Super moist Carrot Banana Bread made with wholesome ingredients for a delicious dessert or snack. Bursting with spices and carrot cake flavor. Try topped with with cream cheese frosting!
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!
How to make carrot banana bread
This loaf comes together in a snap, ok? Ok.
- Grate carrot. Make buttermilk and set aside.
- Mash two bananas in a mixing bowl. Make sure you have 1 cup. Whisk in eggs, oil, sugar, and vanilla.
- Add both flours, cinnamon, salt, and baking soda. Stir until just combined. Fold in carrots and walnuts.
- Bake for just under an hour. Cool, frost if you fancy, and devour!
Key ingredients and tips
- 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.
- Oil: I use avocado oil but any neutral flavored oil works--melted coconut oil, light olive oil, canola, etc. I'd guess melted butter would work great as well.
- Vanilla and cinnamon: Extra cinnamon for carrot cake flavor! You can also add ¼ teaspoon nutmeg of you'd like.
- Salt and baking soda: So important for flavor and rise, respectively.
Can you use pre-shredded carrots?
Ahhh. The million dollar question! The short answer is yes, I think. Truth is, I've never tried them in a recipe like this because I feel like freshly grated have all that lovely water content which contributes to moisture in the recipe?
Freshly grated is best, but if you're in a pinch, I do think store-bought would be fine. Let me know if you try it!
Hot tip: if you have extra carrot after grating, save it to throw in a salad or smoothie.
How to store
Let the bread cool completely on a wire rack. Then store 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!
How 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.
Can you use frozen bananas?
You can, but you'll want to thaw them at room temperature first. Be sure to drain any of the excess liquid and then measure the 1 cup. You may need to use a bit more banana if you use frozen because of the water they release.
More banana bread recipes you've gotta try
- One Bowl Chocolate Zucchini Banana Bread
- Double Chocolate Almond Flour Banana Bread
- The Best Gluten Free Banana Bread
- Cherry Orange Pistachio Banana Bread
This recipe doubles as a superb little breakfast cake, too. Yes, hunny!Print
Super moist Carrot Banana Bread made with wholesome ingredients for a nourishing dessert or snack.
- ¼ cup milk* + 1 tsp apple cider vinegar
- 1 cup very overripe mashed banana (2 medium-large bananas)
- ½ cup coconut sugar (can sub brown sugar or white sugar)
- 2 large eggs
- ⅓ cup avocado oil
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¾ cup whole wheat flour (can sub all purpose flour)
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp fine sea salt
- ⅓ cup walnuts or pecans, chopped
- 1 cup freshly shredded carrot, packed (2-3 large carrots)
- Healthy Cream Cheese Fosting, optional for topping
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. Grate carrot (I use my food processor.)
- Place milk and apple cider vinegar in a small bowl. Stir and set aside.
- Mash bananas in a large mixing bowl using a fork. Make sure you have 1 cup! Add sugar, eggs, oil, and vanilla, whisking to combine. Stir in milk mixture.
- Add both flours, baking soda, salt, and cinnamon. Stir with a wooden spoon or rubber spatula until just barely combined (a few flour clumps are okay). Gently fold in carrots and walnuts, being careful not to over-mix.
- Pour into pan. Bake for about 50-55 minutes, or until a knife comes out clean. Let bread cool on a wire rack. Carefully flip pan to remove bread and let cool completely on the rack.
*To make homemade buttermilk, you want a high protein milk like cow's, soy, Silk high protein, etc so the milk properly curdles. It should look chunky.
FLOUR: You can also use white whole wheat or whole wheat pastry flour.
VEGAN: Use flax eggs and non-dairy milk.
Keywords: carrot banana bread