Carrot Cake Banana Bread | FoodByMaria Recipes

Vegan Breakfast

Carrot Cake Banana Bread

Last Updated:
Pieces of carrot cake banana bread on counter

This delicious bread combines your love for carrot cake and banana bread into one amazing carrot cake banana bread that will knock your socks off. You’ve probably never thought to combine these two delicious cakes but here we are and we’ve done something I think you’re really going to love. 

Carrot cake banana bread from a side angle

Why you’ll love this carrot cake banana bread:

  • Quick Prep: Prep this in 20 minutes and let your oven do the rest of the work
  • Tasty: I love the combo of the spice of a carrot cake and the classic banana bread
  • Easy: Made with simple, easy-to-find ingredients
Ingredients for carrot cake banana bread laid out on counter

Ingredients:

Vanilla Extract: Make sure to buy pure vanilla extract for the best flavor. There are so many artificial extracts out there that just don’t have the same delicious flavor. It should say right on the bottle if it’s pure or not.

Pecans: If you don’t love the crunch of nuts in your baking, you can 100% commit the pecans. You can also swap them for other nuts like walnuts too.

Wet ingredients for carrot cake banana bread mixed together in a bowl

How to make carrot cake banana bread:

  1. Preheat the oven to 350F and prepare a large loaf pan with parchment paper width-wise.
  2. In a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, and ginger.
  3. In a large bowl, and using a hand mixer to break apart the the ripe bananas until slightly smooth.
  4. Add the brown sugar, egg, milk, vanilla, and melted butter until combined.
  5. Add the dry ingredients to the large bowl, whisk the ingredients together on medium speed until ¾ fully combined.
  6. Scrape the edges with a spatula, and add the grated carrots.
  7. Fold in the chopped pecans.
  8. Now, using a spatula, fold in the carrots until perfectly combined in the batter.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 40 minutes. Test the doneness by inserting a toothpick and it comes out clean.
  11. Allow to cool for a couple of minutes, the use a knife along the edges of the pan to release and life it out of the pan using the overhanging parchment.
  12. Cool on a wire rack.
  13. For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.
  14. In a medium sized bowl, whip the cream cheese with a hand mixer on medium/high speed for 1 – 2 minutes until soft.
  15. Add the icing sugar, milk, and vanilla, whipping until light and airy.
  16. Slowly stream in the melted butter, continuing to whip until smooth.
  17. Set in the fridge until the loaf is completely cooled.
  18. Once the loaf is cooled, scoop the cream cheese icing on top and use a spoon to lather it all over the top. Add swirls within the icing.
  19. Arrange the chopped pecans onto the cream cheese icing.
  20. Cut immediately OR store in the fridge until ready to eat!!!
  21. Use a serrated knife to cut it into 1 in width pieces.
Batter for carrot cake banana bread laid in a pan

Expert Tips & FAQ:

Get Creative: Add ½ -3/4 cup of raisins, coconut, or even chopped pineapple to your cake- customize your cake to make it deliciously perfect for you!

How can I make this gluten-free? Make this gluten free by using Bob’s Red Mill 1:1 Gluten Free Flour!

How can I make this bread dairy-free? To make this dairy free, use vegan cream cheese and butter in the loaf and icing. Make or buy coconut whipped cream to use for top of your cake instead- also delicious! For an egg-free option, substitute for 1:1 Bob’s Red Mill Egg Replacement.

Storage: Store the cake in the fridge for 4 – 5 days or in the freezer for 1 month.

Other Recipes You’ll Love

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Banana Bread

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 1 large loaf 1x
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Description

This easy carrot cake banana bread can be a sweet breakfast treat or a great dessert. Combining the spice of carrot cake, with classic banana bread.


Ingredients

Scale

2 ripe bananas

2/3 cup brown sugar

1/3 cup + 2 tbsp. plant-based milk

2 tbsp. butter (melted)

1 egg

1 tsp. vanilla extract

1 ½ tsp. vanilla paste

1 ½ cups all-purpose flour

½ cup rolled oats

1 tsp. baking soda

¼ tsp. salt

1 ½ tsp. cinnamon

½ tsp. ginger

1 ½ cups carrots (grated)

½ cup pecans (chopped)

Cream Cheese Icing

1 cup cream cheese

4 ½ tbsp. butter (melted)

1 cup + 2 tbsp. icing sugar

3 tbsp. plant-based milk

1 tbsp. vanilla

To Garnish

1 cup pecans (chopped)


Instructions

Preheat the oven to 350F and prepare a large loaf pan with parchment paper width-wise.

In a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, and ginger.

In a large bowl, and using a hand mixer to break apart the the ripe bananas until slightly smooth.

Add the brown sugar, egg, milk, vanilla, and melted butter until combined.

Add the dry ingredients to the large bowl, whisk the ingredients together on medium speed until ¾ fully combined.

Scrape the edges with a spatula, and add the grated carrots.

Fold in the chopped pecans.

Now, using a spatula, fold in the carrots until perfectly combined in the batter.

Pour the batter into the prepared loaf pan.

Bake for 40 minutes. Test the doneness by inserting a toothpick and it comes out clean.

Allow to cool for a couple of minutes, the use a knife along the edges of the pan to release and life it out of the pan using the overhanging parchment.

Cool on a wire rack.

For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.

In a medium sized bowl, whip the cream cheese with a hand mixer on medium/high speed for 1 – 2 minutes until soft.

Add the icing sugar, milk, and vanilla, whipping until light and airy.

Slowly stream in the melted butter, continuing to whip until smooth.

Set in the fridge until the loaf is completely cooled.

Once the loaf is cooled, scoop the cream cheese icing on top and use a spoon to lather it all over the top. Add swirls within the icing.

Arrange the chopped pecans onto the cream cheese icing.

Cut immediately OR store in the fridge until ready to eat!!!

Use a serrated knife to cut it into 1 in width pieces.

Enjoy!!

Notes

Add ½ -3/4 cup of raisins, coconut, or even chopped pineapple to your cake- customize your cake to make it deliciously perfect for you!

Make this gluten free by using Bob’s Red Mill 1:1 Gluten Free Flour!

To make this dairy free, use vegan cream cheese and butter in the loaf and icing.

Make or buy coconut whipped cream to use for top of your cake instead- also delicious!

For an egg-free option, substitute for 1:1 Bob’s Red Mill Egg Replacement.

Store the cake in the fridge for 4 – 5 days or in the freezer for 1 month.


Nutrition

  • Serving Size: 10
  • Calories: 407
  • Sugar: 30.1g
  • Sodium: 292.5mg
  • Fat: 20.3g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 52.2g
  • Fiber: 2.8g
  • Protein: 5.6g
  • Cholesterol: 61.9mg

Keywords: recipe, easy, cheese, cream

Post A Comment

Recipe rating