April 6, 2020

Carrot Cake Banana Bread

gluten free, dairy free, nut free

This delicious baked bread is a combination of carrot cake and banana bread, full of flavor. 

Carrot cake is amazing and yet so underrated! Contrary to what many believe, you cannot taste the carrots in carrot cake. They more so add a little moisture, sweetness, and unique coloring to the cake. Carrot cake has a warm cinnamomy flavor, sometimes has nuts such as walnuts, and is usually topped with a cream cheese frosting. 

For this bread, I wanted to keep the warm spices, and obviously the carrots, as well as add some coconut. I also wanted to combine it with banana bread because I knew the ripe bananas would add sweetness and even more importantly, because I love love love banana bread…so why not!

Crushed nuts would be a great addition to this bread! I would also love to create a light, cream cheese glaze to top it with for special occasions. But for now, I wanted to make this bread without any extra elements. I love it on its own, right out of the oven, and I think it make for a wonderful breakfast bread!

This bread is moist, soft, and sweet. It’s simple and easy-to-make which makes it that much better. And on top of all that, Ben said that this recipe is one of his favorites that I’ve ever made so I gotta say, this bread made my day a little brighter!

Whether Eater is approaching as you’re reading about this recipe or it’s some other time of year, I hope you find some enjoyment from this delicious, Carrot Cake Banana Bread. 


  • 2 cups oat flour (blended oats)

  • 1/4 cup coconut sugar

  • 1 Tbsp cinnamon

  • 1 tsp baking powder

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 3 ripe bananas

  • 3 eggs

  • 1/2 cup coconut oil

  • 1 tsp vanilla

  • 3/4 cup shredded coconut

  • 1/2 cup finely grated carrots


  1. Preheat oven to 350 degrees

  2. In a medium sized bowl, melt coconut oil in the microwave and set aside to cool

  3. Grate 1/2 cup worth of carrot and set aside

  4. Blend 2 cups of oats to make the oat flour

  5. In a large bowl, combine oat flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt

  6. Peel and add bananas to the coconut oil and mash with a fork until smooth

  7. Add eggs, and vanilla and mix until combined

  8. Add wet ingredients to dry ingredients and mix until combined

  9. Stir in grated carrots and shredded coconut

  10. Pour batter into a greased/parchment paper-ed bread pan and bake in the oven for 35-45 minutes

  11. Serve warm or cool and enjoy!

Store in a sealed container for up to 5 days 


Carrot Cake Banana Bread

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