Whole Wheat Banana Nut Carrot Cake Bread

Carrot cake meets banana nut bread in this healthier loaf that’s moist and marvelous.

Whole Wheat Banana Nut Carrot Cake Bread

Carrot cake is one of my absolute favorite cakes and this time of year, I crave it like crazy! Of course, I bake carrot cakes year round, but come springtime, I’m looking for any and all reasons to bake a carrot cake. As much as I love a moist sweet carrot cake with a thick covering of cream cheese frosting, I probably shouldn’t satisfy my craving with something that indulgent every single day. So I baked up this healthier loaf of banana nut bread that’s loaded with shredded carrots and spiked with cinnamon. It’s the best of both worlds. If you love banana bread and are crazy about carrot cake, this banana nut carrot cake bread is a dream come true for your taste buds and your tummy.

Whole Wheat Banana Nut Carrot Cake Bread

It’s baked with whole wheat flour and just 1/2 cup oil to keep it on the healthier side so you can enjoy it as a healthy hearty breakfast, brunch accompaniment or afternoon snack. The mashed bananas, shredded apple and shredded carrots add a ton of moisture and texture to this beautiful bread. The nuts give it an occasionally crunch and it’s still nice and sweet, but not nearly as sweet as a carrot cake or some banana bread recipes.

Whole Wheat Banana Nut Carrot Cake Bread

If you’re looking for a healthy quick bread to bake for Easter brunch, to give to a neighbor just to show them how much you love them or to have handy throughout the week for a great breakfast or snack, you’ll love this loaf. It’s easy and everyone always enjoys it!

Whole Wheat Banana Nut Carrot Cake Bread

Happy Spring! Enjoy!



Whole Wheat Banana Nut Carrot Cake Bread
Prep time
Cook time
Total time
Carrot cake meets banana nut bread in this healthier loaf that's moist and marvelous.
Recipe type: Bread
Serves: 12
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup canola oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup mashed banana (about 2 very ripe bananas)
  • ½ cup shredded apple (about 1 medium)
  • 2 cups shredded carrot (about 5 whole carrots)
  • 1 cup chopped walnuts, plus more for garnishing
  1. Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, beat the canola oil, sugar and brown sugar until smooth. Beat in the egg and vanilla until well combined.
  4. Add the dry ingredients to the mixer and beat on low speed until just combined. Stir in the mashed banana, shredded apple, shredded carrots and walnuts.
  5. Pour the batter into the prepared loaf pan. Garnish with banana slices and more chopped walnuts, if desired. Bake for 60-65 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  6. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
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  1. Kat

    This looks awesome!!! Any chance you have a good carrot cake recipe up those baking mit sleeves of yours?? Would love a good recommendation!! Thanks!

  2. Arlene

    This banana carrot cake looks awesome! I just mixed up a batch and couldn’t resist adding that leftover cup of pumpkin I had on hand….and a handful of raisins! Can’t wait for it to come out of the oven!

  3. Alejandra

    Hey there! Hope you and the fam are doing great! Just wanted to say thanks because I love this recipe!! I swapped zucchini for the carrot and it was delicious!

  4. Dbake

    I made the recipe and cooked it for 95 minutes and toothpick still not clean. Didn’t change anything except possibly added extra carrot since I didn’t measure carefully and I reduced sugar by 1/4 cup. Leaving it in (turned off) oven as I head to bed. Will see how it is in about 7 hours!

    • MaeganMaegan

      Oh goodness! The extra carrot could definitely be the issue. If there’s too much moisture, the dry ingredients won’t be able to hold it and therefore you’ll never get that bread texture that it should bake into.

    • MaeganMaegan

      Hi Pooja! The apple adds a lot of moisture to the loaf so you can’t skip it without replacing it with something that has equivalent moisture such as additional shredded carrot, more mashed banana, etc.

    • MaeganMaegan

      Hi Julia! Yes, I’ve actually replaced the apple with applesauce in this recipe before and it turns out just as great. Enjoy!


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