Get the Recipe: Carrot Cake Banana Bread
This carrot cake banana bread is soft, thick, warmly spiced, and flavorful! It combines two classic flavors into one easy, quick bread. This homemade bread recipe is perfect for a cozy breakfast, mid afternoon snack, or healthier dessert!
Ingredients
- 1 ½ cups mashed bananas
- ⅓ cup grated carrots, water squeezed out
- ½ cup melted coconut oil, or melted butter
- 2 eggs
- 1 tsp vanilla extract
- 2 cups oat flour
- ⅓ cup unsweetened coconut flakes
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup coconut sugar
- ½ tsp sea salt
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
- In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.
- Then, add in the remaining ingredients. Stir to combine.
- Transfer the batter into the lined bread pan. Smooth into an even layer.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.
- Remove from the oven.
- Finally, allow the carrot cake banana bread to cool before slicing and serving!
Notes
- Use ripe bananas for the best flavor and texture.
- After grating the carrots, squeeze out the excess moisture using paper towels.
- Bake until a toothpick inserted comes out with only a few moist crumbs.
- Store leftovers in an airtight container for up to 48 hours.
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Calories: 348kcal, Carbohydrates: 40g, Protein: 7g, Fat: 20g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 245mg, Potassium: 316mg, Fiber: 4g, Sugar: 13g, Vitamin A: 978IU, Vitamin C: 4mg, Calcium: 60mg, Iron: 2mg