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Carrot Cake Banana Bread

4.99 from 354 votes

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 wonderful springtime recipe to serve family or guests, this classic carrot cake banana bread is always a huge crowd pleaser.

The recipe can be low fat, low calorie, oil free, gluten free, dairy free, egg free, and vegan. And it’s super easy to make, using ingredients you already have on hand.

You may also like Healthy Chocolate Chip Cookies

carrot cake banana bread

If only carrot cake were always in season.

I’d be so happy posting carrot themed recipes all year round.

But since possibly no one else besides me wants to eat carrot cake in December (or maybe you do too?), I try to pack as much carrot cake as I possibly can into the few weeks between St. Patrick’s Day and Easter.

Because I’ve already posted carrot cake oatmeal, waffles, and Healthy Carrot Cake, this year I decided to turn the flavor into banana bread, one of my other favorite flavors.

I knew the recipe would be good before even tasting it. After all, it’s carrot cake AND banana bread!

Above – watch the carrot cake banana bread recipe video

Carrot Cake Banana Quick Bread Loaf

Carrot cake banana bread ingredients

To make the recipe, you will need flour, cinnamon, shredded carrot, pure vanilla extract, baking powder, baking soda, salt, sweetener and milk of choice, and mashed banana.

While the carrot cake banana bread is completely wonderful on its own, one of my favorite things about carrot cake is the frosting.

For vegan carrot cake banana bread, choose your favorite dairy free milk of choice. The carrot banana loaf is already naturally egg free.

Types of flour that work include spelt flour, oat flour, white all purpose flour, or some all purpose gluten free flours. Feel free to experiment with others, although I do not recommend using coconut flour or almond flour.

You can frost with softened Coconut Butter or about half a cup of the homemade vegan cream cheese frosting recipe from my Vegan Cinnamon Rolls.

I sprinkled crushed walnuts and shredded carrot over the top to decorate.

Healthy Carrot Cake Bread Recipe

How to make carrot cake banana bread

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

In a large mixing bowl, combine all dry ingredients and stir well. You can add half a cup of crushed walnuts or shredded coconut if you wish.

Whisk all remaining ingredients, including the shredded carrot and banana, in a separate bowl. Or you can technically save time and whisk them straight into the dry ingredients to form a batter. Do not overmix.

Smooth the batter into the prepared loaf pan. Place on the oven’s center rack, and bake for forty five minutes or until a toothpick inserted into the center of the carrot banana loaf comes out mostly clean.

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

Baking and storage tips

Loosely cover with cloth or paper towels, and store on the counter or in the refrigerator overnight.

The taste and texture of this bread are better the next day, because excess moisture will evaporate, resulting in a fluffier loaf.

After one day, it is best to refrigerate leftovers for three or four days in a covered container. Or slice and freeze for up to three months.

For low carb, try this Keto Carrot Cake

Secretly Healthy Carrot Cake Banana Bread Recipe (Vegan)
Pin it now to save for laterPin Recipe

Carrot Cake Banana Bread

Deliciously moist and secretly healthy carrot cake banana bread that's perfect for breakfast or dessert!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 12 – 14 slices
5 from 354 votes


  • 2 cups white, spelt, or oat flour (or try this Almond Flour Banana Bread)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • optional 1/8 tsp nutmeg
  • 1 1/2 cup mashed overripe banana (for banana free, try this Vegan Carrot Cake)
  • 1/2 cup finely shredded carrot
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup milk of choice or water
  • 1/4 cup oil or additional water
  • 2 tsp pure vanilla extract
  • optional crushed walnuts, coconut, etc.


  • Preheat oven to 350 F. Grease a 9×5 pan, or line with parchment. Combine dry ingredients in a bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut. Whisk liquid ingredients—including carrot and banana—in  separate bowl. Pour wet into dry, and stir to form a batter. Smooth into prepared pan. Bake on the center rack 45 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month. If you want to frost the bread, I included a few links to some frosting recipes above in the post, or you can use about 1/2 cup softened coconut butter, sweetened if desired.
    View Nutrition Facts


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More About The Cookbook

Published on March 26, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Natasha @ Thoughts of Tradition says

    I’m delighted to see another banana bread recipe. This looks so delicious, I cannot express it through mere words. I, for one, love carrot cake and would gladly eat it in December. If I try this next week, I will report back with photos.

