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Carrot Cake Banana Bread Recipe
This carrot cake banana bread is the best of both worlds. It combines everything we love about classic carrot cake with the sweet familiar taste of banana bread in a healthier version you'll love. Enjoy it with or without the luscious cream cheese frosting for a delightful breakfast, snack, or anytime treat!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 16 slices
Calories: 250 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
Dry Ingredients
- 2 2 cups all-purpose flour
- ¾ ¾ cup brown sugar can sub coconut sugar
- 1 1 teaspoon baking soda
- 1 1 teaspoon ground cinnamon
- 1 1 teapoon ground ginger
- ½ ½ teapoon sea salt
- ¼ ¼ teaspoon ground cloves
- ¼ ¼ teaspoon ground nutmeg
Wet Ingredients
- 3 3 large ripe bananas
- 2 2 large eggs
- 1 ½ 1 ½ cups finely grated carrots
- ¾ ¾ cup apple sauce
- ¼ ¼ cup cooking oil
- ½ ½ cup EACH: chopped walnuts and raisins optional
Cream Cheese Frosting (optional)
- 6 6 ounces cream cheese softened
- 1 1 tablespoon butter softened
- 1 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 5"x9" loaf pan with butter or cooking spray. Whisk the dry ingredients in a medium-sized bowl.
- Mash the bananas in a large bowl then whisk in the eggs, grated carrots, apple sauce, and cooking oil.
- Add the dry ingredients to the wet ingredients and fold the batter until only a few streaks of flour remain. Add the raisins and walnuts, if using, and stir a few more times.
- Pour the batter into the loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Check the banana bread after 45 minutes and if the top is browning too quickly, tent it loosely with foil. Let the banana bread cool completely before removing it from the pan.
- Once the banana bread is completely cool, beat the cream cheese frosting ingredients with electric beaters until the frosting is smooth and creamy.
- Remove the cooled banana bread from the loaf pan and cover the top with the frosting. If you'd like, decorate the top with a few chopped walnuts and a few pieces of shredded carrot.
Cup of Yum
Notes
- Don't worry if you don't have all the baking spices, simply use the ones that you have. The most important one is cinnamon, so try not to skip that. You can also use 1 tablespoon of pumpkin pie spice instead of the individual spices that are listed.
- If you have a smaller-sized loaf pan, only fill it ¾ full then bake a few carrot cake banana bread cupcakes with extra batter.
Nutrition Information
Serving
1 slice
Calories
250kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
145mg
(6%)
Potassium
222mg
(6%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
2140IU
(43%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 250
% Daily Value*
| Serving | 1 slice | |
| Calories | 250kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 145mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.