy carrot cake banana bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
• Use a room temperature egg. If your egg is too cold, you risk the little bit of coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
• Do not overmix the batter. If you overmix the batter, you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your bread comes out easily.

Want to make carrot cake banana muffins?

It’s easy! Turn this bread into muffins or cupcakes by simply making the batter as directed, then dividing it into a muffin tin lined with muffin liners. Bake the muffins for around 15-20 minutes until a tester comes out clean.

Otherwise, feel free to try my healthy carrot cake muffins!

Make it ahead of time

This carrot cake banana 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.

How to store carrot cake banana bread

• To store: this bread can be left wrapped at room temp for 2 days, then I recommend transferring it to the fridge for up to 1 week.
• To freeze: let the loaf cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag 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.

Recommended tools

• Grater
• Mixing bowls
• Wooden spoon
• Whisk
• 8 1/2″ x 4 1/2″ loaf pan
• Parchment paper

Get all of my kitchen essentials here!

More carrot cake recipes you’ll love

• The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
• Carrot Cake Smoothie
• Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)
• Healthy Carrot Cake Muffins with Cream Cheese Glaze
• Carrot Cake Baked Oatmeal Cups

Get all of our amazing easter recipes here!

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!

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Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting

4.98 from 130 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

ServesServes 12 slices

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!

Ingredients

• Dry Ingredients:
• 1 ½ cups (170g) whole wheat pastry flour (or white whole wheat flour)*
• ½ cup (48g) quick oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• Wet ingredients:
• 2 medium very ripe bananas, mashed (¾ cup mashed banana)
• ½ cup (77g) coconut sugar (or brown sugar)
• 1 large egg
• 1 teaspoon vanilla
• ¼ cup (56g) melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
• ¼ cup (63g) unsweetened applesauce
• 1 heaping cup (100g) shredded carrots (about 2 large carrots)
• ⅓ cup (80g) almond or coconut milk
• ⅓ cup (37g) chopped pecans or walnuts, plus 2 tablespoons (14g) for topping
• Optional add-ins:
• ½ cup (80g) raisins
• ½ cup (42g) unsweetened shredded coconut
• For the frosting:
• 4 oz (112g) cream cheese, softened (reduced fat if you'd like)
• ⅓ cup (38g) powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
• Whisk the dry ingredients: In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg and salt; set aside.
• Mix the batter: In a medium bowl, mix 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 ¼ cup of chopped walnuts or pecans, plus the raisins and coconut (if using).
• Bake: Pour into prepared loaf pan and bake for 40-55 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.
• 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!

Recipe Notes

* 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 trying a 1:1 gluten-free all-purpose flour.

To make into muffins or cupcakes: divide the batter into a muffin pan lined with muffin liners and bake for 15-18 minutes.

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 as the natural sugars release.

Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.

Nutrition

Serving: 1sliceCalories: 245calCarbohydrates: 33.9gProtein: 4.5gFat: 11.2gSaturated Fat: 6.4gFiber: 4gSugar: 17.4g

Originally published: 2015. Updated and republished March 11, 2021, republished on April 4, 2022, and republished with new photos on April 1st, 2026.