Carrot Banana Bread Cake

This Carrot Banana Bread Cake is a yummy dessert to serve with fresh whipped cream!

Carrot Banana Bread Cake

Decorating for spring is what I love. You can freshen up rooms with potted spring flowers, green boughs, and branches. My sweet (step) mom, Ginny made me the prettiest banner, Happy Easter. I love it, so festive and a reminder of bunnies, eggs, chicks and ducks – the symbols of rebirth!

Happy Easter Banner

Our yard is popping with blossoms right now, which we are so enjoying. They’re breathtakingly beautiful right now. A few trees still have barren branches, but most have budding flowers.

When I bring branches indoors, like these quince branches, I smash the bottom of a branch with a hammer. This helps them absorb the water, when you place them in a vase or vessel.

Carrot Banana Bread Cake

Right now we have pussy willows in one area, and a quince branch in another.

A striking spring statement!

Carrot Banana Bread Cake

Carrot Banana Bread Cake

Today I’m sharing a lovely Carrot Banana Bread recipe. You can choose to add chocolate chips on top, or not. You can even add coconut, which would toast nicely in the oven.

There are several options; you can make it in a loaf pan and serve for breakfast or brunch.

Carrot Banana Bread Cake

You can make the bread (cake) in an 8×8 baking dish, and serve it warm with fresh whipped cream!

Whatever way you choose, enjoy, take in the beauty of the season, and look around for branches to bring indoors – gorgeous reminders of spring and rebirth!

Carrot Banana Bread Cake

Carrot Banana Bread Cake
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Carrot Banana Bread Cake

Serve warm with fresh whipped cream! Option to make in a loaf pan, or 8×8 pan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 1/2 cup mashed ripe bananas 3 medium
  • 1/3 cup canola or vegetable oil
  • 1 cup grated carrots
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate chips optional


  • 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 9-in. x 5-in. loaf pan, or an 8×8 baking pan.
  • Bake at 350° for 55-60 minutes (for the loaf) or 40 minutes for the cake, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, before removing from pan to a wire rack to cool completely.

More carrot cake recipes:

The Best Carrot Cake Recipe {Gimme Some Oven}

Healthy Carrot Cake Muffins {Ambitious Kitchen}

Carrot Cake Bread with Nutella Swirl Cream Cheese Frosting {How Sweet It Is}

No Bake Carrot Cake Granola Bites {Cookin’ Canuck}

Carrot Banana Bread Cake


6 comments on “Carrot Banana Bread Cake”

  1. My grandma was a first generation American but had a Russian background.  At her Russian Orthodox funeral (a very beautiful symbolic ceremony) the priest put a pussywillow branch in her casket.  Upon a later meeting I asked him why.  He said the pussy willow symbolizes Christ’s victory over death (resurrection) and victory over death in general.  So beautiful…

  2. This made my mouth water.  I had to try it today since I had bananas that were very ripe.  I made some changes to go along with ingredients that I use.
    Instead of all purpose flour, I used Bob’s Red Mill 1 to 1 Gluten-Free flour, instead of Canola/vegetable oil I used coconut oil.  I greased the pan with coconut oil and it came out easily.  Although I used the full cup of sugar, I think I could have cut back to perhaps 1/2 cup as this is sweet from the bananas.  I did not add the chocolate chips.
    I cooked it in a glass loaf pan for 55 minutes.  It came out rich, moist and full of flavor. 
    Thank you!

  3. This looks so simple and so delish!  Great idea about adding coconut, too! Might have to make one to take on our trip to Savannah this weekend!

  4. I love this recipe!  It will be perfect for me to take to church this Sunday for our
    Easter breakfast after our sunrise service!  I love that I can make it the day before so I don’t have to get up at 4:00 a.m. to make a dish :)

    Thanks for another wonderful recipe Sandy!  Happy Easter to you and your family.

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