The Carrot Cake Banana Bread from A Latte Food is a delightful fusion of two classic favorites—carrot cake and banana bread. This moist, spiced loaf is topped with a rich cinnamon cream cheese frosting and optional toppings like crushed pecans and shredded carrots, making it perfect for breakfast, brunch, or dessert.

Full Recipe:

Ingredients:

For the Bread:

• ½ cup butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 eggs

• 2½ cups all-purpose flour

• 1 tsp baking soda

• ¼ tsp salt

• 1½ cups mashed bananas (about 3–4 medium bananas)

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp ground allspice

• 1 cup shredded carrots

For the Cream Cheese Frosting:

• ½ cup butter

• 8 oz cream cheese

• 1 cup powdered sugar

• 1 tsp vanilla extract

• ¾ tsp ground cinnamon

Optional Toppings:

• ½ cup crushed pecans

• ¼ cup shredded carrots

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add in the eggs and vanilla extract; beat until well combined.

4. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the shredded carrots, followed by the mashed bananas, mixing until incorporated.

7. Divide the batter evenly between the prepared loaf pans.

8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

10. For the frosting, beat together the butter and cream cheese until smooth. Add the powdered sugar, vanilla extract, and cinnamon, and mix until creamy.

11. Once the bread has cooled, spread the frosting over the top and sprinkle with optional toppings if desired.

Estimated Nutritional Information (Per Slice)

Note: Nutritional values are approximate and can vary based on specific ingredients used.

• Calories: Approximately 350 kcal

• Total Fat: 18 g

  • Saturated Fat: 10 g

• Cholesterol: 60 mg

• Sodium: 220 mg

• Total Carbohydrates: 45 g

  • Dietary Fiber: 2 g

  • Sugars: 25 g

• Protein: 4 g

A Celebration of Texture and Taste

The texture of this carrot cake banana bread is what sets it apart. It’s dense, yet tender—thanks to the mashed bananas and shredded carrots—which also give it natural moisture. The slight chew of the carrots and crunch of the optional pecan topping add texture that keeps each bite interesting.

Spices like cinnamon, nutmeg, ginger, and allspice bring warmth and complexity to the loaf without overpowering the sweet notes of banana. These aromatic spices are commonly found in carrot cake, but they work exceptionally well with ripe bananas too, enhancing the depth of flavor.

The frosting, made from butter, cream cheese, and cinnamon, adds a sweet and tangy finish that echoes the richness of traditional carrot cake. It’s smooth, creamy, and spreads easily across the top of each loaf once cooled. If you’re looking for a show-stopping finishing touch, crushed pecans and extra shredded carrots make for a rustic and inviting garnish.

An Anytime Treat

One of the best things about this carrot cake banana bread is its versatility. It’s a great choice for almost any time of day. Enjoy a thick slice in the morning with your coffee or tea. Serve it at a weekend brunch alongside eggs and fruit. Wrap up a piece for your kids’ lunchboxes. Or, plate it warm with a scoop of vanilla ice cream for an indulgent dessert.

Because of its richness, it also holds up well for special occasions. Bring it to potlucks, holiday gatherings, baby showers, or even gift it during the holidays. It looks impressive, tastes fantastic, and travels well. You could even bake the batter in mini loaf pans for charming individual gifts or bake sales.

A Practical Recipe for Leftover Bananas and Carrots

Every home baker knows the conundrum of overripe bananas—and often a surplus of carrots in the fridge. This recipe offers the perfect solution for both. Those browning bananas that are too soft to enjoy on their own are actually ideal for baking, providing natural sweetness and moisture.

Carrots, on the other hand, often sit forgotten in the crisper drawer. Shredded finely, they disappear into the batter while adding earthiness, subtle sweetness, and beautiful orange flecks throughout the loaf. This combination makes your baking more sustainable, creative, and delicious.

Simple Ingredients, Impressive Results

While this recipe might taste bakery-level, the ingredients are all pantry staples. Flour, sugar, butter, eggs, and common spices—most of these are already in your kitchen. There’s nothing fancy or complicated here. What makes this recipe shine is the thoughtful combination of those ingredients and the attention to balance.

It’s also a flexible recipe. If you’re looking to make it a bit healthier, you can reduce the sugar slightly or use Greek yogurt in place of some of the butter. Want to make it gluten-free? Use a 1:1 gluten-free flour blend. Prefer walnuts to pecans? Go for it. Baking for someone who’s dairy-free? Omit the frosting and replace the butter with plant-based alternatives.

The result is a loaf that feels homemade and approachable, yet has a level of refinement that’s sure to impress guests or family members.

Tips for Perfecting Your Loaf

To ensure your carrot cake banana bread comes out perfectly every time, keep these tips in mind:

Use very ripe bananas – the blacker, the better. They mash more easily and have higher sugar content, which enhances flavor and moisture.

Grate your carrots finely for a smoother texture. You can use a box grater or food processor, but avoid pre-shredded carrots—they’re too dry and thick for this delicate crumb.

Avoid overmixing the batter. Stir just until everything is incorporated to keep the loaf soft and tender.

Cool the loaves completely before frosting. If you rush this step, the frosting may melt or slide off.

Store the bread in an airtight container in the fridge for up to 5 days, or freeze it (without the frosting) for up to 3 months.

Family-Friendly and Crowd-Pleasing

This recipe is great for families, especially those with picky eaters. The banana and carrot combination makes for a subtly sweet loaf that feels like a treat without being overly sugary. Kids love the frosting, and adults appreciate the spice and texture.

Even those who typically aren’t fans of carrot cake may find themselves reaching for a second slice. The banana bread base softens the boldness of the spices, making this a more mellow and universally loved version of the classic.

You can easily double the recipe to make extra loaves. Freeze one for later, or surprise a friend or neighbor with a homemade gift.

Conclusion: The Best of Both Worlds in One Loaf

Carrot Cake Banana Bread is more than just a fun twist on two classics—it’s a celebration of flavor, texture, and simplicity. It bridges the gap between cozy and elegant, between everyday comfort food and special-occasion indulgence. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow, endlessly adaptable, and deeply satisfying.

With its moist crumb, warm spice, rich frosting, and wholesome ingredients, this loaf earns a permanent place in your baking rotation. It’s a recipe you’ll turn to again and again—when you’ve got overripe bananas, leftover carrots, or simply a craving for something that tastes like home.

If you’re looking for a treat that’s just as welcome at a brunch table as it is at a holiday party, look no further. Carrot Cake Banana Bread checks all the boxes and then some. Try it once, and you’ll see exactly why it’s become a new classic.