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Carrot Banana Bread

Total Time

Prep: 10 min. Bake: 55 min. + cooling


1 loaf (16 slices)

I received this from my mother-in-law and it's become my favorite banana carrot bread recipe. The carrots add a special touch. —Beulah Starkweather, Englewood, Florida


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/3 cup canola oil
  • 1 cup grated carrots
  • 1/2 cup chopped pecans


  1. In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan.
  2. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 slice: 196 calories, 8g fat (1g saturated fat), 27mg cholesterol, 163mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • Terry
    Oct 5, 2020

    I love this versatile recipe. I typically use half brown sugar and half white, a little extra spices and some vanilla, nuts and raisins. The recipe is an easy one to use substitutes if needed, and how can you not love a recpie that doesn’t require the mixer!

  • maball
    Apr 8, 2020

    Really good- it could be slightly more sweet, but I only used 2 bananas so probably 3 would have done the trick. Easy, pretty and tasty.

  • Monica
    Dec 10, 2019

    I was looking for a recipe to use up some overripe bananas and carrots that I had and came across this one. It was very easy and I added an apple, nutmeg, vanilla extract and a few raisins. I made muffins instead and they were very delicious. I will definitely make this again. It’s a good starter recipe to add whatever else you like.

  • s_pants
    Jan 15, 2018

    So good! Love it toasted with a little bit of butter.

  • Heather
    Sep 3, 2017

    Yummy! Great recipe!

  • greatwithoutgluten
    Dec 31, 2016

    This was easy and tasty.I really enjoyed the cinnamon flavor! I added cranberries instead of pecans. My family enjoyed this recipe.

  • ChrisD1717
    Aug 28, 2016

    I have made this bread several times and always get raves wherever I take it. Had bananas and carrots to use up. Made two loaves one with nuts and one without to take to work. It is so moist and the flavor with the cinnamon is just amazing. This has now become my go to banana bread. Thanks for the recipe!

  • cacareina
    Jan 11, 2015

    Needed to use up my carrots and a couple of very ripe bananas. Went through my recipe box and found this. Amazing, I added a little fresh nutmeg to enhance the flavor of the carrots what a surprise the bread is beautiful color, wonderful texture and the flavor is simply beyond compare so happy I made this this recipe is incredible.

  • misscoffeepot
    Jan 8, 2015

    a very nice recipe- not too sweet, just right. It went together very quickly- next time I may add more cinnamon or a bit of ginger just because I like the spices

  • dkparker
    Oct 10, 2013

    Used equal amount of applesauce ILO oil; substituted raisins for walnuts. Baked 70 minutes in pyrex loaf pan in convection oven. Quick and tasty.