  2. Christina says

    That bread looks delicious! You’re not the only one that wants to eat carrot cake all year round either. I love carrot cake and will happily eat it any time of year. Could you do a recipe for carrot cake pancakes? Since you’ve already done carrot cake cupcakes, oatmeal, and bread, I think pancakes (with cream cheese frosting!) are a logical thing to try next.

  3. Mary says

    This recipe says it is oil free but lists oil as an ingredient, though you say this is optional. Katie, did *you* use oil in your recipe? I’ve had bad luck with your recipes that say I can sub milk for oil. They don’t cook well and never look anything like the picture.

    • Jason Sanford says

      If it’s listed as an option for a recipe, it means that either Katie or one of her testers has tested that option. I know many readers and Katie have made her banana bread recipes with milk instead of oil and it still works well, and she talks about this in her Healthy Banana Bread recipe. What recipes did you try that didn’t work? Maybe I can help troubleshoot.

      • Connie says

        Agreed Melissa. I think it’s so rude that they don’t reply back to a recipe they’ve posted. It shouldn’t have to come from another reader.

        • Jennifer M says

          I came here to leave a comment about the recipe but unfortunately found this comment from Connie instead. Yes Connie, it’s so rude that someone who runs a blog where she isn’t charging you anything to see the recipes wouldn’t be able to personally respond to every one of the hundreds of emails, comments, and facebook messages she probably gets every day because she’s too busy living her life. It’s so rude that she doesn’t spend her whole day in front of the computer screen to make sure she answers your comment because of course it’s the most important comment of all. Honestly what I think is much more rude is to be so unappreciative about something you’re getting for free and forget that the bloggers you’re criticising are actual people with lives outside of the internet.
          Katie, feel free to take my comment down if it’s out of line. I thought about letting it go but just couldn’t not say something.

          • Njoki says

            Thank you Jennifer. The world needs more people like you for sure.
            I cannot believe the nerve of some people.
            I love CCK recipes, and i am so sorry that people find a way to fault her for stuff like these while her blog is incredibly useful to some of us.

          • nicole says

            HAHA! You are awesome. Amen to people getting something AMAZING for free and still wanting more. It’s nice if the bloggers comment but please remember everyone, THEY HAVE LIVES TOO.

        • Charlie says

          I figured out that Jason works for Katie before he mentioned it anywhere.
          Plus, now that this free website has grown significantly and recipes are so popular, it’s extremely unrealistic to expect Katie to manage all of this website on her own.
          I appreciate your useful free website and recipes Katie. Thank you to You & your Team 🙂

      • Jason Sanford says

        I’m just seeing these latest two replies, and I apologize for both the drama and the confusion my initial comment may have sparked. I am on the media team for Chocolate Covered Katie and so it is my job to help answer questions, because while it’s true that she gets too many to respond personally to all of them individually, it’s also true that she is grateful to all of her readers and doesn’t want any question they took the time to leave to go unanswered. In Katie’s recipes, as I mentioned in my initial comment, if Katie lists something as an option it means she or one of her testers has tested it to make sure that option will work. If something is not listed in the recipe as being an option, you are still free to try it at your own risk. Hope that helps clear up any confusion!
        Jason (media relations)

        • Charlie says

          I figured out that you work with Katie without you having to write it anywhere 🙂
          Thanks for your timely replies to the thousands of questions Jason!!!

  4. Carol says

    I was going to make the banana/blueberry bread today. I have my bananas and was ready to go until I saw this! I have a bag of carrots I wasn’t sure how to use and this recipe magically appears in my email! I am going to make this AND throw some blueberries in it too. I make my own oat flour with my Braun hand blender. Fun thing to do during a snow storm on the first day of spring. lol. PS: Bean soup in the crock pot too. YUM! I just pray the power doesn’t go out!!!

    • Kathryn says

      Carol, I wanna come to your house! Except it’s sunny and 60 degrees at mine… But your foods sound delicious and inviting!

      • Carol says

        Lucky you! Yesterday, I was sitting outside in the sun in 60 degree giing myself a pedicure. Now today we are being buried in snow but it won’t be around long. Mother Nature is going through menopause. lol. My bread is delicious by the way. I’m going to post pics via a separate comment.

  5. Debby says

    Oatmeal flour is so easy to put regular oatmeal in the blender and blend until powder. Works great. You should also be blending up sugar to make powdered sugar without the chemicals.. All of Katie’s recipes are so tasty !

