Name: Whole Wheat Banana Nut Carrot Cake Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1/2 cup canola oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla; 1 cup mashed banana (about 2 very ripe bananas); 1/2 cup shredded apple (about 1 medium); 2 cups shredded carrot (about 5 whole carrots); 1 cup chopped walnuts, plus more for garnishing

Carrot cake meets banana nut bread in this healthier loaf of Whole Wheat Banana Nut Carrot Cake Bread that’s moist and marvelous.

A loaf of whole wheat banana nut carrot cake bread on a white surface.

Crazy About Carrot Cake

This healthier loaf of Whole Wheat Banana Nut Carrot Cake Bread is loaded with shredded carrots and spiked with cinnamon. If you love banana bread and are crazy about carrot cake, this quick bread recipe is the best of both worlds. A dream come true for your taste buds and your tummy.

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!

Two pieces of banana nut carrot cake bread stacked on a white cutting board.

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 one. I’ll make carrot cake cupcakes, carrot cake cookies, or easy and amazing carrot cake cruffins. 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.

This banana bread has all the sweetness and spice of carrot cake, but without all the indulgence. It’s practically perfect.

A stack of three slices of banana nut carrot cake bread on a white cutting board.

Slightly Sweet, Fully Delicious

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.

Five slices of banana nut carrot cake bread on a white marble counter.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

Whole wheat flour: provides structure and a hearty, nutty flavor while keeping the bread more wholesome and filling. You can substitute all-purpose flour for a lighter texture, or use half whole wheat and half all-purpose for a balance of flavor and softness.
Baking soda: acts as the leavening agent, helping the bread rise and stay tender.
Ground cinnamon: adds warm spice and enhances the natural sweetness of the banana and carrot. You could substitute pumpkin pie spice or apple pie spice for a slightly different flavor profile.
Kosher salt: balances the sweetness and enhances all the flavors in the bread. Table salt can be used in place of kosher salt—just reduce slightly.
Canola oil: keeps the bread moist and tender without adding a strong flavor. You can substitute vegetable oil, melted coconut oil, or even applesauce for a lighter option (though applesauce will make it a bit denser).
Granulated sugar: adds sweetness and contributes to the overall texture.
Light brown sugar: adds moisture and a deeper, caramel-like sweetness. If you use dark brown sugar the bread will have a richer molasses flavor. You can use all granulated sugar if needed, though you’ll lose a bit of richness.
Large egg: binds the ingredients together and adds structure and moisture. You can substitute a flax egg or applesauce if needed, though the texture may be slightly softer.
Pure vanilla extract: enhances and rounds out the overall flavor of the bread.
Bananas (very ripe): Check my ripeness guide! Overripe bananas are key because their starches have converted to sugar, which boosts both sweetness and softness of the bread. The riper the bananas, the sweeter the bread will be!
Apple (shredded): adds extra moisture and a subtle natural sweetness that keeps the bread soft. You could substitute crushed pineapple (well-drained) for a similar moist texture and sweetness.
Carrot (shredded): adds moisture, texture, and a hint of earthy sweetness.
Chopped walnuts: provide crunch and a nutty contrast to the soft bread. You can substitute pecans or omit them entirely if you prefer a nut-free version.

Supplies:

Ingredients to make whole wheat banana nut carrot cake bread in small glass dishes on a white marble counter.

How to Make Whole Wheat Banana Nut Carrot Cake Bread

Preheat oven to 350°F. Lightly grease and flour a 1-pound loaf pan and set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the canola oil, sugar and brown sugar until smooth.
Add in the egg and vanilla.

Steps to make whole wheat banana nut carrot cake bread.

Beat until well combined.
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.

Banana nut carrot cake batter in the bowl of an electric mixer.

Pour the batter into the prepared loaf pan. Garnish with banana slices and more chopped walnuts, if desired.

A dark loaf pan filled with banana nut carrot cake bread batter garnished with banana slices.

Bake for 60-65 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

A loaf of whole wheat banana nut carrot cake bread in a dark metal loaf pan.

Storage

Once the bread has cooled completely, store it tightly wrapped or in an airtight container at room temperature for up to 3 days. If you need it to last longer, you can refrigerate it for up to 1 week—just be sure it’s well wrapped to prevent it from drying out. Keep in mind the fridge can make it a bit more firm, so letting it come to room temp or warming a slice for a few seconds helps bring back that soft texture.

This bread freezes beautifully! You can freeze the whole loaf or individual slices depending on how you plan to use it. For a whole loaf, wrap it tightly in plastic wrap and then again in foil or place in a freezer-safe bag. For slices, wrap each slice individually and store them together in a freezer-safe bag so you can grab one at a time. Freeze for up to 3 months for best freshness. To thaw, let the loaf or slices sit at room temperature until softened, or warm individual slices in the microwave for about 20–30 seconds for a quick, fresh-from-the-oven feel.

My Favorite Carrot Cake Recipes

My Favorite Carrot Cake Recipes are moist, packed with flavor and will surely be a hit at your holiday dessert table!

Four carrot cake recipes including pineapple carrot cake, carrot cake cookies, carrot sheet cake, and carrot cake cupcakes.

Happy Spring! If you make Whole Wheat Banana Nut Carrot Cake Bread and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,