Healthy Carrot Cake Banana Bread (high-fiber & naturally sweetened)

The first time I dreamt up this loaf, I was preparing to head to the grocery store and noticed the overly ripe bananas on the counter. An interesting idea came to me: “What if I combined my love for banana bread with carrot cake? Could this be a thing?”

In my mind, absolutely.

If you’ve been a fan of AK for a while now, you know that this incredible carrot cake banana bread is an all-time reader favorite. Try this bread out for Easter with your family. Better yet, double it and keep a whole loaf for yourself! Trust me, you’ll want to.

What makes this carrot cake banana bread healthier?

The biggest challenge was figuring out how to make this bread with more wholesome ingredients, but still make it feel a little indulgent and taste really incredible, too! Somehow I pulled it off and the recipe just works beautifully. The taste is deliciously moist, perfectly spiced, and it feels like an actual treat. This recipe is:

• Naturally sweetened. This healthier carrot cake banana bread recipe is baked with unrefined sugars and is naturally sweetened with just ripe bananas, applesauce, carrots and some coconut sugar. I use powdered sugar in the cinnamon cream cheese frosting, but you could also try using my paleo powdered sugar for it.
• Filled with whole grains. It’s also made with whole grains from whole grain flour and oats, making it a great, fiber-filled snack to enjoy anytime.
• Packed with vitamins. Hello, vitamin A, K, potassium and antioxidants from carrots!
• Lower in fat. I replaced some of the oil with applesauce, which still keeps the bread super moist and delicious. I’m all about incorporating healthy fats, which is where those delicious walnuts and the shredded coconut come in!

Everything you’ll need to make this carrot cake banana bread

This bread uses simple ingredients that you likely already have at home, making it the perfect quick bread to throw together in no time at all. You’ll need:

• Flour: instead of all-purpose flour, I used whole wheat pastry flour for an extra boost of whole grains and fiber.
• Oats: get that slightly chewy texture of carrot cake from quick oats!
• Bananas: make sure you use extra ripe bananas with lots of brown/black spots to sweeten the bread.
• Coconut sugar: this recipe only calls for a 1/2 cup of coconut sugar in the entire recipe. Feel free to sub with brown sugar if that’s what you have on hand.
• Applesauce: I replaced most of the oil with applesauce to keep this bread moist and add delicious flavor.
• Coconut oil: we will, however, add some coconut oil for a boost of fat.
• Milk: you’ll need to add additional moisture with milk. Almond milk or coconut milk are great dairy-free options.
• Eggs: we’re adding one egg to the bread to help it bake properly.
• Carrots: gotta have freshly grated carrots for the carrot cake flavor! They also give the bread additional sweetness and moisture.
• Baking staples: get that cozy flavor from cinnamon, nutmeg, and vanilla extract, then remember to add salt and baking soda.
• Mix-ins: I like to add chopped walnuts for a little crunch and boost of healthy fats, but see below for even more fun options!
• For the frosting: you’ll just need cream cheese, powdered sugar, cinnamon, and a bit of vanilla extract to make the light & fluffy cinnamon cream cheese frosting.

Optional ingredient swaps

If you’re missing some of the ingredients listed here are a few easy swaps you can make:

• DIY quick oats. If you don’t have quick oats, simply place 1/2 cup old-fashioned rolled oats in a blender and pulse for 20-30 seconds until the oats break down a bit.
• Swap your sweetener. You can use 1/3 cup honey or pure maple syrup in place of the coconut sugar if you’d like.
• Sub the coconut oil. Any oil, melted butter, or melted vegan butter will work.
• Keep it refined sugar free. Feel free to try using my paleo powdered sugar in the frosting!
• Add your favorite mix-ins. Shredded coconut, raisins, pecans instead of walnuts, or pineapple would all be delicious.

Can I use a different flour?

Can I make it vegan?

Yes, I think a flax egg would work well in this recipe! Get all of our tips and tricks for making a flax egg here. Be sure to use a dairy-free cream cheese in the frosting as well!

Tips & tricks for making this carrot cake banana bread

• Follow the recipe. The best way to ensure the success of this easy carrot cake banana bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
• Use a room temperature egg. If your egg is too cold, you risk the little bit of coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
• Do not overmix the batter. If you overmix the batter, you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your bread comes out easily.

Want to make carrot cake banana muffins?

It’s easy! Turn this bread into muffins or cupcakes by simply making the batter as directed, then dividing it into a muffin tin lined with muffin liners. Bake the muffins for around 15-20 minutes until a tester comes out clean.

Otherwise, feel free to try my healthy carrot cake muffins!

Make it ahead of time

This carrot cake banana bread can be made a day or two ahead of time! Just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day.

How to store carrot cake banana bread

• To store: this bread can be left wrapped at room temp for 2 days, then I recommend transferring it to the fridge for up to 1 week.
• To freeze: let the loaf cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge or freeze the whole thing for up to 3 months. I recommend frosting the bread before serving. To thaw the whole loaf, simply let the carrot cake banana bread thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.

Recommended tools

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I know you’re going to LOVE this carrot cake banana bread recipe! If you make it I’d love it if you would leave a comment and a rating to share how you liked it. Enjoy, xo!

Originally published: 2015. Updated and republished March 11, 2021, republished on April 4, 2022, and republished with new photos on April 1st, 2026.