    • Jason Sanford says

      Do you need to substitute them because of an allergy? Or you don’t like the taste? Leaving them out will not affect the texture, only the taste, so texture-wise it would be fine to omit. I just don’t think Katie can vouch for the flavor because she hasn’t tried it.

      • Nicole says

        Yes omitting cinnamon and vanilla because of an allergy.. I’m also going to try using tapioca flour because I’m allergic to wheat and gluten as well, so that eliminates spelt or oat flour.

  6. Carol says

    I made this carrot cake/banana bread and it is fabulous! I made the following modifications:
    I made my own oat flour and pureed the bananas with my Braun blender. I left out the optional nutmeg. Instead of a sugary sweetener, I used 1/4 cup of NuNaturals Simple Syrup. If your bananas are super ripe, you don’t need much additional sweetener. Instead of the addt’ll milk, I used 1/4 cup of healthy olive oil. And since I loved the banana blueberry bread recipe so much, I added about 1/2 cup of blueberries. I also added 10 minutes to the baking time. I did sample one slice and it was delicious! I have 9 slices left which will be my breakfast for the next 9 days!

  7. erica says

    I love Katie’s recipes! PS I have never had a problem with her recipes using either oil or milk, and when it says milk I always use unsweetened vanilla almond milk. Works like a charm every time! My husband is obsessed with your recipes. I love every one that I have tried. Printing this one out now. Thanks again so much for contributing your awesome-ness!

  8. Cassie Thuvan Tran says

    Combining my two favorite breakfast breads is just GENIUS! Pairing carrots with banana is incredible. I love how delicious and fluffy this loaf looks! Never would have guessed that it’s oil free!

  9. Eva says

    I just had to laugh because about ten minutes ago I made a list of all the things I want to bake this month, and wrote down both banana bread and carrot cake. Then came here for some inspiration and saw this. Definitely gonna make it soon! Thanks for the recipe Katie!

  10. sabrina says

    thank you for all of these healthy options! i love carrot cake too, and yes, frosting too, but only eat it rarely because of the calorie count, not the season, so appreciate a slimmed frosting recipe!

  11. Kat says

    How would I go about substituting raw sugar for the liquid sweetener in this recipe? (I’m running low on honey and maple syrup is crazy expensive in Australia.)

    • Jason Sanford says

      We haven’t tried it so really can’t say for sure, but maybe google how to make a simple syrup from sugar?

    • Natasha @ Thoughts of Tradition says

      I have successfully substituted water for maple syrup in her other banana bread recipes. Just replace it with a mixture of sugar and water. Add sugar to water and taste if sweet enough, and then measure out the amount called for in the recipe.
      Or you can try doing what I did, and simply using water instead. I enjoyed it but I know most people wouldn’t share my enthusiasm.

      • Kat says

        Yeah, it worked fine to just make simple syrup with the raw sugar. It actually tastes CRAZY similar to maple syrup.

  12. Dayna says

    Awesome recipe. I made it into muffins for portion control reasons and it turned out very good. Not overly sweet which is what I appreciate about it. I got 12 muffins out of this recipe and figured out the calories for each is 125 (using 1% milk and canola oil). Thanks! I just recently discovered your site so I’m excited to try other recipes.

    • Njoki says

      Good idea! Could you please tell how you adjusted the time? I am assuming it should be less for muffins compared to a whole loaf…

  13. Jade says

    Can I just say that these recipes have been my saving grace! Healthy desserts are definitely the way forward and have helped me so much with maintaining my weight loss!
    I have made the carrot banana bread and I’m hooked!! I’m a huge fan of your recipes and the book never leaves my book stand in kitchen…

    Thank you Katie for sharing your creativity!! ?

  14. Sofia says

    This doesn’t really have much to do with the recipe, but I am planning on ordering the “Hello Breakfast” cookbook. I have heard some readers buying a copy but it came without the extra recipes (i.e. vegan mozzarella cheese) and I was wondering if there is a way to avoid that without e-mailing me the extra ones. That cheese just looks so good! Just don’t want to put you all through the extra trouble. Thanks!

