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!
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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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I’m going to make it this week! I think I’ll tweak it a bit (to bump up the protein so I can justify it fitting my macros for breakfasts hahaha) by swapping the 1 1/2 c flour for 1 cup flour, 1/2 cup protein powder… and then swap the mayo for greek yogurt. YUMM!

  2. I have everything on hand and am going to make this tonight for tomorrow breakfast. My plan is to serve it also at Easter brunch. Thanks for another great recipe! And one that is pantry friendly.5 stars

    1. I haven’t tried it so I can’t say for sure Dana. I would begin checking at 18 minutes and bake until a toothpick comes out clean. If you try it I would love to hear how it turns out!

  3. This is such a great recipe. Seriously good banana bread, it was eaten in hours. Our family liked it because it wasn’t too sweet and the carrots, nuts, and coconut adds depth and great texture. The Mayo made it tender and moist, tastes nothing like Mayo for those of you who may worry. I substituted brown sugar for white as I needed to use it up. Will add this to my “best of the best” and make it often!5 stars

  4. I have made alot of banana bread and carrot cake in my day and this is an absolutely fantastic mashup of both. Moist!! Flavourful!! and just plain Yummy. A big hit with my family- ate 3 loves in 2 days5 stars

  5. I do a lot of baking, but this bread may very well be my new favorite! The only thing I did was omit the nuts and coconut, and add cinnamon. Delicious! Thank you for sharing.5 stars

  6. This recipe is amazing! My family was fighting over it.The only thing I changed was instead of mayonnaise I added natural plain yogurt. It tasted like dessert but was healthy too. Thanks for all your delicious recipes!

  7. This recipe is spectacular! Here are a few changes I made: 1 cup gluten free flour, 1/4 cup almond flour, 1/4 hemp seed, 1/4 cup chia seeds. I didn’t have walnuts so used sunflower seeds. Used brown sugar and reduced to 1/2 cup.
    Will do it with the spices that Jenn recommended next time!5 stars

  8. Holly, Is there a substitute for the mayonnaise? I cannot have mayonnaise, acidic or vinegar foods. Thank you Have a feeling this will be off my list also but I hope not as it sounds yummy.

    1. I have only tried this as written. You could try a bit of sour cream (not sure if that is too acidic for you) with a bit of oil. Let us know how it goes!

  9. I haven’t made this yet, but I will. I love banana bread and I love carrot cake,so here I have both,and it sounds delicious.I’m so excited to try this,it may be in some of Christmas gifts!!