Almond Flour Carrot Cake Banana Bread

Can’t decide between banana bread and carrot cake? Now you don’t have to! This Almond Flour Carrot Cake Banana Bread is soft, moist, and naturally sweetened, packed with bananas, shredded carrots, and warm spices. It’s gluten-free, refined sugar-free, and absolutely delicious—perfect for breakfast, snacking, or dessert.

Let’s get baking!

What You’ll Need

For the Bread:

2 ripe bananas, mashed
1 cup shredded carrots
2 ½ cups almond flour
2 eggs
¼ cup maple syrup or honey
2 tbsp melted coconut oil
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
¼ tsp salt
½ cup chopped walnuts (optional, but delicious!)

For Toppings (Optional but amazing!):

A drizzle of honey
Extra chopped walnuts

a small plate of mashed bananas, a small plate of shredded carrots, a small plate of almond flour, a small plate of eggs, a small plate of maple syrup, a small plate of melted coconut oil, a small plate of vanilla extract, a small plate of cinnamon, a small plate of nutmeg, a small plate of baking soda, a small plate of salt, and a small plate of chopped walnuts

Pro Tips

Use overripe bananas for extra sweetness and moisture.
Don’t overmix—stir until just combined to keep the bread soft.
Let it cool completely before slicing for the best texture.
Want extra protein? Add 1 tbsp of flaxseeds or chia seeds.
For a nut-free version, skip the walnuts or use sunflower seeds.

Tools You’ll Need

Mixing bowls
Whisk
Spatula
9×5-inch loaf pan
Grater (for carrots)

Instructions

Step 1: Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth.

a mixing bowl filled with mashed bananas, slightly chunky with a creamy texture

Step 2: Add Wet Ingredients

Add shredded carrots, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.

a mixing bowl with mashed bananas, bright orange shredded carrots, cracked eggs, golden maple syrup, melted coconut oil, and vanilla extract being whisked together

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together almond flour, cinnamon, nutmeg, baking soda, and salt.

a mixing bowl with almond flour, cinnamon, nutmeg, baking soda, and salt being whisked into a light, fluffy mixture

Step 4: Combine Wet & Dry Ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Stir in chopped walnuts if using.

a spatula folding the almond flour mixture into the wet carrot-banana batter, creating a thick, slightly textured mixture

Step 5: Pour into Loaf Pan

Pour the batter into a greased 9×5-inch loaf pan and smooth the top.

thick carrot-banana batter being poured into a loaf pan, spreading evenly

Step 6: Bake the Bread

Bake at 350°F (175°C) for 40-45 minutes, or until golden brown and a toothpick comes out clean.

a loaf of banana carrot bread baking inside a modern stainless steel double oven, its golden crust rising perfectly

Step 7: Cool & Slice

Let the bread cool completely before slicing. Drizzle with honey and sprinkle extra walnuts on top if desired.

a golden, moist banana carrot bread loaf resting on a wire cooling rack, with honey being drizzled over the top

Leftovers & Storage

Store in an airtight container at room temp for 2 days, or in the fridge for up to 5 days.
Freeze slices individually for up to 2 months.

Wrap-Up

And that’s it—your Almond Flour Carrot Cake Banana Bread is ready! It’s moist, naturally sweet, and full of cozy flavors—perfect for breakfast, snacks, or dessert. Try it out, take a pic, and let me know how it turned out. Enjoy! 🍌🥕✨