    • Jason Sanford says

      Hi! The bonus pack should go out automatically whenever someone gets the ebook, and it’s just getting caught in spam for some people. To make 100% sure you get it, I can send it out manually to you if you want. Would that work? Then you wouldn’t have to worry about it possibly getting caught in a spam filter somewhere on the web :).
      Jason (media relations)

  15. Kat K says

    I was so excited to make this, but it turned out so disappointing! It’s really not very much of a carrot cake at all; after all the talk of how much you love carrot cake, the only flavour I got was banana. It’s an okay banana bread, but there’s really nothing carrot-cake-like about it. And I even doubled the spices. If I try this again, maybe I’ll find a way to double the carrot as well or something.

    • Aimee says

      No offense, but if you wanted carrot cake instead of banana bread then why not just make her actual carrot cake recipe instead of making banana bread and then being confused that it tastes like banana bread?

  16. Michelle says

    I’ve made this bread twice in the past week and it was fantastic! I added in the coconut and cut down the maple syrup to 2 tablespoons, and also added chopped dates and used 5 bananas. I also used whole wheat flour, which absorbed a lot of liquid so I had to add in a bit more cashew milk. It turned out beautifully, thank you so much for the wonderful recipe!

  17. Lisa says

    Hi Katie,
    I tried your carrot cake banana bread as I loved the idea of combining carrot and banana and it turned out wonderful!
    I am quite new to vegan baking and I was looking for a recipe that would give a moist, fluffy cake, just like the (non-vegan)cakes my mom used to bake when I was young. And: success!
    Making the batter was not difficult and your baking instructions were very clear. My first ever carrot cake looked perfect and tasted delicious!
    Sending you a picture (without frosting).
    Many thanks for sharing your wonderful recipes!

    • Jason Sanford says

      I’m not sure where you live, but baking soda should be a product available worldwide, as it’s a very generic product found in pretty much any grocery store. Maybe it just has a different name where you are, such as bicarbonate sodium or sodium bicarbonate?

  18. James M. says

    Holy smokes this cake is awesome!! Cream cheese frosting makes it sing!! Printed this one to save for another time. Whole family approves. I added the optional coconut and will add nuts next time! I also replaced the honey with molasses.

  19. Laura says

    So so so good!!! Can’t wait to get up tomorrow morning for breakfast lol and wow, how nutritious when I put the ingredients into my nutrient chart I was very surprised. So good!

  20. Sara says

    Made this bread and it was wonderful. Used coconut butter with a little honey for the icing and sprinkled a few pecans on top. Will definitely be making this again!

  21. Tiffany Svorinic says

    I would highly recommend this recipe! I used whole wheat flour, coconut oil and added 1/4 cup shredded coconut. Absolutely delicious. Thank you!

  22. Barbara says

    I made your Carrot Cake Banana Bread today.
    Really yummy! Thank you! I put chopped walnuts, shredded coconut in it and a yogurt cream cheese frosting (not vegan). Really delicious! ❤️?

  23. Barbara says

    Here is a photo of my Carrot Cake Bannana Bread. Greek Yogurt/cream cheese frosting with all natural carnival sprinkles.

  24. Angeline says

    Tried the recipe and it came out great! I used homemade oat flour and 1/4 cup natural olive oil (where it says either oil or milk of choice), and I used 1/4 cup of almond milk. Just tried it out of the oven and even though the recipe says it tastes better the second day refrigerated, I thought it was amazing as is. First time trying to make something from this website, and I’m SO glad I did. Will definitely make this again! Thanks so much Katie!

  25. Cathy says

    Does anyone have a suggestion for making this large scale in a 9×13 pan, to slice as bars? I figure double the recipe and just watch closely for doneness, but I’d like to hear other ideas beforehand!

  26. Kristi says

    LOVED this! I say loved because it’s already gone! My family gobbled it up. Even my carnivorous, doesn’t like anything vegan, husband loved it! He ate half a loaf! My girls also loved it even the picky one who doesn’t love my GF baking. It was a win all around! Next time I will definitely double. I used oat flour (oatmeal ground in my vitamix), maple syrup and 1/2 c canned full fat coconut milk instead of oil. I also doubled the cinnamon because I love spiced carrot cake. I didn’t add coconut or nuts because kiddos don’t like them.

