This healthy carrot cornmeal banana bread is flavorful, soft, moist, and perfectly sweet. It’s made with whole grains, no oil, and less sugar!
Banana bread is probably my favorite quick bread, and I’ve been making multiple loaves a month ever since perfecting my Healthy Banana Bread recipe. But sometimes you get bored of the classic banana bread (or not), and with carrot cake season approaching, I’ve been making carrot cake-inspired everything – baked oatmeal, overnight oats, energy bites, muffins, and now this new banana bread I can’t get enough of! Think carrot cake meets banana bread meets cornbread – the best of all the worlds. And more bonus points for being wholesome and super delicious! All the star ingredients add natural sweetness, so there’s only two tablespoons of added sugar in the whole loaf, and it’s made with whole grains and oil-free. I’m obsessed and you will be too!
Key Ingredients
- Bananas ⟶ This is where most of the sweetness and moisture comes from, so make sure your bananas are super ripe!
- Carrots ⟶ These also add moisture and sweetness, plus a little extra nutrition.
- Cornmeal ⟶ Also adds some natural sweetness and slightly delicate texture.
- Whole Wheat Flour ⟶ My favorite whole grain flour since it’s (relatively) affordable and accessible. But I promise you can’t taste it! This is already a heavier loaf to begin with due to all the banana, carrots, and cornmeal, so I think the slightly denser texture of whole wheat flour pairs nicely.
- Peanut Butter ⟶ For healthy fats instead of butter/oil. This is essential for preventing a gummy texture. You can swap for another nut/seed butter if you’d like (see FAQ).
- Ground Flaxseed ⟶ To help hold the loaf together since cornmeal makes it a bit more crumbly.
- Spices ⟶ For carrot cake vibes! You can also add 1/4 tsp ground ginger and cloves if you like more spice.
Tips for Success
Use very ripe bananas ⟶ The browner the better! The bananas add a lot of natural sweetness which is why we can cut back on the amount of sugar added. So make sure to use very ripe, soft/almost mushy, brown bananas.
Fine vs medium grind cornmeal ⟶ I used fine grind cornmeal which has a texture similar to flour. This produces a bread with a soft, cake-like texture. I haven’t tested this bread with medium grind cornmeal, but I think it will work – it will just result in a more crumbly, cornbread-like texture.
Rest batter before baking ⟶ Letting the batter rest for 10-15 minutes gives the flours time to soak up some of the liquid, resulting in a softer bread.
Use gram measurements ⟶ I highly recommend using a kitchen scale* to weigh your ingredients where gram measurements are given. This is much more accurate than cup measurements especially when it comes to dry ingredients like flour and sugar.
Carrot Cornmeal Banana Bread FAQ
How do I store banana bread?
Because this banana bread is lower in sugar and salt (which are natural preservatives), it won’t last as long at room temperature as more conventional recipes. I like to store mine in the fridge to be safe, but this does dry it out just a bit. You can store the bread at room temperature for the first 24-48 hours, depending on the temperature in your house. But after two days I recommend transferring to the fridge for up to a week, or freeze for up to two months.
To store the banana bread, let it cool completely to room temperature, then place in an airtight container or bag and remove as much air as possible. To freeze, cut into slices first, then place flat in a freezer-safe bag – don’t stack the slices or they will stick. Alternatively, if you want to stack them to save space, place a sheet of parchment paper between each slice.
How do I reheat banana bread?
If the banana bread has been in the fridge, just pop it in the microwave for 20-30 seconds, or in the toaster until warmed. To thaw frozen banana bread, you can place it in the fridge overnight, or microwave for longer until warmed through. I like to microwave frozen banana bread, then pop it in the toaster to get the edges a little crisp.
Can I make banana muffins instead?
Yes! This recipe will make 8-10 muffins. Bake at 375°F/190°C for 25 minutes.
Can I make it gluten-free?
I haven’t tested this with a gluten-free flour, but you can try light buckwheat flour in place of whole wheat flour. All the other ingredients are gluten-free.
Can I make it refined sugar-free?
Sure, you can use coconut sugar or maple syrup instead of brown sugar. Use 24 grams of coconut sugar, or 2 tablespoons of maple syrup (roughly 30 grams).
More Banana-Infused Treats!
- Banana Bread Baked Oatmeal
- Best Healthy Gluten-Free Banana Bread
- Best Healthy Banana Bread
- Chocolate Banana Bread
- Chocolate Banana Snack Cake with Protein Frosting
- Oatmeal Banana Breakfast Cookies
- Peanut Butter Banana Ice Cream Cups
- Banana Oat Pancakes
If you make this carrot cornmeal banana bread, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Carrot Cornmeal Banana Bread
Ingredients
Wet Ingredients
- 320 grams (1⅓ cups) overripe bananas**1, mashed
- 100 grams (about 2 small) carrots, shredded
- 60 grams (¼ cup) peanut butter**2
- 1 tbsp ground flaxseed
- ¼ cup soy milk
- 24 grams (2 tbsp) brown sugar
- 2 tsp apple cider vinegar
- 1 tsp
miso*3 , optional - 1 tsp vanilla extract, optional
Dry Ingredients
- 120 grams (1 cup) whole wheat flour
- 70 grams (½ cup – 1 tbsp) cornmeal**4
- 2 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup add-ins (raisins, cranberries, pecans, walnuts), optional
Instructions
- Combine all wet ingredients in a large mixing bowl. Stir until everything is well incorporated.
- In a separate bowl, whisk together dry ingredients except the add-ins (whole wheat flour, cornmeal, baking powder, cinnamon, and nutmeg).
- Add dry ingredients to wet and fold the batter together to combine, being careful not to over-mix. Fold in add-ins (if using).
- Let the batter rest for at least 10 minutes. Preheat the oven to 350°F/180°C. Line a loaf pan with parchment paper.
- Once the batter has rested and the oven is preheated, pour the batter into the loaf pan.
- Bake for 60-75 minutes, until a skewer inserted in the center of the loaf comes out clean. For an 8"x4" pan, it will take about 75 minutes. For a 9"x5" pan, it should be ready around 60 minutes. Tent the loaf with foil if it's browning too quickly (check around the 45 minute mark).
- Place the loaf pan on a wire rack and let the bread cool in the pan for 10 minutes. Then carefully remove the bread from the pan (grab the sides of the parchment paper), place on the wire rack, and gently remove the parchment paper. Let the bread cool on the wire rack for at least 1 hour before slicing.
- To store the bread, let it cool to room temperature, then place in an airtight container. The bread can be kept at room temperature if you're serving it that day, otherwise store in the fridge for up to a week. To freeze, cut the bread into slices, place in freezer-safe bags (don't stack them or they'll stick), and freeze for up to two months.
**Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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