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.

Carrot Banana Bread with coconut and walnut with butter

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.
Ingredients for carrot banana bread in a glass bowl

How To Make Banana Carrot Bread

This simple banana carrot bread recipe is as easy as 1, 2, 3!

  1. Mash bananas with mayo and egg. If using frozen bananas, allow them to thaw and slightly drain.
  2. Combine dry ingredients and stir in the wet ingredients just until incorporated.
  3. 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.

Carrot banana bread in a loaf pan

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 with coconut and walnut with butter
5 from 115 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
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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 sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded carrots
  • ¼ cup chopped walnuts
  • ¼ cup flaked coconut 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.
5 from 115 votes

Nutrition Information

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
slices of Carrot Banana Bread with walnuts and writing
loaf of Carrot Banana Bread in the pan with writing
Carrot Banana Bread with butter and a title
loaf of Carrot Banana Bread and slices with butter with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. I haven’t tried, so I can’t say for sure. But other readers have swapped in greek yogurt with good results.

  1. 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
    EileenT5 stars

  2. The bread was ok . A bit dry reason maybe I didn’t have enough mayonnaise . I try it out again sometime.4 stars

  3. 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!5 stars

  4. 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.

    .5 stars

  5. 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

    1. 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!