  27. Lindsay says

    okay, I’ve made a lot of things from CCK, and most successful, but this one is the best recipe I have made, yet. I wanted a more traditional carrot cake loaf, so I substituted one (steamed) apple for one banana and used one over ripe banana and the rest ground carrots (not finely grated, just normal grating). I also added 1/2 cup of raisins (pre-soaked in boiling water) and some ginger. I used two loaf pans for baking. I made a cream cheese icing and added walnuts on top for the loaf I will pass on to the neighbours. It turned out soo moist. I can’t get over how amazing this bread is. I seriously questioned if it would be sweet enough and it totally is! I wish I could give this more than 5 stars, even without vanilla (I’m still out…)

  28. Misty says

    I used this recipe to make muffins for my toddler- they taste a little salty so i’ll be adjusting the salt next time.

  29. Tiffany says

    This was AMAZING!! Didn’ t expect the texture and flavour to be so on point. I used 1 cup white flour + 1 cup oat flour and coconut flour. I also used a little less than 1/2 cup of honey. Thank you, Katie!

  30. Summer says

    Hello, Can I grind up oatmeal for the oat flour or is that not the same? I look forward to making this. thank you much!

      • Ankita Singh says

        5 stars
        Just made this it was amazing. Was a bit short on banana and carrot so I used a bit of applesauce to replace. I also replaced the additional milk/oil with half almond milk, half applesauce. Used pumpkin spice instead of cinnamon and nutmeg. And used sugar free maple syrup. Great all in all, will def be making again. Btw cut the whole thing into 12 pieces, about 85 cals a slice.

  31. Varda says

    Where is the recipe to the carrot cake banana bread? I only see the photo but recipe is nowhere to be found?

    • Jason Sanford says

      Hmm I see the whole recipe. What do you see under the photos? Have you tried refreshing the page?

  32. Shauna says

    This bread is delicious. I didn’t realize it was a vegan recipe until I was almost done mixing the batter, so I added an egg, just in case. I didn’t have enough banana, so I used applesauce to make up the difference. And I used coconut milk. I threw it in the oven and kept my fingers crossed. It came out better than I expected! Next time, I will follow the original recipe and add some nuts and maybe chocolate chips too. This is one of the best online recipes I have ever come across. Thank you!

  33. Lizzie says

    Subbed- whole wheat flour in (one cup) and used cake flour for other cup. Added one egg and roasted walnuts on top. Used 1 banana and one cup of carrots shredded.used milk not oil. And 1/4 pineapple juice and 1/4 cup maple syrup. Those were my modifications.

  34. Farah says

    What a wonderful recipe. It comes together so easily.
    The only problem I have is figuring out how to get it to last until the next day or two to appreciate the sweeter favour!

    Thanks for all your great recipes.

  35. Jenna says

    Have not tried it yet but just finished baking and boooooyyt it smells great! Every other recipe I’ve tried so far from Katie’s blog has been phenomenal! Can not wait to eat!

  36. Reena says

    I adore you darling Katie! 🙂 I always thought I am wiered because of my cooking but now I have found there is another one! Anyway I did this banana bread for the second time and this time I ruined it, suspect it happened because bananas were not really ripe, so everyone take a note if you like. Greetings from Australia! Ps it’s always chocolate, peanut butter, banana, pumpkin and carrot season no matter were you reside. 🙂

  37. Allison says

    OMG I made this today and it turned out incredible! I seriously cannot believe how fluffy and delicious it is. It tastes like real decadent carrot cake but is pretty healthy and low calories. SO impressed with this recipe. Cannot wait to share it with others.

  38. Audrey Schlegel says

    If anyone wants to do this gluten-free: I did half (gluten-free) oat flour and half buckwheat flour. DELICIOUS! And the buckwheat added a nice nutty flavour. I would also recommend to add some walnuts or hazelnuts (or both, let’s be crazy!), it really tastes amazing!
    (Yep, I am a personal stylist and I like to put my own twist on things!)

  39. Tami says

    I made this yesterday, using your chocolate avocado frosting recipe (I live in Mexico and was just using easy-to-find ingredients) and it was DELICIOUS!!!! I love carrot cake, and it was so much fun to make with my 3 year old – and also love that she could lick the frosting spoon with no guilt whatsoever. your recipes consistently turn out perfect!! thank you.

  40. Joan Brook says

    I made the carrot banana bread yesterday and it’s delicious. It’s all gone in 24 hours. I’ll definitely make it again and it will become one of my regular bakes. Many thanks.

  41. Rosie says

    This turned out great! I only had half the amount of needed bananas so I subbed with unsweetened applesauce and added a 1/8 cup carrots. I also only used 1/8 cup oil and used 3/8 cup cashew milk. To top it off, I sprinkled chocolate chips over the top. It is SO moist and very dense, which is a perfect pick me up during a long work day. I’ll definitely be making this again!

