Carrot Banana Quick Bread (Gluten-Free)
This gluten-free carrot banana bread is super moist with a tender crumb and rich flavor. A perfect mix of banana bread and carrot cake in one easy homemade loaf. It’s an easy quick bread and pairs very well with many add-ins, like raisins and walnuts. Perfect for breakfast or afternoon snacks.
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Gluten-free quick bread recipe
This gluten-free quick bread is made with ripe bananas and fresh grated carrots. It has an incredibly moist crumb, is perfectly spiced, and the raisins and walnuts add natural sweetness and crunchiness.
The carrot banana loaf is easy to make and is perfect for breakfast, brunch, or as a snack. It pairs very well with many add-ins, and it freezes beautifully. This cake is a very good option for breakfast, like this apple bread, another recipe to have always on hand.
So, this recipe is a great way to use overripe bananas!
Ingredients
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’re sweeter.
- Carrots: fresh, grated carrots, shredded at the last minute.
- Optional add-ins: raisins, walnuts, pecans, shredded coconut, and so on.
- Cinnamon: ground cinnamon that adds warmth and enhanced 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 well incorporated with a rubber spatula.
Add the raisins and chopped toasted walnuts, if desired, and mix.
Pour the mixture into the prepared pan.
Bake for about 50 minutes. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
Let cool before removing.
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.
Baking tips and variations
- 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, squeeze it out before adding.
- Don’t overmix: Mix just until combined. Overmixing can make the loaf dense.
- Let cool before slicing.
Variations and serving suggestions
- Dried fruits: Add chopped toasted almonds, pecans, walnuts; dried fruit pairs very well with this loaf cake.
- Shredded coconut: another optional add-in.
- Citrus flavor: Add orange zest for freshness and a hint of citrus flavor.
- Topping: Top the bread with classic cream cheese frosting.
- Maple syrup: Serve the cake with a drizzle of maple syrup or honey.
For more easy gluten-free brunch recipes
- Morning glory muffins
- Blueberry Bread
- Strawberry oatmeal muffins
- Cornmeal cookies
- Simply coconut muffins
Carrot Banana Loaf Cake (Gluten-Free)
Ingredients
- 1 and 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2/3 cup natural oil
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs, room temperature
- 1 cup mashed bananas
- 1 cup grated carrots, shredded at the last minute
- 1/2 cup raisins (optional)
- 1/2 cup walnuts (optional), chopped and toasted
Instructions
- 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 well incorporated with a rubber spatula.
- Add the raisins and chopped toasted walnuts, if desired, and mix.
- Pour the mixture into the prepared pan.
- Bake for about 50 minutes. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing.