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Carrot Cake Banana Bread

by Contributing Author

Sweet, moist, and absolutely delicious, this Frosted Homemade Carrot Cake Banana Bread recipe is perfect for a healthy breakfast or dessert.

Carrot cake banana bread with homemade frosting

If you’re looking for a great springtime recipe to serve to family and guests, this classic Carrot Cake Banana Bread is always a crowd pleaser.

Recipes can be low-fat, low-calorie, oil-free, gluten-free, dairy-free, egg-free, and vegan.

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carrot cake banana bread

If only carrot cake was always in season.

I’m so happy to post carrot-themed recipes all year round.

But perhaps no one but me wants to eat carrot cake in December (or maybe you do too?), so in the weeks between St. Patrick’s Day and Easter, eat as many carrots as you can. I’m trying to pack a cake.

I’ve already posted Carrot Cake Oatmeal, Waffles, and Healthy Carrot Cake, so this year I decided to change the flavor to one of my favorite flavors: Banana Bread.

I knew this recipe would be delicious even before I tasted it. Carrot cake and banana bread!

Above – Watch the recipe video for Carrot Cake Banana Bread

carrot cake banana quick bread loaf

Carrot Cake Banana Bread Ingredients

To make the recipe, you’ll need flour, cinnamon, chopped carrots, pure vanilla extract, baking powder, baking soda, salt, sweetener, milk, and mashed bananas.

Carrot cake banana bread is great on its own, but one of my favorite things about carrot cake is the frosting.

Choose your favorite dairy-free milk for our Vegan Carrot Cake Banana Bread. Carrot banana loaf is already egg intolerant.

Flour types that work include spelt, oat flour, white all-purpose flour, or some all-purpose gluten-free flours. try it.

You can frost it with softened coconut butter, or about half a cup of my homemade vegan cream cheese frosting recipe for vegan cinnamon rolls.

Garnish with crushed walnuts and shredded carrots.

Healthy Carrot Cake Bread Recipe

How to make carrot cake and banana bread

Preheat oven to 350 degrees Fahrenheit and grease a 9×5 loaf pan with oil or line bottom of pan with parchment paper.

Combine all dry ingredients in a large mixing bowl and stir well. If desired, you can add a half cup of crushed walnuts or chopped coconut.

In another bowl, whisk all remaining ingredients, including chopped carrots and bananas. Alternatively, you can technically save time and whisk them directly into the dry ingredients to form a batter.

Smooth batter into prepared loaf pan. Place on rack in center of oven and bake for 45 minutes or until carrot-banana bread is nearly clean with a toothpick stuck in center.

Let the bread cool completely before circling the sides with a knife. Invert onto a large serving plate and frost if desired.

Cooking and storage tips

Cover loosely with a cloth or paper towel and store on the counter or in the refrigerator overnight.

The taste and texture of this bread will be even better the next day as the excess moisture will evaporate, resulting in a fluffy bread.

After a day, leftovers are best placed in a covered container and refrigerated for 3 to 4 days.

For low carbs, try this keto carrot cake

Secretly Healthy Carrot Cake Banana Bread Recipe (Vegan)
  • 2 cup White, spelled or oat flour (or try this almond flour banana bread)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • Optional 1/8 teaspoon nutmeg
  • 1 1/2 cup mashed ripe banana (For banana-free, try this vegan carrot cake)
  • 1/2 cup finely chopped carrot
  • 1/2 cup pure maple syrup, honey or agave
  • 1/4 cup milk or water of your choice
  • 1/4 cup oil or extra water
  • 2 teaspoon pure vanilla essence
  • option crushed walnuts, coconut, etc.
  • Preheat oven to 350 degrees Fahrenheit. 9×5 pan, or a line of parchment. Mix dry ingredients in bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut.In another bowl, whisk the liquid ingredients, including the carrots and bananas. Pour the wet into the dry and stir to form a batter. Smooth into prepared pan. Bake on center rack for 45 minutes or until you can stick a toothpick in the center and it’s almost spotless. Let cool. Cover and refrigerate overnight. The taste and texture he gets better the second day (even sweeter on the third day). Leftovers can be sliced ​​and frozen for up to a month. If you prefer to freeze your bread, I’ve included some links to some frosting recipes in the post above. Alternatively, you can use about 1/2 cup softened coconut butter, sweetened if desired.nutrition information

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