  42. Miarou says

    I have been on a baking binge lately, this is something I normally don’t do but I had a big batch of bananas become ultra ripe overnight. So, I have been making multiple versions of your banana bread. They are all so easy to make and they taste delectable!

  43. Paulette says

    Hi Katie! This looks amazing! I have all the ingredients and am excited to try it ASAP, as soon as my bananas reach the overripe stage.
    Just one question: What is the reason to refrigerate it? I have noticed these instructions in many of your recipes. Is it a food safety issue? Asking because I don’t have a refrigerator (only 2-3 hours of electricity/day, so not much point 🙂 ) and live in a tropical climate. Do you think it would be okay to not refrigerate?

  44. Akanshu Jamwal says

    I love carrot but Carrot Cake Banana Bread is new for me i try this love you your recipes are different and interesting

  45. Laurel Combs says

    This is the perfect muffin recipe that lets me substitute whatever happens to be in my pantry. So far I’ve made them with whole wheat flour and water instead of milk/oil, with coconut and pecans, without carrots (poor planning that day lol) and with homemade oat flour. Each time they come out perfect and delicious. The only thing I’ve regretted is adding 1/8th tsp cloves. It’s much yummier without. For muffins I bake them for about 25 minutes and then turn off the oven for another 10.

  46. Mandie says

    Made this yesterday and ate today. Delicious. Moist and sweet enough I’ve decided not to frost. Rare for me. I added the walnuts, used soy for my milk and used coconut oil. Thanks Katie. My carnivore husband loved it too.

  47. Monica says

    This turned out delicious. I did add the oil, and added about 1 cup of carrots as I was trying to finish off the overripe bananas and additional carrots in the house. I also added chopped walnuts into the batter before putting it in the oven. Baked it in an 8×8 pan. First time I’m baking without eggs. Turned out so yummy. Even my teenage daughter who never eats any banana bread or anything with walnuts in it is enjoying this for breakfast for the last 3 days. Thanks for a fantastic recipe.

    • Jason Sanford says

      Sorry we have never tried with anything else so really can’t say! Be sure to report back if you experiment.
      Jason (media relations)

  48. Sherry Shane says

    This was pretty good. I used half all purpose and half amaranth flour. Then I threw in some walnuts and it turned out good. Thank you Katie!

  49. Deb says

    Another delicious recipe. I made it with 2% milk, coconut oil and ground oats up to make oat flour. I did not frost. I followed the recipe exactly, except I could not wait for a slice until the next day. I will definitely make again.

  50. Anna Lorraine Heppenstall says

    On the nutrition facts – did Katie use oil or extra milk? I’m gonna make this today. I’m sure I’m gonna love it! I love carrot cake!

  51. Helen McIntyre says

    Just wondering when you say ‘white flour’ what does this mean? Is that plain flour, or self raising flour? Thank you

  52. Chelsie says

    Hey, I’ve made this carrot cake banana bread loaf 4x over 2 weeks! It’s delish! And healthy! What would be the baking time for mini loaf pans.?

    • Jason Sanford says

      Hmm, is your oven calibrated? What specific ingredients did you use? Are you at high elevation? I haven’t had that issue or seen anyone else have it in the comments, so my biggest guess is that it’s something to do with the oven!

  53. Kae says

    This carrot banana bread was fantastic! I used 1/4 c melted coconut oil and lots of walnuts….it didn’t have time to cool ?

  54. Alene says

    I was wondering if I could use a generic 1 for 1 gluten free flour instead of the oat flour. Or mix the two. I have to be gluten free so I am always looking for good gluten free banana bread recipes. Thank you!

    • Jason Sanford says

      We have never tried that so honestly don’t know if/how it would taste. But be sure to report back if you experiment!
      Jason (media relations)

  55. Kat says

    I have made this a few times and it’s great. I’ve been adding a lot more carrot & banana and like the added volune & moist texture that yields. I also used about a teaspoon of stevia instead of maple syrup this time and like it more without added sugar. Just wondering if the nutrition facts include frosting, oil, walnuts, coconut, and other optional ingredients?

