Carrot Cake Banana Bread

Banana-Carrot Bread

Delicious Carrot-Banana Bread.
Course Breads, Grains, and Cereals, Carbohydrate Foods
Cuisine Dairy Free, Diabetes Friendly, High Calorie, Lacto-Ovo Vegetarian, Low Saturated Fat, Soy Free, Vegetarian with Eggs
Keyword banana, carrot, fruit, Vegetable
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 330kcal


  • 2 Ripe Bananas
  • 1/4 Cup Brown Sugar
  • 2 TBSP Agave Syrup
  • 1/2 Cup Canola Oil
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 2 Cup Flour-All Purpose
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 Cup Carrots-Shredded
  • 1/3 Cup Pecans-Chopped


  • Preheat oven to 350°F. In large bowl, mash bananas and add brown sugar, agave, egg, canola oil, and vanilla extract. In a separate bowl, sift flour, baking powder and salt. Add cinnamon and nutmeg. Add dry ingredients to the mashed banana mixture and combine. It does not have to be completely combined. Stir in carrots and pecans. Spread batter into oiled or lined loaf pan and top with additional pecans. Bake for 60 minutes. Serve warm.


Banana-Carrot Bread


Calories: 330kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 1102mg | Potassium: 88mg | Fiber: 2g | Calcium: 0mg | Iron: 0mg

About the Author

Stephanie Figon, MS, RDN, LD

Creator of Supplement Sciences and NutriScape.NET. As a dietitian since 1992, Steph has had experiences in consulting, 15 years in clinical, and has operated a private practice nutrition counseling office for since 2011. Log in to comment and save this article on your board or send your comments to