Name: Carrot Cake Banana Bread (Vegan Gluten-Free)
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 10
Cuisine: British
Ingredients: 3-4 ripe bananas, 350g once mashed; 80ml light olive oil; 50g coconut sugar; 1 orange, zested; 1 tsp vanilla extract; 180g plain or GF plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; Spices: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp ground nutmeg; Pinch of salt; 1 carrot, 120g once grated; 30g walnuts, chopped; 3 medjool dates, pitted and chopped small (approx. 60g once pitted); 180g thick dairy-free yoghurt; 30g vegan vanilla protein powder; 1 orange, zested; 2 tbsp crushed pistachios

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This moist and tender Carrot Cake Banana Bread is packed with orange zest, crushed walnuts and chopped squidgy medjool dates. Frosted with vegan yoghurt, it’s a lighter, plant-based and easily gluten-free loaf.

I had so much fun creating the banana bread for March and knew I wanted to combine my love of banana bread with my love for Springtime bakes, in particular, carrot cake. This one is loaded with fresh grated carrot as well as orange zest, walnuts and medjool dates, all of which work so well together. the result is a deliciously moist and tender banana bread load that’s packed with crunchy, squidgy pieces and it’s all frosted with a lighter protein yoghurt frosting – or leave it without frosting.

A few slices of Carrot Cake Banana Bread — Carrot Cake Banana Bread

Why will I love this banana bread?

This loaf is delicious:

Moist, tender, squishy and fluffy
Packed with orange zest
With pieces of crunchy walnuts
Lots of squidgy medjool dates
Easy to make in one bowl
Decorated with lighter vegan yoghurt protein frosting
Combines banana bread and carrot cake in every bite
Great for Springtime
Naturally egg-free, dairy-free and plant-based
Easily gluten-free
With nut-free options
Delicious all year round
Can be made ahead of time
Mostly sweetened with banana
Great way to use up ripe banana
Everyone will love it
Delicious all day; try it for breakfast, snacks or desserts

If you already love the sound of this banana bread, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Unfrosted Carrot Cake Banana Bread — Carrot Banana Bread

A Carrot Cake Banana Bread on a wooden board — Carrot Banana Bread

What ingredients do I need?

You can see the ingredients with weights in the recipe card, and see my favourite and recommended products in the “shop the recipe” section.

For the banana bread:

Ripe banana: the riper the banana, the sweeter and softer the banana is. Make sure to weigh the mashed banana otherwise the loaf will be too dry or too wet.
Light olive oil: for moisture and fat.
Coconut sugar: for a bit more sweetness. You can also swap this for caster or light brown sugar.
Orange: zest the orange to add a lovely flavour.
Vanilla extract: for flavour.
Plain or GF plain flour: this keeps the texture moist and delicious. If using gluten-free flour, make sure the GF blend contains xanthan gum, or add ½ tsp of your own.
Raising agents: baking powder and bicarbonate of soda come together to make this rise.
Spices: this cake uses cinnamon, ginger and nutmeg to create a warming delicious flavour.
Salt: for flavour.

And to add in to the loaf:

Grated carrot: the key ingredient. No need to peel the carrot first, simply wash it.
Walnuts: chop these up to add some nuttiness in every slice, or swap for toasted coconut to make this nut-free.
Medjool dates: pit the dates and chop them into small pieces to add sweet bits of date in every slice. You can use other dried dates or swap for raisins, too.

Slices of Carrot Cake Banana Bread — Carrot Cake Banana Bread

Two slices of Carrot Cake Banana Bread — Carrot Cake Banana Bread

For the frosting:

Thick dairy-free yoghurt: I love to use the NUSH protein plain or vanilla fudge yoghurt here, or Cocos Organic natural or vanilla yoghurt.
Vegan vanilla protein powder: this thickens the frosting and makes it really creamy. If you aren’t using protein powder, make sure the yoghurt is really thick. I use the Form protein (NourishingAmy10 for 10% off).
Orange zest: to add an orangey flavour.
Pistachios: to add some crunch and colour on top. You can swap these for more walnuts or swap for toasted coconut.

Is this loaf gluten-free and nut-free?

This is easily gluten-free, as long as your flour is GF and the blend contains xanthan gum, or add ½ tsp of your own. Make this nut-free by swapping the walnuts and pistachios for toasted coconut flakes. Check that your yoghurt does not contain nuts.

A slice of Carrot Cake Banana Bread — Carrot Cake Banana Bread

A slice of Carrot Cake Banana Bread on a plate — Carrot Cake Banana Bread

How do I make it?

You can make this banana bread in a few steps:

Mash the banana: and weigh it out.
Combine the wet ingredients in a bowl: until smooth.
Sift in the dry ingredients: and whisk again util smooth.
Add in the carrot, walnuts and dates: and stir until combined.
Pour the batter into the tin:and smooth over the top.
Bake for 48 minutes: or until an inserted skewer comes out clean, it’s firm to touch and well risen.
Allow to cool in the tin for 10 minutes: then lift out to cool fully on a wire rack.
Whisk the yoghurt, protein and orange: for the frosting.
Spread the frosting over the cake: and decorate.
Slice and enjoy: or keep for later.

How long will it last?

This loaf cake will keep for 2-3 days in the fridge in a sealed container, or keep the unfrosted loaf in the freezer for 1 month, wrapped well. Allow to defrost then decorate.

A fork and a piece of Carrot Cake Banana Bread — Carrot Cake Banana Bread

A half eaten piece of Carrot Cake Banana Bread — Carrot Cake Banana Bread

What other recipes can I try?

For more banana bread ideas: