Gluten-Free Carrot Quick Bread (with banana)

This gluten-free carrot banana bread combines the best of banana bread and carrot cake in one irresistibly moist loaf. Made with ripe bananas, freshly grated carrots, warm spices, and your favorite mix-ins, it has a tender crumb and plenty of flavor. It’s an easy, satisfying way to use up overripe bananas!

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Gluten-free quick bread recipe

This gluten-free carrot banana bread is incredibly moist and tender, naturally sweetened with ripe bananas and freshly grated carrots. Perfectly spiced and packed with juicy raisins and crunchy walnuts, it’s an easy, flavorful quick bread that’s hard to resist.

This carrot banana loaf is simple to make and perfect for breakfast, brunch, or an afternoon snack. It’s also easy to customize with your favorite add-ins and freezes beautifully, making it a great recipe to keep on hand. If you love easy fruit-filled breads, try it alongside this apple bread, another recipe to have always on hand.

And if you have a few overripe bananas sitting on the counter, this is a delicious way to put them to good use!

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Oil: natural oil, such as sunflower or canola oil.
• Banana: ripe mashed bananas. Ripe bananas are better; they provide sweetness, moisture, and banana flavor.
• Carrots: fresh, grated carrots, shredded at the last minute.
• Raisins and walnuts: Both are optional, but they add sweetness, texture, and contrast to the loaf.
• Cinnamon: ground cinnamon that adds warmth and enhances flavors.

How to make gluten-free carrot banana loaf cake

Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.

Whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.

In a large bowl, beat the sugar and oil. Add the eggs one by one, beating well after each addition. Add the shredded carrots and mashed bananas and mix.

Add the dry ingredients to the carrot mixture and mix until incorporated with a rubber spatula. Don’t overmix.

Fold in the raisins and chopped toasted walnuts and mix.

Transfer the mixture into the prepared pan and smooth the top.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover the loaf with aluminum foil during the final 10–15 minutes. (Don’t press it down).

Let the bread cool completely before slicing. The crumb continues to set as it cools.

Store the loaf cake covered at room temperature or in the refrigerator for several days. Freeze the bread in an airtight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.

Good to know: baking tips

• Carrots: Grate them at the last minute so they don’t release much liquid. If they release liquid when you’re about to add them, gently squeeze it out before adding.
• Use very ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be.
• Don’t overmix: Mix the dry ingredients into the wet ingredients just until combined. Overmixing can make the quick bread dense.
• Let cool before slicing. Give the bread time to set before slicing it.

You might wonder: FAQ

Can I make this carrot banana bread without raisins or nuts? Yes, they are optional. Simply omit.

Can I use frozen bananas? Yes, but thaw them completely and drain any excess liquid before mashing and adding them to the batter.

For more gluten-free breakfast recipes

• Morning glory muffins
• Blueberry Bread
• Strawberry oatmeal muffins
• Cornmeal cookies
• Simply coconut muffins

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