Irresistible Dairy Free Carrot Cake Banana Bread

Here is my favorite dairy-free carrot cake banana bread recipe, with mashed bananas, warm spices, grated carrots, and a sweet maple cream cheese frosting that tastes just like the real thing.

This bread is my go-to when I have overripe bananas sitting on the counter and want something a little more interesting than regular banana bread. The kids love it for after-school snacks, and I love that it sneaks in some vegetables without anyone complaining!

What Kind of Bananas Should I Use?

The riper your bananas, the better this bread will turn out. Look for bananas that have plenty of brown spots or are even completely brown – these overripe bananas are sweeter and mash more easily, which helps create that moist, tender texture you want in banana bread. If your bananas are still yellow or just starting to speckle, you can speed up the ripening process by placing them in a paper bag for a day or two. In a pinch, you can also pop unpeeled bananas in a 300°F oven for about 15-20 minutes until the skins turn black, though naturally ripened bananas will give you the best flavor.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make if needed:

• Egg: To keep this dairy-free and vegan-friendly, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use 1/4 cup more applesauce.
• Applesauce: You can swap applesauce with mashed banana (use 3 bananas total) or plain Greek yogurt if you’re okay with adding dairy.
• Maple syrup: Honey works as a substitute, or you can use agave nectar to keep it vegan. The flavor will be slightly different but still tasty.
• Quick oats: Regular rolled oats work fine – just pulse them in a food processor a few times to break them down a bit. You can also use oat flour if that’s what you have.
• Wheat flour: All-purpose flour is a direct swap here. For a gluten-free option, try a 1:1 gluten-free baking blend.
• Cream cheese and butter (for frosting): Since the recipe title says dairy-free, use dairy-free cream cheese and vegan butter alternatives. Brands like Kite Hill or Miyoko’s work well and maintain that creamy texture.
• Greek yogurt: Swap with dairy-free yogurt made from coconut, almond, or soy to keep the recipe dairy-free.
• Milk: Use any plant-based milk like almond, oat, or coconut milk to maintain the dairy-free aspect of this recipe.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this bread is skipping the step of squeezing out the liquid from your grated carrots – all that extra moisture will make your bread dense and gummy instead of light and tender.

Another common error is not covering the bread with foil during the second half of baking, which can lead to an over-browned top while the center stays undercooked, so keep that foil handy around the 30-minute mark.

Make sure your bananas are really ripe with plenty of brown spots, as under-ripe bananas won’t mash well and won’t provide enough natural sweetness to balance the spices.

Finally, resist the temptation to frost your bread while it’s still warm – the frosting will melt right off and create a mess, so wait until it’s completely cool to the touch for the best results.

What to Serve With Carrot Cake Banana Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading a little extra butter on top while it’s still warm, or you can go all out and add a dollop of the cream cheese frosting on each slice. It’s also great alongside a fruit salad with berries and melon, or paired with some scrambled eggs and bacon if you want to make it a more filling breakfast. Since it’s already pretty sweet and packed with flavor, you really don’t need much else – just enjoy it as is!

Storage Instructions

Store: This banana bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve added the cream cheese frosting, keep it in the fridge instead for up to 5 days.

Freeze: You can freeze this bread for up to 3 months, either as a whole loaf or in individual slices. I recommend freezing it without the frosting, then adding that fresh when you’re ready to eat. Just wrap it well in plastic wrap and then in foil to prevent freezer burn.

Thaw: Let frozen slices sit at room temperature for about 30 minutes, or thaw the whole loaf overnight in the fridge. If you want it warm, pop a slice in the microwave for 15-20 seconds or toast it lightly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 27-33 g
• Fat: 72-83 g
• Carbohydrates: 305-340 g

Ingredients

For the bread:

• 1 large egg
• 1/2 cup applesauce (I prefer Mott’s unsweetened for a cleaner taste)
• 2 large bananas (mashed until mostly smooth with few lumps)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup quick oats
• 1 1/4 tsp baking soda
• 2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup whole wheat flour (I always use King Arthur for the best rise)
• 1 1/4 cup carrots (finely grated, about 1/8-inch shreds)
• 1/2 cup chopped walnuts

For the frosting:

• 4 oz dairy-free cream cheese (softened to room temperature, about 70°F)
• 1/4 cup dairy-free greek yogurt (I like Fage 5% for a thicker consistency)
• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp plant-based milk

Step 1: Prepare the Mise en Place and Preheat

• 1 1/4 cup carrots
• 2 large bananas

Preheat your oven to 350°F and grease a 9×5 inch loaf pan or similar size with dairy-free butter or oil.

While the oven heats, grate the carrots using the small holes on a box grater or a food processor, then squeeze out excess moisture by wrapping them in a clean kitchen towel and pressing firmly—this prevents the bread from becoming too wet and soggy.

Mash the bananas in a separate bowl until mostly smooth with just a few small lumps remaining.

Have all other ingredients measured and ready to go.

Step 2: Build the Wet Ingredient Base

• 1 large egg
• 1/2 cup applesauce
• mashed bananas from Step 1
• 1/3 cup maple syrup
• 1 tsp vanilla extract

In a large mixing bowl, whisk together the egg, applesauce, mashed bananas from Step 1, maple syrup, and vanilla extract until well combined and smooth.

This creates an emulsified base that will help bind all the dry ingredients and create a moist crumb.

