Carrot Cake Banana Bread
This Carrot Cake Banana Bread is soft, moist, and full of cozy flavor from ripe bananas, shredded carrot, cinnamon, and vanilla. It combines the sweetness of banana bread with the warm spice of carrot cake, making it perfect for breakfast, brunch, snacks, or dessert. Serve it plain, add walnuts or coconut, or finish it with frosting for a more dessert-style loaf.
Ingredients
- 2 cups white flour spelt flour, or oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ⅛ teaspoon nutmeg optional
- 1 ½ cups mashed overripe banana
- ½ cup finely shredded carrot
- ½ cup maple syrup honey, or agave
- ¼ cup milk of choice or water
- ¼ cup oil or additional water
- 2 teaspoons vanilla extract
- ½ cup crushed walnuts optional
- Shredded coconut optional
Notes
Use very ripe bananas for the sweetest flavor and softest texture.
Finely shred the carrot so it blends into the loaf and bakes evenly.
The loaf tastes even better the next day after chilling overnight.
Store leftovers covered in the refrigerator for up to 5 days.
Slices can be frozen for up to 1 month.
For a dessert-style loaf, frost after the bread has cooled completely.