A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

Banana bread will forever be my favorite, even when I don’t think it is. Because as soon as I eat a bite, I’m once again obsessed. 

A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

This banana bread is made with coconut, raisins, carrots, and cinnamon, making it super srsly flavorful and chock full of goodness.

I absolutely LOVED the texture of this bread- soft, moist, and light. It makes for a perfect breakfast to snack on while drinking your morning coffee or tea.

A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

In other news, Alex and I move from Detroit to Boston in A WEEK. Like, what?! That’s crazy. We found a gorgeous brownstone apartment and I couldn’t be happier to be starting the next chapter of my life with my love.

So I’mma get back to some last-minute moving things and will see you all on Thursday for a drink post I’m suuuper stoked about 🙂

A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

A super moist Carrot Cake Banana Bread made with coconut, carrots, cinnamon, and banana. Perfect for breakfast, snack, or dessert!

RECIPE

Carrot Cake Banana Bread

Ingredients

  • 3/4 cup mashed extremely ripe bananas
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple
  • 1/3 cup unsweetened coconut flakes
  • 1/4 cup raisins
  • 1/3 cup walnuts
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 banana, cut lengthwise in half

Directions

Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
In a large bowl, combine mashed bananas, grated carrots, crushed pineapple, coconut flakes, raisins, walnuts, vegetable oil, sugar, eggs, and vanilla, stirring to combine.
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Fold the dry ingredients into the wet.
Pour batter into prepared loaf pan. Top with additional banana, cut in half lengthwise. Bake for 60 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from pan!

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8 comments

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I love carrot cake! I love banana bread! This is amazing!

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Two deeelicious treats in one loaf: dessert and breakfast combined!

Reply

Sarah, this looks amazing! I can’t wait to bake it.

Reply

Another beauty coming from you …. Thank you !

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I’m obsessed, this looks magical!

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Beautiful photos! I have to bake one of these!

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This is delicious! I used white whole-wheat flour, added a few scoops of whey-based protein powder, halved the sugar, and doubled the recipe. I’ve been looking for a morning breakfast bread for a long time and I think this is it! Delicious!

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I have this in the oven right now, to take to my daughter who lives in Boston. She’s in Back Bay, where is your apartment, Sarah? She is pregnant with twins, due in Nov., and has a toddler who will be 2 in early Spetember. Right now she’s craving sweet things,, so this should be satisfying and healthy! (I sent her a banana bread that had peanut butter and protein powder, but she said the texture was a bit strange; either it was the protein powder or I did something else to cause that.) So I made this per the recipe, except I left out the coconut and raisins becuase she’s not a fan and added ⅓ cup of oats. The batter was yummy!

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