If this isn't healthy, I don't know what is... This easy carrot cake banana bread uses apple sauce instead of oil, dairy free milk, coconut sugar instead of regular sugar, and has carrots in it!


1 ½ cups whole wheat flour

½ cup quick oats

1 tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

2 ripe bananas, mashed

½ cup coconut sugar OR ⅓ cup honey

1 egg

1 tsp vanilla

2 tbsp coconut oil, melted

¼ cup apple sauce (instead of lots of oil, #health) 

1 generous cup shredded carrots

⅓ cup almond milk

⅓ cup chopped pecans

⅓ cup raisins

⅓ cup shredded coconut

For the frosting:

4 oz cream cheese, softened

1/3 cup powdered sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

measuring cups & spoons

large bowl


stand mixer

loaf pan (either 8.5 x 4.5 inch or 9x5 inch)

parchment paper or nonstick cooking spray


PREHEAT oven to 350F

SPRAY 8.5 x 4.5 inch loaf pan with nonstick cooking spray or line it with parchment paper

WHISK together the flour, quick oats, baking soda, cinnamon, nutmeg and salt in a large bowl

MIX together mashed banana, coconut sugar, egg, and vanilla until creamy in the stand mixer

ADD apple sauce and almond milk

FOLD in carrots

ADD dry ingredients and mix until well combined (be careful not to overmix)

FOLD in coconut oil and chopped pecans, raisins, and coconut

POUR into loaf pan

BAKE for 45-60 min (the longer your loaf pan, the shorter the time) 

FOR THE FROSTING: Combine all ingredients in your stand mixer and try not to lick the whole bowl clean before adding it on your cake!


SWAPS: Use ¾ cup whole wheat flour and ¾ all purpose flour instead | make a flax egg instead of a regular egg to make Vegan

SWITCH IT UP: Make this recipe into muffins and bake them for 15-18 min

LEFTOVERS: Wrapped and left on counter for 2 days | keep in the fridge for 1 week | keep in the freezer for up to 3 months



© 2020 by Emma Gabay