Step 3: Combine Dry Ingredients and Create the Dry Mixture

• 1 cup quick oats
• 1 1/4 cup whole wheat flour
• 1 1/4 tsp baking soda
• 2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt

In a separate bowl, whisk together the quick oats, whole wheat flour, baking soda, cinnamon, ginger, nutmeg, and salt.

This pre-mixing ensures the leavening agent and spices are evenly distributed throughout the batter, preventing any pockets of baking soda or uneven spice distribution.

I find that whisking the dry ingredients separately gives a more consistent rise and better flavor balance than mixing everything together at once.

Step 4: Fold in Dry Ingredients and Add Mix-ins

• dry ingredient mixture from Step 3
• grated carrots from Step 1
• 1/2 cup chopped walnuts

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold gently with a spatula until just combined—do not overmix, as this can develop gluten and create a tough, dense texture.

Once mostly combined, fold in the grated carrots from Step 1 and chopped walnuts until evenly distributed throughout the batter.

The batter should be thick and chunky.

Step 5: Bake the Bread

• batter from Step 4

Pour the batter from Step 4 into the prepared pan from Step 1 and smooth the top with a spatula.

Bake at 350°F for 30 minutes, then cover the top loosely with aluminum foil to prevent over-browning.

Continue baking for 10-20 minutes more (total of 40-50 minutes) until a toothpick inserted into the center comes out with just a few moist crumbs—not completely dry.

The bread will continue to cook slightly as it cools.

Step 6: Cool and Prepare the Frosting

• 4 oz dairy-free cream cheese
• 1/4 cup dairy-free greek yogurt
• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp plant-based milk

While the bread bakes, make the frosting by beating the softened dairy-free cream cheese and dairy-free greek yogurt together in a clean bowl until smooth and creamy.

Add the powdered sugar, maple syrup, cinnamon, and vanilla extract, then beat until well combined and fluffy.

Add the plant-based milk 1 tablespoon at a time until you reach a spreadable consistency—not too thick, not too thin.

Once the bread comes out of the oven, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.

Step 7: Frost and Serve

• cooled bread from Step 5
• frosting from Step 6

Once the bread from Step 5 is completely cool, generously spread the frosting from Step 6 over the top and sides.

I like to let the frosting set for 15-20 minutes before slicing so it holds its shape better, but this is optional depending on how quickly you want to serve it.

Irresistible Dairy Free Carrot Cake Banana Bread

Delicious Irresistible Dairy Free Carrot Cake Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 slices

Calories 2050 kcal

Ingredients

  

For the bread

• 1 large egg
• 1/2 cup applesauce (I prefer Mott's unsweetened for a cleaner taste)
• 2 large bananas (mashed until mostly smooth with few lumps)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup quick oats
• 1 1/4 tsp baking soda
• 2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup whole wheat flour (I always use King Arthur for the best rise)
• 1 1/4 cup carrots (finely grated, about 1/8-inch shreds)
• 1/2 cup chopped walnuts

For the frosting

• 4 oz dairy-free cream cheese (softened to room temperature, about 70°F)
• 1/4 cup dairy-free greek yogurt (I like Fage 5% for a thicker consistency)
• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp plant-based milk

Instructions

 

• Preheat your oven to 350°F and grease a 9x5 inch loaf pan or similar size with dairy-free butter or oil. While the oven heats, grate the carrots using the small holes on a box grater or a food processor, then squeeze out excess moisture by wrapping them in a clean kitchen towel and pressing firmly—this prevents the bread from becoming too wet and soggy. Mash the bananas in a separate bowl until mostly smooth with just a few small lumps remaining. Have all other ingredients measured and ready to go.
• In a large mixing bowl, whisk together the egg, applesauce, mashed bananas from Step 1, maple syrup, and vanilla extract until well combined and smooth. This creates an emulsified base that will help bind all the dry ingredients and create a moist crumb.
• In a separate bowl, whisk together the quick oats, whole wheat flour, baking soda, cinnamon, ginger, nutmeg, and salt. This pre-mixing ensures the leavening agent and spices are evenly distributed throughout the batter, preventing any pockets of baking soda or uneven spice distribution. I find that whisking the dry ingredients separately gives a more consistent rise and better flavor balance than mixing everything together at once.
• Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold gently with a spatula until just combined—do not overmix, as this can develop gluten and create a tough, dense texture. Once mostly combined, fold in the grated carrots from Step 1 and chopped walnuts until evenly distributed throughout the batter. The batter should be thick and chunky.
• Pour the batter from Step 4 into the prepared pan from Step 1 and smooth the top with a spatula. Bake at 350°F for 30 minutes, then cover the top loosely with aluminum foil to prevent over-browning. Continue baking for 10-20 minutes more (total of 40-50 minutes) until a toothpick inserted into the center comes out with just a few moist crumbs—not completely dry. The bread will continue to cook slightly as it cools.
• While the bread bakes, make the frosting by beating the softened dairy-free cream cheese and dairy-free greek yogurt together in a clean bowl until smooth and creamy. Add the powdered sugar, maple syrup, cinnamon, and vanilla extract, then beat until well combined and fluffy. Add the plant-based milk 1 tablespoon at a time until you reach a spreadable consistency—not too thick, not too thin. Once the bread comes out of the oven, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
• Once the bread from Step 5 is completely cool, generously spread the frosting from Step 6 over the top and sides. I like to let the frosting set for 15-20 minutes before slicing so it holds its shape better, but this is optional depending on how quickly you want to serve it.