  56. Carolyn says

    This recipe was a hit! Used coconut oil, Flax milk, half honey/ half maple syrup and GF (King Arthur) flour and it turned out perfectly sweet, moist and not too dense. For a frosting I wanted to keep it light so this could be eaten both as a dessert or for breakfast, so I went with a powdered sugar/ water/ fior de sicilia extract mix and drizzled it on top. The citrus flavor complimented this recipe well. Can’t wait to make this again!!

    • Jason Sanford says

      It would probably taste good but look really dense/not rise. If you experiment, be sure to report back!

  57. Keera says

    This recipe is now my new favourite!! I did this without the frosting and without the maple syrup (by accident) and it was still amazing and sweet, my bananas were very ripe.
    Definitely becoming a regular for this recipe.

  58. Gaby says

    Hey. Just made this recipe. I don’t if it’s normal or what, but I used oat flour and my bread didn’t come out like soft on top. It came out with cracks. I don’t know if you can understand(?), but I would like to know how can I fix it. I did the recipe exactly as it was put here.

  59. APK says

    I tried this with half whole wheat flour and half white. Subbed applesauce for oil. Added nuts and tiny bit of coconut. Used agave (next time will decrease amount and try honey). Ended up using about 4 bananas. Turned out fantastic! Love this recipe.

  60. Iulia says

    Hi.Can you please tell me how much grams of flour did you use for this recipe?We don’t use cups here and it’s hard to convert exactly.
    Thank you so much for all your recipes!😊

  61. Rebecca says

    The flavors are yummy but it came out pretty dense, especially along the bottom. I used organic oat flour and liquid coconut oil for the 1/4 cup oil. Cooked for 37 mins, 10 mins with oven off, tested it, toothpick still appeared pretty wet so put back in oven for another 7ish mins. Any ideas what I should change for next time? Thank you!

    • Sheena says

      Have you ever worked with oat flour in baking before? It is naturally a more dense flour than white flour or even spelt flour. So you might try one of those.

      • Rebecca says

        Thank you! That is what I figured. I’ll have to try a different flour variety than those because I have to avoid gluten.

  62. Sheena says

    Fantastic fantastic recipe! I know it’s not Easter but I couldn’t resist making it when it popped up in my Pinterest feed. Thank you for this lovely recipe.

  63. Dee says

    I’m NOT skilled in the kitchen, but I’ve made this several times – very easy and tasty! I use a mix of white (3/4 c), wheat (3/4 c), and oat (1/2 c) flour. I add 1/4 c of honey to make it more dessert-like and 1/2 c of raisins because raisins make everything better. Thanks for the great recipe!

  64. Dinna says

    Made this recipe yesterday with these revisions – used 1/2 all purpose flour 1/2 whole wheat flour – substituted unsweetened applesauce for oil – used oat milk as my choice for milk – As sweeteners I used 1/4 cup honey and 1/4 cup pure maple syrup – I added a little bit of shredded unsweetened coconut to the chopped walnuts and also added 1/4 cup golden raisins – baked according to recipe – did not use any icing at all – it was awesome – thank you!!!

  65. Patricia says

    Does not taste like carrot cake at all. I made it with half all purpose flour and half oat flour and found the loaf too dense and chewy and heavy. Makes me wonder if the author of the recipe actually tried out different versions before putting the recipe up.
    I made this because it has so many good reviews. I didn’t like it at all.

    • CCK Media Team says

      Hi Patricia, as you can see from all the other good reviews, yes the recipe does work, and yes we do thoroughly test our recipes. It’s totally fine if it’s not your thing, but that doesn’t mean it isn’t a good recipe. Just that people have different tastes. Also, using oat flour in a recipe will yield a denser texture by default so if oat flour texture baked goods are not for you, feel free to use spelt flour or all purpose instead.

  66. Wendy says

    Amazing recipe!! Very moist & flavorful. A hit amongst many. Thank you for sharing!!

    I replaced the baking powder with 1/4 cup molasses & 1/8 tbsp of baking soda and it turned out great!

  67. Shanah says

    Hi, I love your blog! Can you tell me if it’s normal that it looks nice and high in the oven but when taking out of the oven it flattens a bit? Thank you

  68. Meredith says

    Just curious… why no eggs in this recipe? I thought the vegan was an option. Will no eggs change the bread drastically?

