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    Hummusapien » Recipes » Dessert » Carrot Banana Bread

    ★★★★★ from 5 reviews

    Carrot Banana Bread

    Published Mar 28, 2022 · Modified Mar 24, 2022 · by Alexis Joseph · 12 Comments

    Jump to Recipe

    Super moist Carrot Banana Bread made with wholesome ingredients for a delicious dessert or snack. Try topped with with cream cheese frosting!

    plate with three slices banana bread

    This recipe is the lovechild of my Incredible Vegan Banana Bread and Carrot Cake Baked Oatmeal. Who wouldn't want a piece of that flavor situation?!

    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.

    1. Grate carrot. Make buttermilk and set aside.
    2. Mash two bananas in a mixing bowl. Make sure you have 1 cup. Whisk in eggs, oil, sugar, and vanilla.
    3. Add both flours, cinnamon, salt, and baking soda. Stir until just combined. Fold in carrots and walnuts.
    4. Bake for just under an hour. Cool, frost if you fancy, and devour!

    sliced banana bread with coffee

    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.

    mixing bowl with carrot batter and spatula

    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 three 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.

    two slices of carrot bread with fork

    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
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    plate with three slices banana bread

    Carrot Banana Bread Recipe

    ★★★★★ 5 from 5 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 10 slices 1x
    • Category: Desserts
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Super moist Carrot Banana Bread made with wholesome ingredients for a nourishing dessert or snack. Try topped with my healthier cream cheese frosting!


    Ingredients

    Units Scale
    • 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)

    Instructions

    1. Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. Grate carrot (I use my food processor.)
    2. Place milk and apple cider vinegar in a small bowl. Stir and set aside.
    3. 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.
    4. 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.
    5. 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.

    Notes

    *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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Marissa says

      May 01, 2022 at 7:19 pm

      Made it this weekend and it is one of the best banana breads I have made. My baking skills are not great and this bread recipe was easy to follow and came out perfect. I used brown sugar and it turned out great!

      Reply
      • Alexis Joseph says

        May 04, 2022 at 3:05 pm

        Thank you so much Marissa, you made my day! If you'd be up for leaving a star rating with your comment I'd be SO grateful 🙂 Thanks again!

        Reply
    2. Sarah says

      April 09, 2022 at 12:57 pm

      I love this recipe! So delicious 😋

      ★★★★★

      Reply
    3. Liz says

      April 04, 2022 at 4:05 pm

      This recipe was fool-proof and so yummy! Even toddler-approved! I will definitely be adding it to my regular baking repertoire.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 04, 2022 at 7:23 pm

        Heck yes! Thanks a ton, Liz! And YAY for being toddler approved 🙂

        Reply
    4. Martha says

      March 29, 2022 at 7:34 pm

      I made this loaf and added raisins, delicious! My four year old ate it up. Thank you!

      ★★★★★

      Reply
    5. Kori Daniel says

      March 29, 2022 at 2:20 pm

      This recipe is stellar! I just had a slice, and man-oh-man, what a match made in heaven! I love the inclusion of carrots in banana bread. I may play around with it and add raisins next time. Thank you for a recipe will become a staple for us!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 29, 2022 at 6:29 pm

        So fun! I thought about raisins, I just didn't have any LOL. Coconut would also be delish!

        Reply
    6. Kori Daniel says

      March 28, 2022 at 5:06 pm

      I was planning to make more of your baby banana muffins yesterday with our ripe bananas, but I was beat after washing all of Ansley's laundry. 😉 Then I wake up to discover my fallback is our gain because now I'll be making this loaf tonight!

      Also, happy anniversary! You two are precious, and Max is a perfect blend of you both. May you three continue to experience all the joy that life has to offer.

      Reply
      • Alexis Joseph says

        March 28, 2022 at 8:21 pm

        Yayyyy for loaf!! Thanks so much, Kori 🙂 You have SO much excitement ahead! XOXOX

        Reply
    7. Dylan says

      March 28, 2022 at 11:14 am

      I made this over the weekend and it is perfectly sweet, and has such a fab texture! Pairs great with a hot cup of coffee 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        March 28, 2022 at 8:18 pm

        Yayyyy so delish!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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