Whole Wheat Carrot Banana Bread with Walnuts

Super moist Carrot Banana Bread made with wholesome ingredients like whole wheat flour, freshly shredded carrot, and coconut sugar for natural sweetness. Bursting with spices and carrot cake flavor. Enjoy a slice for breakfast slathered with healthy cream cheese frosting!

This recipe is the lovechild of my Incredible Vegan Banana Bread and Healthy Carrot Cake. Who wouldn't want a piece of that flavor situation?! My love for nourishing loaves and quick bread recipes runs deep.

It's carrot season and we're doing it up. Now I have a serious question. Do you a) grate carrots by hand with a box grater, b) use the food processor to grate them in seconds, or c) buy pre-shredded carrots at the store? I polled you folks on Instagram and you mostly answered b, just like me!

Plenty of you said you buy pre-shredded, which I totally get. However you grate 'em, let's put those carrot cuties to good use!

The low down on star ingredients

This loaf comes together in a snap, ok? Ok.

• All purpose and whole wheat flour: We're basically using DIY whole wheat pastry flour (which is softer and less wheaty than whole wheat flour) because it's nowhere to be found in stores these days. This combo keeps it light and fluffy but still with some whole grains! You can sub it out for all purpose flour, too.
• Banana: I like to use the ripest bananas for the most natural sweetness bang for your buck. Since bananas vary so much in size, definitely measure out 1 cup of the banana after you mash it.
• Sugar: Coconut sugar or brown sugar add yummy caramel notes, but regular sugar also works! We're using just ½ cup for the perfect sweetness level.
• Eggs: For fluff, rise and moisture. You can sub flax eggs to make this vegan (2 tablespoons ground flax mixed with ⅓ cup warm water, set aside to thicken).
• Carrots: Hello, carrot cake vibes! I like to grate mine in the food processor, but a box grater works fab.
• Walnuts: For classic carrot cake flavor and texture. Pecans are also delish.
• Milk: A high protein milk like soy, cow's, or certain high protein nut milks work best to make buttermilk. Apple cider vinegar or lemon juice both work to curdle it.

To shred or not to shred?

The million dollar question about pre-shredded carrots from the store! Freshly grating at home means the carrots retain that lovely water content which contributes to moisture in the recipe. Do it by hand, I promise!

Hot tip: if you have extra carrot after grating, save it to throw in a salad or smoothie.

Got leftovers?

Store the cooled carrot loaf in an air-tight container on the counter (this large rectangular one is my favorite for storing muffins and breads) or wrap tightly in saran wrap for up to 3 days. You don't want your carrot banana loaf to dry out!

To freeze, wrap the loaf tightly in foil. Place in a plastic bag and squeeze the air out. It will stay fresh for up to four months in the freezer. 

You can thaw it on the counter at room temperature or in the microwave for 30 seconds.

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