I couldn’t believe how moist and cake-like this carrot cake banana bread is, packed with flavor and texture yet paleo, gluten free, dairy free and refined sugar free.

Jump to Recipe

I am obsessed with this carrot cake banana bread because it actually tastes like cake for breakfast. Moist, tender crumb thanks to blanched almond flour and big banana flavor from mashed ripe bananas that refuse to be subtle.

Shreds of carrot add playful texture and pockets of sweetness from nuts or raisins keep every bite interesting. But it’s not cloying or heavy.

Light enough for mornings, indulgent enough for a late-night slice. I love that it feels like a treat without empty calories.

Pure, simple ingredients doing the heavy lifting. Try one slice and you’ll be back for more.

Seriously.

Ingredients

Print Recipe (No Advertisments)

Almond flour: nutty base, makes it moist and gives protein without gluten.
Plus tapioca starch: lightens texture, makes crumbs less dense and a bit chewy.
Baking soda: helps it rise and get that tender banana-bread lift.
Baking powder: works with soda to keep it fluffy and not heavy.
Cinnamon: warm spice, makes it smell cozy and tastes like comfort.
Basically nutmeg: tiny kick of warmth, don’t skip for true carrot-cake vibes.
Sea salt: balances sweetness and brings out all the flavors better.
Eggs: bind everything, add structure and a bit of protein.
Bananas: natural sweetness, moisture, and that classic banana-bread personality.
Carrots: fresh texture, subtle sweetness, and a tiny veggie win.
Plus maple syrup: natural sweetener, adds depth and sticky sweetness.
Coconut oil: keeps it dairy-free, adds gentle coconut notes and richness.
Vanilla: rounds flavors, makes it taste more dessert-like and warm.
Walnuts: crunchy contrast, nutty flavor, totally worth including.
Raisins: chewy bursts of sweetness, like little surprises in each bite.
Shredded coconut: adds chew and a tropical touch if you’re into that.

Ingredient Quantities

2 1/2 cups blanched almond flour (about 250 g)

1/4 cup tapioca starch or arrowroot

1 tsp baking soda

1 tsp aluminum free baking powder

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp fine sea salt

3 large eggs, room temp if you can

1 cup mashed ripe bananas (about 2 to 3 bananas)

1 cup finely shredded carrots, packed (about 2 medium carrots)

1/3 cup pure maple syrup or honey, your call

1/4 cup melted coconut oil, cooled a bit

1 tsp pure vanilla extract

1/2 cup chopped walnuts or pecans, optional but great

1/4 cup raisins or unsweetened shredded coconut, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Line a 9×5 inch loaf pan with parchment or grease well with coconut oil, and set aside.

2. In a large bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup tapioca starch, 1 tsp baking soda, 1 tsp aluminum free baking powder, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt. Make sure there are no clumps.

3. In a separate bowl beat 3 large eggs lightly, then add 1 cup mashed ripe bananas, 1/3 cup pure maple syrup or honey, 1/4 cup melted coconut oil (cooled a bit) and 1 tsp pure vanilla extract. Stir until smooth.

4. Pour the wet mixture into the dry ingredients and fold together with a spatula until mostly combined. Don’t overmix, just until no big streaks remain.

5. Fold in 1 cup finely shredded carrots, packed. Then stir in 1/2 cup chopped walnuts or pecans if using, and 1/4 cup raisins or unsweetened shredded coconut if you want. Scrape the bowl so everything is evenly distributed.

6. Transfer batter to the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter once or twice to remove big air bubbles.

7. Bake in the center of the oven for about 55 to 65 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too fast, loosely tent with foil after 30 to 35 minutes.

8. Remove from oven and let cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely before slicing. If you slice too hot it will be crumbly.

9. Store leftovers covered at room temp for 2 days or in the fridge up to 5 days. It also freezes well sliced for quick breakfasts. Reheat a slice briefly in the toaster oven or microwave for a warm treat.

