Moist and fluffy carrot cake banana bread made with wholesome ingredients and a crunchy walnut crumble topping!

This post is sponsored by Bob’s Red Mill. All opinions are my own.

Nothing says Spring like all the carrot things, am I right!? My mom is a big fan of moist carrot cake. So I wanted to marry one of her favorite quick breads (banana bread) with deliciously sweet carrot cake. And that’s just what I did. Today, I’m sharing this carrot cake banana bread recipe that tastes cinnamon-y, nutty, sweet, and crunchy thanks to the walnut crumble topping!

This banana bread recipe is made with Bob’s Red Mill Whole Wheat Pastry Flour which is perfect for fluffy, whole grain baked goods. Whole wheat pastry flour is milled from white soft wheat. It has a lower protein content than regular whole wheat flour. This makes whole grain baked goods retain their nutrients without messing with their soft, light texture. Most importantly, it provides the same result as regular flour but with added nutrients! Win, win in my book. Here’s how I made it.

How To Make Carrot Cake Banana Bread

In a bowl or stand mixer, mix together coconut oil, coconut sugar, and eggs until combined. Add vanilla extract, almond milk, bananas, carrots, coconut flakes, and walnuts. Mix again until all is well combined. You then add the whole wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Mix until just combined. Pour the mixture into the prepared loaf pan. Bake for 50-60 minutes at 350ºF and that’s all!

As I explained in my chocolate chip banana bread recipe, make sure to use frozen ripe bananas for this recipe. Ripe bananas always keep banana bread recipes moist and delicious. It could explain why I buy so many bananas. Ha! Ripe, frozen bananas make great smoothies too.

I’m all about texture, guys, and this is definitely one quick bread recipe you’re going to make for years to come. My mom loved it! The full recipe is below.

Can’t wait for you to try it!

Carrot Cake Banana Bread Recipe

4.80 from 5 votes

By: Jamie Silva

Moist and fluffy carrot cake banana bread made with wholesome ingredients and a crunchy walnut crumble topping.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 1 loaf

Ingredients

 

Carrot Cake Banana Bread

• 1/3 cup  melted and cooled coconut oil
• 1/3 cup  coconut sugar
• 2  large eggs room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon almond milk
• 3 large very ripe bananas mashed
• 1 cup  grated carrots
• 1/3 cup  unsweetened coconut flakes
• 1/3 cup  chopped walnuts
• 2 1/2 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
• 1 teaspoon  baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon  sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon  ginger
• Pinch of nutmeg

Walnut Crumble Topping

• 1/3 cup chopped walnuts
• 2 tablespoons coconut sugar
• 2 tablespoons Bob’s Red Mill Organic Whole Wheat Pastry Flour
• 1/4 teaspoon cinnamon
• 1 tablespoon melted coconut oil

Instructions

 

• Preheat oven to 350ºF. Line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
• In a stand mixer or large bowl, mix together coconut oil, coconut sugar, and eggs until combined. Add vanilla extract, almond milk, bananas, carrots, coconut flakes, and walnuts. Mix again until all is well combined.
• Add whole wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Mix until just combined. Pour the mixture into the prepared loaf pan.
• In a bowl, mix walnuts, coconut sugar, pastry flour and cinnamon. Add the coconut oil and using your hands, mix ingredients until crumbly. Sprinkle the top of the banana bread evenly with walnut crumble topping.
• Bake for 50-60 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!

Notes

This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.

Nutrition

Serving: 1 sliceCalories: 234 kcalCarbohydrates: 23.3 gProtein: 3.7 gFat: 15.3 gSaturated Fat: 9.1 gCholesterol: 29 mgSodium: 109 mgPotassium: 229 mgFiber: 3.1 gSugar: 13 gCalcium: 30 mgIron: 1.4 mg

Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo