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Whole Wheat Banana Nut Carrot Cake Bread

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 1x
  • Category: Bread


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


  • 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


  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.