Disclosure: This post may contain affiliate links. Please read my privacy policy.

This Healthy Carrot Banana Bread recipe is a delicious banana bread with a carrot cake twist! It is made with real food ingredients like almond flour, coconut sugar, and olive oil. It is Gluten-free, Grain-free, Dairy-free and Paleo.

Healthy Carrot Banana Bread sliced on top of another slice.

This may be one of my most favorite healthy baked goods that I’ve made in a very long time. The texture is on point and the carrot cake banana bread flavor is just satisfying to the soul.

I think it would be perfect as a breakfast loaf, or an afternoon snack. And if you love both carrot cake and banana bread, then this is going to be the baked good for you!

Why this recipe works:

  • It is allergy friendly. Naturally gluten-free, grain-free, dairy-free and peanut-free.
  • It is made with healthier ingredients, though you’d never know it by the taste!
  • It combines the best of the banana bread and carrot cake worlds.
  • It is a paleo carrot cake banana bread, and is perfect for breakfast or dessert. It also makes a wonderful snack with a cup of this mint tea.
  • The cinnamon maple frosting on top is delicious!

Recipe Ingredients

Ingredients needed to make healthy carrot banana bread.
  • olive oil– this is used as the fat in this banana bread and replaces the butter used in traditional banana breads.
  • coconut sugar– this has a lower glycemic index than processed white sugar.
  • eggs– help to bind the bread together.
  • almond flour– make sure to use blanched almond flour. It has a better texture for baking.
  • tapioca flour– this helps give the banana bread it’s bread-like texture.
  • coconut flour– this mixes well with the almond flour and tapioca flour to produce a bread texture.
  • cinnamon– Ceylon cinnamon has great flavor.
  • nutmeg– you can grind it yourself or buy it pre-ground.
  • bananas– make sure they are extra ripe!
  • carrots– you can shred them yourself or buy shredded carrots.
  • maple syrup– make sure it is pure maple syrup and there aren’t any fake sugars or corn syrups added.
  • coconut oil– this is used to make the frosting. Buy refined coconut oil if you want no coconut flavor.
  • chopped almonds– to sprinkle on top of the banana bread.

See recipe card below for a full list of ingredients and measurements.


  • Instead of olive oil, you can use avocado oil.
  • Instead of coconut sugar, you can use brown sugar ( but then it won’t be Paleo anymore).
  • Instead of tapioca flour, you can use arrowroot flour.
  • You can add raisins, walnuts, or pecans to the batter before baking.

Step by step carrot banana bread instructions:

Carrot banana bread wet ingredients in a bowl.
Step 1

Step 1: Mix the olive oil and coconut sugar together, then add the eggs and vanilla.

Carrot banana bread dry ingredients in a bowl.
Step 2

Step 2: In a different bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg together.

Mixing the wet and dry ingredients in a bowl.
Step 3

Step 3: Add half of the dry ingredients into the bowl of dry ingredients.

Adding bananas to the batter.
Step 4

Step 4: Add half of the mashed bananas to the batter and mix.

Bananas mixed into the banana bread batter.
Step 5

Step 5: Add the remaining dry ingredients then the rest of the bananas and mix.

Shredded carrots added to banana bread batter.
Step 6

Step 6: Fold in the shredded carrots.

Paleo Carrot Cake Banana Bread freshly baked and out of the oven.
Step 7

Step 7: Bake!

Pouring the cinnamon maple coconut oil frosting drizzle on top of the banana bread.
Step 8

Step 8: Make the maple cinnamon frosting and pour it on top of the banana bread.

Spreading the frosting on top of the carrot banana bread.
Step 9

Step 9: Spread the frosting evenly on top of the banana bread.

Sprinkling crushed almonds on top of the banana carrot bread recipe.
Step 10

Step 10: Sprinkle the crushed almonds on top of the carrot cake banana bread.

Recipe FAQs

Do you have to use almond flour in this recipe?

Yes. Almond flour is the bulk of the dry ingredients in this recipe. I haven’t tested it with any alternative flours. I have heard cashew flour or sunflower seed flour works, but I haven’t tested it.

How do you serve this recipe?

You can eat this on its own, as is. Or you can add butter to each slice. You can also make a cream cheese frosting to add to the top.

How do you store this carrot banana bread?

Keep the banana bread covered and you can store at room temperature on the counter for up to 3 days.

A slice of Paleo Carrot Cake Banana Bread lifted by hands.

Other healthy banana bread recipes you may enjoy:

Paleo Coffee Cake Banana Bread – cinnamon and crumb topping in banana bread form, yes please!

