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.
Batter Tip
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
Equipment
Ingredients
- 3 medium bananas mashed
- ½ cup mayonnaise or dressing such as Miracle Whip
- 1 large egg
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded carrot
- ¼ cup chopped walnuts
- ¼ cup coconut flakes sweetened or unsweetened
Instructions
- 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.
Notes
- 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.
Nutrition Information
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.
Simply delicious
Best Banana Bread, all my grandchildren love this!
Absolutely delicious! Made it exactly like the directions given. Didn’t deviate in any way. I didn’t line the pan with parchment (as I didn’t have any on hand) but greased the bottom and sides well with Crisco shortening. Came out of the pan like a charm!
This has been my go-to recipe since I stumbled upon it during Covid. You’ll never be disappointed. It is simply delicious and just as good as my Caribbean recipes
I am making this for the second time in a week. This recipe is flavorful, moist, and puts a lot of my favorite things in one place. To top of it, so amazingly easy to put together.
A real big hit in my family!!
Delicious and easy recipe you laid out well!
I followed your recipe, I did make a few additions. I added a few hints of nutmeg and cinnamon, as well as a little vanilla, golden raisins in place carrots because that’s what I have on hand.
Thank you Well
Can this be made without coconuts?
I love coconut, my family not so much
Yes, you can leave the shredded coconut out if you prefer.
do you think I could use plain Greek yogurt instead of the mayo?
I haven’t tried, so I can’t say for sure. But other readers have swapped in greek yogurt with good results.
Always make your banana loaf with mayo…now I can add shredded carrots too.how lovely.
I always enjoy you’er recipes too…
I’m 88 and now just bake when it’s necessary…I’ve been your follower for ages
Best wishes
EileenT
So glad you enjoyed it, Eileen!
Very good
The bread was ok . A bit dry reason maybe I didn’t have enough mayonnaise . I try it out again sometime.
I have made this bread MANY times with great success! Just wanted to add that I have now made it into muffins and they are SO good too! (I wanted to add a picture but I cannot figure out how!!) I did 375 for 20 min. Wish I could share how beautiful they are!
We would love to see a picture Barb! If you are on instagram, tag us @spendpennies
I love banana bread and all the ingredients that’s in this recipe. I was hesitate b/c of the mayo but that is why I had to try it. Absolutely delicious!! The second time I made it I added a little cinnamon. You can’t go wrong…it’s easy and simple.
.
So happy you enjoyed it!
I live in Scotland UK.love the idea of carrot banana bread for my new air fryer.
However,I know our weight & measuring is different.Suggestions appreciated for translation to metric please.Enjoying other recipes thank you .
Wilma
I don’t have these available in those measurements and I would suggest using an online converter for accurate conversion amounts. I am glad you are enjoying the recipes Wilma!