While the ingredients may seem odd, the reviews speak for themselves.
Carrot banana bread is the best of both worlds; an easy and moist banana bread filled with carrots, walnuts, and coconut.
It’s a favorite way to use up overripe bananas.
Ingredients in Carrot Banana Bread
This bread is the perfect marriage of banana bread and carrot cake.
- Bananas and Carrots – bananas and carrots add sweetness, flavor, and lots of moisture to this bread.
- Mayonnaise – Mayonnaise is made of eggs and oil so while it may seem odd, it is the secret ingredient to a perfect loaf.
- Flour – I use all purpose flour as the base of this recipe and a bit of baking soda to help it rise.
- Chopped Walnuts – add a nutty crunch. Swap them for chopped pecans if you prefer.
- Flaked Coconut – adds an extra layer of flavor. You can use shredded coconut, but flaked coconut adds better texture.
How To Make Banana Carrot Bread
This simple banana carrot bread recipe is as easy as 1, 2, 3!
- Mash bananas with mayo and egg. If using frozen bananas, allow them to thaw and slightly drain.
- Combine dry ingredients and stir in the wet ingredients just until incorporated.
- Fold in the nuts and pour into the prepared pan.
Over-mixing can cause quick breads or muffins to become too dense and heavy. Mix just until moistened, the batter should be very slightly lumpy.
How to Store
Store carrot Banana bread at room temperature for up to 3 days or in the fridge for up to a week.
To Freeze: Carrot Banana bread freezes beautifully. Cut it into slices and wrap them individually or place them in an air tight container.
More Favorite Banana Bread Recipes
Did your family love this Banana Carrot Bread? Be sure to leave a rating and a comment below!
Carrot Banana Bread
This is the best of both worlds, banana bread with a filling of carrots, walnuts, and coconut in a moist, deluxe batter.
Prevent your screen from going dark
Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
In a medium bowl, combine mashed bananas, mayonnaise, and egg.
In a large bowl, whisk flour, sugar, baking soda, and salt. Add the banana mixture and stir just until moistened.
Gently fold in walnuts, coconut, and carrots.
Pour the batter into a prepared pan and bake 55-65 minutes or until a toothpick comes out clean.
Remove from the pan and cool on a wire rack.
- Banana carrot bread can be stored in an airtight container at room temperature for several days or tightly wrapped for up to a week.
- This bread freezes beautifully! Wrap individual slices and store them in freezer bags for up to three months.
Calories: 189 | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 268mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 936IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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