Equipment Needed

1. 9×5 inch loaf pan (lined with parchment or greased with coconut oil)
2. Parchment paper or extra coconut oil for greasing
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Measuring cups and spoons (accurate for 1/4 cup, 1/3 cup, tsp, etc)
5. Whisk for the dry ingredients and a fork or small whisk for the eggs
6. Rubber or silicone spatula for folding and scraping the bowl
7. Box grater or small food processor to finely shred the carrots
8. Toothpick or skewer to test doneness
9. Wire cooling rack to cool the loaf after baking
10. Oven mitts and a kitchen towel for handling the hot pan and tenting with foil

FAQ

Can I make this nut free instead of using blanched almond flour?

Yes, but you cant just swap cup for cup. Try a seed-based flour blend like sunflower seed flour or tigernut flour, but reduce any added sweetener a bit because some seed flours are naturally sweeter. Texture will be a little different and may be denser. You might need an extra egg or two tablespoons of tapioca to help bind.

My bananas arent super ripe. Will the bread still be sweet enough?

Riper is better. If your bananas arent very ripe, stir in an extra tablespoon or two of maple syrup or honey. You can also microwave bananas for 20 seconds to soften and release sugars, but flavor is best with spotty, brown-skinned bananas.

Can I skip the eggs to make it vegan?

You can try flax or chia eggs (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), but texture will be slightly more crumbly and less lift. For best results use a commercial egg replacer or try adding an extra tablespoon of tapioca for chew and structure.

How do I know when the loaf is done without overbaking?

Start checking at 45 minutes. Insert a toothpick in the center, it should come out with a few moist crumbs but not wet batter. The top should be golden and spring back when lightly pressed. Because almond flour browns faster, cover loosely with foil last 10 minutes if it gets too dark.

Can I make muffins instead of a loaf? How long do they bake?

Yes, this batter makes great muffins. Fill tins about two thirds full and bake at the same temperature for 18 to 22 minutes. Check earlier because smaller portions bake faster. Let cool in the pan 5 minutes then transfer to a rack so bottoms dont get soggy.

What is the best way to store or freeze the bread?

Cool completely, then wrap tightly in plastic wrap and store at room temp for 2 to 3 days. For longer keep, slice and freeze in an airtight bag up to 3 months. Thaw slices at room temp or toast straight from the freezer for a quick snack.

Carrot Cake Banana Bread (Gluten Free + Dairy Free) Recipe Substitutions and Variations

Almond flour → Oat flour (gluten free if certified) or sunflower seed flour. Use about the same volume, but expect a slightly different texture. If you try sunflower seed flour be warned it can turn green when it reacts with baking soda, so add 1/2 tsp lemon juice or drop the baking soda a bit to avoid that weird color.
Tapioca starch → Cornstarch or potato starch. Swap 1:1 for the same thickening and lightness. Arrowroot also works and was already an option, same amounts.
3 large eggs → Flax or chia “eggs” for egg-free: mix 3 tbsp ground flax (or chia) with 9 tbsp water, let sit 5-10 minutes until gelled. Or use 3/4 cup unsweetened applesauce if you don’t mind a moister, more cake-like crumb.
1/3 cup maple syrup or honey → 1/3 cup coconut sugar or brown sugar (granulated makes it less sticky). If you use dry sugar, add 1-2 tbsp extra liquid (water or plant milk) so batter isn’t too stiff. Date paste is another 1:1 swap if you want natural sweetener with body.

Pro Tips

1. Use room temp eggs and warm bananas if you can. Cold eggs make the batter seize a bit and the loaf can end up denser than you’d like. If your bananas came from the fridge, microwave them for 10–15 seconds to loosen up, then mash.

2. Don’t pack the almond flour into the measuring cup. Scoop and level or weigh it. Packed almond flour = heavy, crumbly bread. Also sift or whisk the dry mix well so there’s no clumps of baking powder or cinnamon hiding.

3. Watch the moisture. If your carrots are very wet, squeeze some of the liquid out with a clean towel. If the batter seems too wet because your bananas were huge, add a spoonful of almond flour at a time till it looks like thick cake batter. Too wet and it won’t set, too dry and it will be crumbly.

4. Let it cool almost completely before slicing. I know it’s tempting to cut a warm slice but it will fall apart. Cool in the pan 15 min, then on a rack till mostly room temp. For reheating frozen slices, toast them straight from the freezer for the best texture.