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Close up of 3 slices of banana carrot bread with the rest of the loaf and 2 carrots to show the moist crumb.

Banana Carrot Bread

1 part your favorite banana bread, 1 part the best-ever carrot cake, and all parts delicious. This banana carrot bread is incredibly flavorful and topped with a drizzle of cream cheese icing.
Course Breakfast, Dessert
Keyword Banana Bread, Carrot Bread, Quick Breads
Prep Time 15 minutes
Cook Time 1 hour
Servings 10 slices
Calories 350kcal


Banana Carrot Bread

  • cup vegetable oil or canola oil
  • ¾ cup light brown sugar*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup mashed bananas about 2-3
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup chopped walnuts

Cream Cheese Icing

  • 3 tablespoons cream cheese
  • cup powdered sugar or more as needed
  • 1-2 tablespoons milk or cream


Banana Carrot Bread

  • Preheat the oven to 350F (180C) degrees.
  • Line the bottom of a 9x4 inch loaf pan with parchment paper, and grease and flour the sides.
  • In a large bowl whisk together the oil and sugar until no sugar lumps remain.
  • Whisk in the eggs and vanilla extract, then stir in the grated carrot and mashed bananas.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
  • Using a rubber spatula or wooden spoon, carefully fold the flour mixture into the banana mixture about ½ at a time.
  • Once almost mixed, fold in the chopped walnuts.
  • Pour the batter into the prepared pan and bake for 55-65 minutes or until an inserted toothpick comes out clean and the top gently springs back if you touch it with your fingers. If the top of the bread is already golden but the middle isn't cooked through yet, tent a piece of aluminum foil over top and continue baking.

Cream Cheese Glaze

  • Whisk the cream cheese until smooth (you could use a whisk, fork or electric mixer).
  • Mix in the powdered sugar, followed by 1 tablespoon milk.
  • Add in a little more powdered sugar or milk as needed until the desired sweetness and consistency is reached.
  • Once the cake is cooled, invert the pan to release the loaf. Then drizzle the cream cheese glaze on top, or spread it on with a knife.


*Light brown sugar can be substituted with ½ cup brown sugar and ¼ cup white sugar.
Store leftovers in an airtight container at room temperature for up to 4 days. Unfrosted bread can be wrapped tightly and frozen for up to 3 months. Thaw in the fridge, then bring to room temperature before serving. 


Calories: 350kcal | Carbohydrates: 48g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 213mg | Potassium: 235mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2275IU | Vitamin C: 2.9mg | Calcium: 46mg | Iron: 1.8mg