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Moist Banana Carrot Quick Bread Recipe

One part your favorite banana bread, one part classic carrot cake, and all parts delicious. This banana carrot bread is richly flavored and finished with a light cream cheese glaze. Close up of 3 slices of banana carrot bread with the rest of the loaf and 2 carrots to show the moist crumb.

Banana bread and carrot cake are both comforting treats on their own. Combine them and you get a quick bread that’s tender and dense like banana bread but bursting with the warm spices and texture of carrot cake. Serve this banana carrot bread for breakfast, afternoon tea, or a lightly sweet dessert.

The Best Banana Carrot Loaf

I wanted this loaf to capture the best qualities of both banana bread and carrot cake. It should be:

  • Tender and moist
  • Dense without being tough
  • Packed with warm spices
  • Subtly banana-forward while leaning toward carrot-cake flavor
  • Finished with a little cream cheese icing — the best part of carrot cake

The recipe is essentially a classic banana bread with 1 cup of grated carrots added. Brown sugar, vanilla, and a blend of spices give it depth. Oil keeps the loaf moist without weighing it down, and eggs add structure and tenderness. Mashed banana contributes moisture, sweetness, and that familiar banana aroma. Carrot banana bread with a drizzle of cream cheese glaze pictured as the whole loaf on a wire cooling rack.

Tips for Making this Carrot Banana Bread

  • Use fully ripe, brown-spotted bananas for maximum sweetness and moisture — you’ll need about 2–3 bananas to equal 1 cup mashed.
  • Don’t skip the spices; they define the carrot-cake character of the bread.
  • Fold the dry ingredients in gently by hand. Overmixing quick breads can make them tough.
  • The batter will be thick and slightly lumpy — that’s normal and desired.
  • Chopped walnuts or pecans add great texture and flavor but are optional.
  • Use a 9×5-inch loaf pan (a slightly larger or similar-sized pan like 9.25 x 8.25 inches is fine). An 8×4-inch pan is too small and may cause overflow or an uneven bake.
  • Bake time is on the longer side. If the top browns before the center is set, tent the loaf loosely with aluminum foil and continue baking.

Tender, flavorful, and easy to make — this banana carrot bread may become a new favorite.

Banana carrot bread after slices have been cut to show the moist, tender crumb, grated carrots and walnuts.

For more loaf and quick-bread ideas, try other variations like chocolate-chip banana bread, lemon zucchini bread, zucchini banana bread, or blueberry bread.

Close up of 3 slices of banana carrot bread with the rest of the loaf and 2 carrots to show the moist crumb.

Banana Carrot Bread

By:
Fiona Dowling
One part banana bread, one part carrot cake — delicious and topped with a cream cheese glaze.
Prep: 15
Cook: 1
Servings: 10 slices

Ingredients

Banana Carrot Bread

  • 1/3 cup vegetable oil, or canola oil
  • 3/4 cup light brown sugar*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup mashed bananas, about 2–3
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts

Cream Cheese Icing

  • 3 tablespoons cream cheese
  • 1/3 cup powdered sugar, or more as needed
  • 1–2 tablespoons milk or cream

Instructions

Banana Carrot Bread

  • Preheat the oven to 350°F (180°C).
  • Line the bottom of a 9×5-inch loaf pan with parchment, then grease and flour the sides.
  • In a large bowl, whisk the oil and sugar until smooth.
  • Whisk in the eggs and vanilla, then stir in the grated carrots and mashed bananas.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Fold the dry mixture into the wet mixture in two or three additions using a rubber spatula or wooden spoon. Stop when just combined.
  • Fold in the chopped walnuts, if using.
  • Pour the batter into the prepared pan and bake 55–65 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly. If the top browns too quickly, tent with foil and continue baking.

Cream Cheese Glaze

  • Whisk the cream cheese until smooth using a fork or small whisk (or a mixer).
  • Stir in the powdered sugar, then add 1 tablespoon milk and mix until combined.
  • Adjust with more powdered sugar or milk to reach desired sweetness and consistency.
  • When the loaf is cool, remove it from the pan and drizzle or spread the glaze over the top.

Notes

*If you don’t have light brown sugar, substitute with 1/2 cup brown sugar plus 1/4 cup white sugar.

Store leftovers in an airtight container at room temperature for up to 4 days. Unfrosted bread freezes well for up to 3 months; thaw in the fridge and bring to room temperature before serving.

Nutrition

Calories: 350kcal,
Carbohydrates: 48g,
Protein: 6g,
Fat: 16g

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