Sunflower Seed Butter and Chocolate Chip Banana Bread– sunflower seed butter and chocolate are a match made in heaven!

Paleo Banana bread– a classic cinnamon laced banana bread. Perfect with tea!

Other healthy desserts with veggies you may enjoy:

This AIP Carrot Cake from Heatbeet Kitchen

Gluten-free Carrot Zucchini Cake

Gluten-free Carrot Cake from Gluten-free Palate.

Gluten-free Zucchini Bread from Allergyfree Alaska. 

Healthy Lemon Zucchini Bread by Evolving Table.

Carrot Pumpkin Cake

Did you try this recipe? Please leave me a ⭐ review below!

4.84 from 18 votes

Healthy Carrot Banana Bread

Servings: 8 slices
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Paleo Carrot Cake Banana Bread (GF) | Perchance to Cook, www.perchancetocook.com
A healthier, gluten-free, grain-free, dairy-free, Paleo Carrot Cake Banana bread that has the most satisfying texture and flavor.


Paleo Carrot Cake Banana Bread Ingredients:

Cinnamon Maple Coconut Oil Frosting Ingredients:


  • chopped almonds or nuts to sprinkle on top of the bread


  • Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan/tin. (I greased mine with olive oil spray). Line the pan with parchment paper.
  • In a large bowl, mix the olive oil and coconut sugar with a fork or whisk. Add the eggs and vanilla, mixing well.
  • In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg. Mix well with a fork.
  • Add half the flour mixture to the wet egg/oil mixture and mix. Then add half the mashed bananas to the bowl and mix again. Add the remaining flour to the bowl and mix. Add the remaining mashed bananas and mix. Note: this batter should be on the thicker side.
  • Mix/Fold in the shredded carrots. Pour the batter into the lined loaf tin.
  • Bake for 45 to 55 minutes or until a toothpick inserted in the center of the bread comes out clean/ with a few crumbs. ( I cooked mine for 50 minutes).
  • Cool for 10 minutes in the pan. Then let the bread cool on a wire rack. 
  • Next, top the bread with the Cinnamon Maple Syrup Coconut Oil Frosting, and then with chopped nuts ( I used almonds). ( You can do this while the bread is still a little warm).


  • Instead of olive oil, you can use avocado oil.
  • Instead of coconut sugar, you can use brown sugar ( but then it won’t be Paleo anymore).
  • Instead of tapioca flour, you can use arrowroot flour.
  • You can add raisins, walnuts, or pecans to the batter before baking.


Calories: 335kcalCarbohydrates: 36gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 41mgSodium: 380mgPotassium: 209mgFiber: 4gSugar: 17gVitamin A: 4090IUVitamin C: 4mgCalcium: 63mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love your carrot cake banana bread. The flavors are perfect for my family as we prefer to eat gluten-free especially for baking. I love that it is tasty and healthy and most importantly tastes delicious. Then it is topped with that amazing Cinnamon Maple Coconut Frosting is just calling my name! Yummy!5 stars

  2. I love banana bread but the coconut and almond flours in this really take it next level. This is definitely going on my “to make” list!5 stars

  3. Love it! It must have such a lovely flavor with the carrots, bananas, and the coconut and almond flour! Love to use coconut flour in my g.f. baking, but it might be tricky to use. Your carrot cake banana bread has a great texture and it looks delicious!

  4. I love that this is paleo! Carrot cake and banana bread honestly make a lot of sense to go together. Can’t wait to try this!

  5. I would never guess that this is gluten free!! And looks so yum! I love carrot cake and you added banana into the mix – how awesome is that. Can’t wait to try this.5 stars

  6. I love carrots! Why have I never considered baking quick bread with them? Your recipe looks so easy to follow!

  7. Ooo, yes. I want this beautiful and delicious carrot cake banana bread, right now! No, not now, yesterday!! It looks gloriously delicious, especially with that glaze and nuts on top!5 stars

      1. Just made this and it’s lovely – thank you for the recipe! Just wondering how best to store this – in or out of the fridge? And do you know if it can be frozen in slices and defrosted? Thanks in advance! X

        1. I usually cover it up and keep it outside, but I’ve only been able to test this out for a few days because it is all eaten up by then! I haven’t tried freezing it, but I am curious how that would work. Let me know if you try that!

  8. I love carrot cake and this would be a perfect breakfast for me! Baking loaf pan breads and cakes are so easy too! Thanks for sharing a great recipe!5 stars