Carrot Cake Banana Loaf

Carrot Cake Banana Loaf

A moist and soft carrot cake-flavoured banana bread that tastes like cake, while being super healthy. This super simple recipe is another fun way to use up your ripe bananas!
Servings 1 loaf


  • 1 cup almond flour
  • ¾ cup oat flour
  • 2 tbsp coconut flour
  • 1 tbsp ground flax seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • pinch of salt
  • 2 overripe bananas
  • ½ cup shredded carrot (save some to garnish)
  • ½ cup maple syrup
  • 1 egg
  • ¼ cup yogurt of choice
  • 2 tsp vanilla extract

Cashew Cream Cheese Frosting

  • 1 cup raw cashews (soaked in boiling hot water 30 mins, or overnight)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • optional: raw pecans, shredded carrot (to garnish)


  • Preheat the oven to 350°.
  • Combine dry ingredients in a blender.
  • Add in the wet ingredients (except carrots) and blend again.
  • Fold the shredded carrot into the mix.
  • Spray a small loaf pan with coconut oil. Transfer the banana bread batter to the pan.
  • Bake in oven for 40-45 mins until fully cooked through.
  • Allow the bread co cool. In the meantime, prepare the cashew cream cheese frosting: Combine cashews, maple syrup, vanilla and salt in a blender. Set aside.
  • Once the bread has cooled, spread on the cashew cream cheese with a knife.
  • Optional: garnish with crushed raw pecans and shredded carrots.
  • Slice and enjoy!