Carrot Cake Banana Bread

I cannot believe that Easter is coming up this weekend.  The spring is starting to go so fast.  My son has already participated in a few Easter egg hunts and he understands it much better than he did last year.  He loves finding the eggs and opening them to see what is inside.  Something else that we do to celebrate Easter is that I usually make a nice brunch on Easter morning.
For some reason when I think of Easter, I think of carrot cake.  I think it is because bunnies eat carrots.  Plus, I think carrot cake is a great food for Easter.  I decided to combine carrot cake in with one of my favorite breakfast foods, banana bread.  This would make a great breakfast or snack for Easter and it can be made the night before so you do not have to worry about it on Easter day.   I got the idea for this delicious bread from Real Mom Kitchen who used Butter Pecan cake mix to make a banana bread.
This Carrot Cake Banana Bread tasted fantastic and was incredibly moist.  I really liked the combination of the carrot cake flavor with the banana flavor.  This bread is also easy to make because it uses a box carrot cake mix. You definitely need to try  this great combination of carrot cake and banana bread.  We plan on making it again to have on Easter morning.  I hope you enjoy this moist and delicious bread!


Carrot Cake Banana Bread

Carrot Cake Banana Bread


  • 1 package (15.25 ounces) carrot cake mix, dry
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup mashed bananas


  1. Preheat the oven to 350 degrees.
  2. In a large bowl mix together all the ingredients until combined and a batter forms.
  3. Pour the batter into a greased loaf pan.
  4. Bake the bread for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool for 10 minutes and then remove from the pan and allow to completely cool.

Recipe adapted from Real Mom Kitchen

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  1. I love the idea of carrot cake and banana bread in one! I want to smother it in a cream cheese glaze too. Fantastic.

  2. Yummy, this sounds fantastic, and perfect for satisfying my sweet tooth without sacrificing nutrition. I agree with Erin, and will definitely add cream cheese though 😛

  3. Here is a recipe or two for you. I hope your beadrmaker has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf1/3 C water3/4 C mashed very ripe banana2 T vegetable oil, margarine or butter (I use olive oil)1 large egg3/4 t salt3 T brown sugar, packed1 1/2 C white flour*1 1/2 C whole-wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)1 1/4 t bread-machine or instant yeast1/4 C each raisins and chopped pecans (optional) * In Canada use all-purpose or bread flour; in the United States use bread flour.(You don’t have to use wheat flour. Just add the amt listed in white)Extra Large Loaf1/3 C water1 C mashed very ripe banana (about 2 medium bananas)3 T vegetable oil, margarine or butter (I use olive oil)2 large eggs1 t salt1/4 C brown sugar, packed2 C white flour*2 C whole-wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)1 1/2 t bread-machine or instant yeast1/3 C each raisins and chopped pecans (optional)*In Canada use all-purpose or bread flour; in the United States use bread flour. 1. Add all ingredients except raisins and nuts to machine according tomanufacturer’s directions. Select sweet or white cycle. 2. Add raisins and nuts at ingredient signal (or about 20 to 30 minutes into cycle after the starting time). Tip: Freeze overripe bananas either in their skins (the skins will turn black but the bananas are good for baking when thawed) or peel, mash and freeze in airtight containers or bags.

  4. DPlocheck says:

    I made this the other day but added 1 cup of chopped nuts to the mix. It was the BEST Banana Bread I’ve had in a long time. My husband also loved it. It was moist and delicious, better than the Banana Breads I’ve made from scratch lately. My husband has already asked me to make another one for him to take to work. I will definitely be using this recipe again. Thank you.


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