If you are a fan of carrot cake and banana bread, today I’m bringing you the ultimate mash-up recipe: Carrot Banana Bread with all of your favorite mix-ins and nothing but pure comfort in every slice.

Carrot Banana Bread Recipe

We polished off the last of our carrot cake last week and no matter what I do to distract myself, I’ve been craving it ever since.

I don’t really have the time or patience to make another carrot cake – plus, we just finished one so I need to pace myself. But, I wanted to figure out a way to still satisfy that craving and this carrot banana bread definitely did the trick!

It has all of the warming spices of carrot cake, plus your favorite mix-ins, paired in the comforting texture and aroma of tender banana bread. This is next-level comfort food.

If you want to take it a step further, you can top this carrot banana loaf off with some cream cheese frosting. Yum.

Now, people can be really opinionated about what does or does not belong in a carrot cake. I’m going to leave that up to you. I used pecans, shredded coconut and raisins, but you can skip all the mixins, add in some pineapple, swap the vanilla extract for maple or rum extract. Whatever flavors invoke your favorite carrot cake recipe – make this recipe your own!

For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)

I always recommend using overripe bananas have been allowed to brown for a banana bread. They are sweeter than a ripe, yellow banana and add a lot more flavor to any banana recipe.

An hour to cook this quick bread might seem like a lot, but the carrots and bananas both add a lot of moisture. You may even need to extend the cooking time a little longer than an hour. Rely on an inserted toothpick coming out clean to be your test to see if this carrot banana bread is done baking.

This bread is best stored in the fridge because of the moisture content. It can stay out at room temperature for about 2-3 days, but I prefer to store in the fridge, just to be safe. (If you’re serving within 48 hours, then storing outside of the fridge is fine.)

Can I freeze this recipe? Yes! Wrap either the whole loaf or individual slices, and then place in an airtight freezer bag or freezer-safe container. Use within 3 months.

Do I need to use greek yogurt in this recipe? The greek yogurt adds protein, moisture and helps bind this recipe. It can be replaced with sour cream or mayonnaise, if desired.

Can I make this carrot banana bread recipe into carrot banana muffins? Yes! I’m not sure how long that would take to bake, but I would start checking at the 30 minute mark and use the same “toothpick test” to gage when the muffins are done.

If you’d prefer a healthier version of this carrot banana bread, you can use my sugar-free banana bread recipe and add in shredded carrots, nutmeg, and your other favorite mix-ins.

Carrot Banana Bread Ingredients

• Bananas, mashed – be sure to use overripe (browned) bananas for the best flavor and sweetness
• Plain greek yogurt – adds moisture and protein for structure, can be replaced with sour cream or mayonnaise, if needed
• Egg
• Sugar
• All-purpose flour – you can use a gluten-free C4C flour instead, if desired
• Baking soda
• Salt
• Cinnamon
• Nutmeg, optional
• Pecans, chopped
• Shredded coconut
• Carrots
• Raisins, optional

Scroll down to the printable recipe card for full measurements.

Tip: swap out the mix-ins called for in this recipe for your own personal favorites.

Kitchen Tools You May Find Helpful

• Loaf pan
• Measuring cups and spoons
• Wooden spoon or spatula – I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Box grater

How to Make Carrot Banana Bread

Preheat oven to 350ºF.

Grease and line a loaf pan. Set aside.

In a large bowl, mash the bananas and then add the greek yogurt and egg. Blend together fully.

Add the white sugar to the banana mixture and stir until fully incorporated.

In a small bowl, combine the flour, salt and baking powder.

Add the flour mixture to the wet ingredients and stir until just blended.

Add your mix-ins, carrots, walnuts, coconut and raisins.

Pour the batter into the prepared loaf pan and tap or shake the pan on the counter to smooth down to an even layer.

Bake for 50-60 minutes until an inserted toothpick comes out clean.

Allow the bread to cool in the pan for 5 minutes before attempting to remove.

Pin this Super Simple Carrot Banana Bread Recipe:

Grab your free printable for our easy carrot banana bread recipe:

This super simple carrot banana bread is so delicious and comforting, it’s the perfect recipe if you’re craving carrot cake but are running low on time.

For more delicious quick bread recipes, check out our Glazed Mini Lemon Loaves or our Apple Breakfast Loaf.

Check out our other Breakfast Recipes here: