Carrot Cake Banana Bread Loaf Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Carrot Cake Banana Bread Loaf. I mean, come to Mama! If you love the flavors of a classic oatmeal carrot cake, you are going to adore this mashup.

This is the loaf cake that dreams are made of. It’s the glorious love child of two of our favorite things.

We’re talking super moist banana bread. We’re talking warmly spiced carrot cake. All baked into one incredible breakfast bread.

It’s the ultimate solution for those sad, ripe bananas on your counter. It’s the star of any tea time. This is the recipe you’ll make on repeat.

I am so excited for you to try this. Let’s jump right in!

Recipe Overview

• Cuisine: American
• Category: Quick Bread / Loaf Cake
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 1 glorious loaf (about 10 slices)

Do You Love This Recipe Too?

I have a serious problem. I can never decide between banana bread and carrot cake.

My brain says, “Make banana bread, you have ripe bananas!” My heart screams, “BUT THE CREAM CHEESE FROSTING!”

This recipe was my delicious compromise. The first time I pulled this loaf from the oven, my kitchen smelled like heaven.

It was so perfectly spiced and moist. I ate a slice warm, right out of the pan. I was completely obsessed from that moment on.

Recipe

Carrot Cake Banana Bread Loaf Recipe

Make Carrot Cake Banana Bread Loaf Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: - | Total: 15 mins

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 very ripe, brown bananas (about 1 ½ cups mashed)
• ¾ cup packed light brown sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups finely grated carrot (from about 1 large carrot)
• ½ cup chopped walnuts or pecans (optional, but so good!)
• ½ cup raisins or shredded coconut (optional)

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan really well. You can also line it with parchment paper for easy removal.

2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This is your cozy spice mix. Set it aside.

3

In a large bowl, mash those ripe bananas until mostly smooth. A few small lumps are totally fine! They add great texture.

4

To the bananas, add the brown sugar, oil, eggs, and vanilla. Whisk it all together until it’s completely combined and looks creamy.

5

Now, gently fold the dry flour mixture into the wet banana mixture. Use a spatula and mix just until you no longer see dry flour. Do not overmix! This keeps the loaf tender.

6

Fold in the grated carrot, and your optional nuts or raisins. The batter will be thick and gorgeous.

7

Pour the batter into your prepared loaf pan. Smooth the top with your spatula.

8

Bake for 55 to 65 minutes. Start checking at 55 minutes. It’s done when a toothpick inserted into the very center comes out clean or with just a few moist crumbs.

9

Let the loaf cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.

10

While it cools, make the glaze! Beat the softened cream cheese until smooth. Beat in the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk if needed to make a drizzle-able glaze.

11

Once the loaf is completely cool, drizzle that luscious cream cheese glaze all over the top. Let it set for a few minutes. Then, slice and devour!

Notes

Enjoy your homemade Carrot Cake Banana Bread Loaf Recipe!

Nutrition Information

Serving Size: 1 slice (without optional add-ins)

Calories: ~280

Fat: 12g

Carbohydrates: 40g

Fiber: 2g

Sugar: 24g

Protein: 4g

Did You Make This?

Leave a review and tag us on social media!

Now it’s my go-to for gifting, for brunch, for a sweet snack. It just makes everyone so happy.

My Shopping List for This Recipe

This loaf uses simple, cozy ingredients. You probably have most of them already!

The key players are your overripe bananas and a fresh carrot. The rest are pantry staples.

Let’s grab everything and get ready to bake.

Let’s Get Your Ingredients Ready

Here’s your full list. Measure everything out before you start. It makes the process so easy and fun!

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 very ripe, brown bananas (about 1 ½ cups mashed)
• ¾ cup packed light brown sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups finely grated carrot (from about 1 large carrot)
• ½ cup chopped walnuts or pecans (optional, but so good!)
• ½ cup raisins or shredded coconut (optional)

For the Cream Cheese Glaze (Trust me, do this!):

• 4 ounces full-fat cream cheese, softened
• ¾ cup powdered sugar
• 1-2 tablespoons milk or cream
• ½ teaspoon vanilla extract

Bringing This Recipe to Life (Step-by-Step)

Ready? This is the fun part. Follow these steps and you’ll have a perfect loaf. I promise!

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan really well. You can also line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This is your cozy spice mix. Set it aside.
3. In a large bowl, mash those ripe bananas until mostly smooth. A few small lumps are totally fine! They add great texture.
4. To the bananas, add the brown sugar, oil, eggs, and vanilla. Whisk it all together until it’s completely combined and looks creamy.
5. Now, gently fold the dry flour mixture into the wet banana mixture. Use a spatula and mix just until you no longer see dry flour. Do not overmix! This keeps the loaf tender.
6. Fold in the grated carrot, and your optional nuts or raisins. The batter will be thick and gorgeous.
7. Pour the batter into your prepared loaf pan. Smooth the top with your spatula.
8. Bake for 55 to 65 minutes. Start checking at 55 minutes. It’s done when a toothpick inserted into the very center comes out clean or with just a few moist crumbs.
9. Let the loaf cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. While it cools, make the glaze! Beat the softened cream cheese until smooth. Beat in the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk if needed to make a drizzle-able glaze.
11. Once the loaf is completely cool, drizzle that luscious cream cheese glaze all over the top. Let it set for a few minutes. Then, slice and devour!

Fun Variations to Try Next Time

Once you master the basic loaf, get creative! Here are some of my favorite twists.

Add a handful of chocolate chips to the batter. It’s a game-changer for any chocolate lovers in your house.

Swap the walnuts for pecans. Their buttery flavor is incredible with the carrot and banana.

Turn them into muffins! Just divide the batter into a lined muffin tin. Bake for 20-25 minutes. Perfect for on-the-go snacks. If you’re looking for more fast and fluffy muffin ideas, you must try these banana bread muffins in 30 minutes.

How to Store, Freeze, and Reheat

This loaf stays moist for days. Store any leftovers (good luck with that!) in an airtight container at room temperature for 2-3 days.

For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap. Then place them in a freezer bag.

It will freeze beautifully for up to 3 months. Thaw overnight on the counter.

To reheat a slice, pop it in the toaster oven or microwave for 10-15 seconds. It tastes like it’s fresh from the oven!

NUTRITION INFORMATION

• Serving Size: 1 slice (without optional add-ins)
• Calories: ~280
• Fat: 12g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 24g
• Protein: 4g

(Note: This is an estimate. Values will change with ingredient substitutions.)

A Quick Q&A on This Recipe

Can I use whole wheat flour?

Absolutely! You can swap half of the all-purpose flour for whole wheat. It adds a lovely nutty flavor and makes this breakfast bread feel even heartier.

I wouldn’t use 100% whole wheat, as it can make the loaf a bit dense. The half-and-half mix is perfect.

My bananas aren’t very ripe. What can I do?

We need those super ripe, spotty bananas for sweetness and moisture. But don’t worry!

You can speed up the process. Place your yellow bananas on a baking sheet. Bake them in a 300°F oven for 15-20 minutes, until the skins turn black.

Let them cool, then scoop out the soft insides. It works like a charm!

Do I have to make the glaze?

Okay, no. You don’t have to. The loaf is amazing all on its own.

But the glaze is what takes it from “great banana bread” to “unforgettable carrot cake experience.” It’s the creamy, tangy finish that makes it special. Just try it once!

There you have it! My absolute favorite loaf cake in the whole world. For another incredible banana-based treat with a delicious crumb topping, you should definitely bake a batch of these coffee cake banana muffins next.

It’s cozy, it’s flavorful, and it brings so much joy. I know you and your family are going to adore it.

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!