The very first time I made carrot cake banana bread, it was an early spring afternoon with the windows cracked just enough to let in a hint of fresh breeze. My kitchen smelled of cinnamon and sweet bananas, the kind of comforting scent that instantly makes you feel at home. This recipe has lived many lives in my kitchen—served at Easter brunches, packed into lunchboxes, even gifted to a neighbor who needed a pick-me-up. It’s become a symbol of comfort and joy, no matter the season.

Carrot cake banana bread is exactly what it sounds like: a warm, spiced loaf that brings together the best parts of two beloved baked goods. The soft, sweet bananas add moisture and natural sweetness, while freshly grated carrots bring texture and earthiness. Add a hint of spice and a swirl of cream cheese frosting, and it becomes a loaf that tastes like a hug from an old friend.

This recipe is especially cherished in my family around springtime, but truthfully, we find excuses to make it year-round. Whether you’re baking for a brunch table or just trying to use up those speckled bananas on your counter, carrot cake banana bread is always the right choice.

Why You’ll Love This Recipe

• A Unique Twist on Two Classics: It’s like banana bread and carrot cake had the most delicious baby.
• Moist and Tender Texture: Ripe bananas and carrots bring natural moisture and a soft crumb.
• Warm Spices: Hints of cinnamon, ginger, and nutmeg make every bite cozy and aromatic.
• Simple Ingredients, Big Flavor: No fancy tools or ingredients needed—just pantry staples and love.
• Cream Cheese Frosting: Optional but highly recommended—it elevates this loaf to dessert territory.

INGREDIENTS YOU’LL NEED

For the Bread:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
• 1 cup finely grated carrots

For the Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon

Optional Toppings:

• 1/2 cup chopped pecans
• Extra finely grated carrots

HOW TO MAKE CARROT CAKE BANANA BREAD

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line them with parchment paper for easy removal.

Step 2: Cream the Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This creates the base for a rich, tender loaf.

Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. The mixture should be smooth and golden.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and all of the spices. This blend gives your bread its cozy, aromatic character.

Step 5: Combine and Fold
Gradually stir the dry ingredients into the wet mixture until just combined. Then gently fold in the mashed bananas and grated carrots. Be careful not to overmix; just fold until everything looks evenly distributed.

Step 6: Bake
Divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack.

Step 7: Make the Frosting
Beat the butter and cream cheese until smooth. Add the powdered sugar, cinnamon, and vanilla and beat until creamy. Once the loaves are completely cool, frost the tops generously.

Step 8: Garnish and Serve
Sprinkle chopped pecans and extra carrot shreds on top for a rustic, bakery-style look. Slice and serve!

HELPFUL TIPS

• Use very ripe bananas: The darker the peel, the sweeter and more flavorful your banana bread will be.
• Grate carrots finely: Finely grated carrots melt into the batter beautifully, making the bread soft without stringy bits.
• Don’t overmix: Stir until just combined to keep the crumb tender.
• Let it cool completely before frosting: Frosting a warm loaf can lead to a melty mess.
• Make it a muffin: This batter works wonderfully in muffin tins too—bake at 350°F for 18–22 minutes.

DETAILS

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 2 loaves
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

• You can leave off the frosting for a less sweet breakfast-style loaf.
• Swap pecans for walnuts or leave them out entirely for a nut-free version.
• Add raisins or shredded coconut for extra texture.

NUTRITIONAL INFORMATION

Per slice (1/12th of a loaf, without frosting):

• Calories: 280
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 40g
• Sugar: 20g
• Fiber: 2g
• Protein: 4g

FREQUENTLY ASKED QUESTIONS

Can I use a different flour?
Yes! A 1:1 gluten-free flour blend works well if you’re avoiding gluten.

Can I make this ahead of time?
Absolutely. It tastes even better the next day. Just store it unfrosted and frost before serving.

How do I store leftovers?
Wrap in plastic or place in an airtight container. It will keep in the fridge for up to 5 days.

STORAGE INSTRUCTIONS

• Room Temperature: Store unfrosted loaves for 1–2 days.
• Refrigerator: Frosted loaves can be stored in an airtight container for up to 5 days.
• Freezer: Wrap unfrosted loaves tightly and freeze for up to 3 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, comforting bakes:

• Garlic Bread with Sliced Bread
• Maple Cream Cake: A Cozy, Sweet Tradition
• Blackberry Sweet Rolls
• Creamy Honey Cheesecake

CONCLUSION

Carrot cake banana bread is one of those recipes that never gets old. Whether you’re baking for a celebration or just because it’s Tuesday, this loaf feels like a treat and a tradition all at once. With its rich flavor, soft crumb, and heavenly frosting, it brings comfort in every slice. Trust me—once you make it, it’ll find a permanent spot in your recipe rotation.

Print