Carrot cake is great. Banana bread is great. And when you combine them both in one sweet little loaf, it’s possibly even greater. Our Carrot Cake Banana Bread feels like a treat, but it’s a reasonably healthy one. With whole-grain flour, coconut oil, and some fruits and veggies stirred in, you can feel good about every bite.
The batter starts with a couple of mashed ripe bananas and it’s sweetened with maple syrup or honey, your choice. You can also opt to use oat flour to keep it gluten-free, but whole wheat flour is a great choice as well. Thanks to the shredded carrot and chopped nuts, either of those flours work well with the texture of this bread/cake.
This recipe will make one loaf, which will take about forty-five minutes to bake. It’s a long time to wait for something so delicious, but it’ll be well worth it in the end.
It’s an easy loaf to make, and it’s the kind that blurs the line between bread and cake. Whether you’re craving a snack or a sweet, a slice of this does the job, but since it gets its sweetness from bananas, carrots, and maple syrup (or honey), it’s one you don’t have to second guess.
Carrot Cake Banana Bread
Serves Yield 1 loaf
- 2 overripe bananas, mashed
- 2 eggs, beaten
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups oat flour OR white whole wheat flour
- 1 cup carrots, finely grated
- 1/2 cup walnuts, chopped
- Preheat oven to 350°F and grease a loaf pan with nonstick spray. Set aside.
- To a large bowl, stir together the bananas and eggs. Add coconut oil, honey or maple syrup, and vanilla, and stir until combined.
- Add baking soda, cinnamon, salt, and flour and stir to combine. Stir in carrots and nuts and pour into prepared baking pan.
- Bake until a toothpick inserted into the center comes out clean, 45-55 minutes. Let cool completely before frosting, slicing, and serving. Enjoy!
Recipe adapted from Chocolate Covered Katie.