  69. Demi says

    I made this recipe to a T, minus the oat flour. I used Bob’s Red Mill Gluten-Free 1 to 1 baking flour. I think that’s where I went wrong. My bread came out mushy, refuses to harden, has no carrot cake flavor whatsoever. Super upset about this. But I followed the recipe with everything else minis the flour.. 🙁

    • CCK Media Team says

      Hi Demi, we are confused because the recipe doesn’t list that flour as an option at all. You are absolutely free to experiment with a recipe, but we can’t vouch for anything we haven’t tried and can only recommend using the listed ingredients for good results.

  70. Liza says

    This looks amazing! I can’t wait to try it- probably give to my kids for their school snack. Do you know what the cook time would be if made as muffins?

  71. Michelle says

    5 stars
    I just made this. I didn’t have too much milk here so substituted the milk with extra good quality olive oil and used chopped up pecans as that’s what I had. I also cut back on the maple syrup a little as my bananas were super ripe. Didn’t bother icing it as I think it’s sweet enough but the icing would take it to awhole other level. Yum

  72. Betsy K says

    5 stars
    Great recipe!! Used half wheat/half regular flour, coconut oil, 2%milk, and honey, and baked in a muffin tray – perfect for 12 muffins! In my oven, 16 min or so was enough. My kids are usually suspicious of anything “healthy” and they gobbled these up!

  73. Soizick says

    5 stars
    I tried a lot of different versions of vegan banana bread. Usually, they come too compact or do not rise enough. This one is the best. It rose perfectly, was super moist. I used white flour and made it oil-free. I just add a bit more milk as recommended. It was gone very quickly compared to other tries. I will make it again. Thank you.

  74. Theresa says

    5 stars
    Hello! I made this bread yesterday and put it on the counter, unfrosted. I forgot to refrigerate it! Is this a necessary step?
    I don’t want to food poison anybody. Ugh. Thanks!

  75. Sarah says

    Made this for Easter brunch. Substituted GF flour, Cup 4 Cup brand. Frosted it with Vegan Mashmallow Fluff. It was slightly dense, but A MAZ ING!

    Thank you so much, Katie, for continuing to develop new recipes and doing so much research to help the food allergy folks (like me!!)

  76. Stormy says

    4 stars
    Welllllllll it has great flavors. But I had a bust. It came out of the oven perfect – nice height, pulled away from the pan sides, toothpick out clean. Then as it cooled it turned mushy. How can I improve the outcome? I did use unbleached white flour. Maybe flour is the culprit? I would love to hear from others. Thanks!

  77. Cloey says

    5 stars
    This just came out of the oven and it smells soo delectable!
    For those wondering: 3 bananas equaled about 1 1/2 cups mashed.
    When I was putting a toothpick in to check if it was done, I could tell that the texture was going to be perfect. So excited to try this!!

  78. Tanya Zachara says

    5 stars
    I made this recipe with a few adjustments, and it turned out well. I omitted the water/milk and increased the grated carrot to 2 generous cups (of a carrot/parsnip/swede mix). I used marmalade instead of honey because I had some to use up, and melted butter instead of oil. Turned out perfectly, although a little too sweet for my liking.

  79. Celeste Mahoney says

    5 stars
    This is the most deliciously moist and flavorful banana bread I have ever made. I can’t believe it does not contain eggs or sugar. I added 1/2 cup of both walnuts and shredded coconut. So easy and SO good!

  80. StephB says

    5 stars
    This recipe is excellent! I’ll definitely be making it again.

    My changes:
    * Used frozen bananas,
    * Used 100% whole wheat flour (no spelt in pantry),
    * Decreased sugar to only ¼ cup brown sugar (no maple syrup in pantry),
    * Skimped by 1-2 tablespoons on the oil, and
    * Added raisins and chopped pecans

    It came out perfectly moist and non-oily, and it kept very well in frig for several days. :⁠-⁠D

    If I’d followed the recipe exactly, I’m sure it would have been a tad more “lush”, but we are very accustomed to low-sugar recipes and so were quite satisfied.

    Next round, I’ll substitute zucchini for the carrot and likely add some chocolate chips. With a light layer of cream cheese icing, what a lovely little dessert for guests!

  81. Beauty66 says

    I want to read comments about the taste of this cake, not how yummy it looks to eat and how I must make it, or making it tonight, these comments not very constructive for a person who would like to know bout texture and flavour.

  82. Serena says

    5 stars
    This was really delicious
    I made it with sugar free maple syrup but no walnuts or coconut
    Will definitely make again

4.99 from 354 votes (340 ratings without comment)

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