Simple to make and so deliciously moist to eat, this carrot banana rum loaf is the perfect mix of carrot cake and banana bread all wrapped up in a tasty little loaf!
I’m all for a ‘healthy’ loaf for everyday snacking – but I wanted to try and Easter-fie our typical banana bread recipe and add a little extra sugary love as well. Bonus! You won’t have to decide whether to make banana bread or carrot cake! The fresh carrots mixed with the moist banana bread makes this loaf so delicious and fresh. Topped with a buttery-rum glaze, bet you can’t eat just one!
It’s becoming a weekend tradition to whip up a loaf of banana bread. The first question the kids ask when they pop out of bed “I want to make banana bread with you” (heart melt). This loaf takes the best of both worlds, banana bread filled with fresh carrots, coconut and delicious buttery rum. Recently we switch the recipe up a little – same loaf, but no glaze. Instead we added leftover Easter candy, chopped and sprinkled on top of the loaf… SO GOOD!
- so moist and so delicious
- prep time is only 10 minutes
- minimal processed sugar in the loaf (the glaze is another story!)
- can fit nicely into your Easter baking roster
- a great addition to lunchboxes
Ingredients in Carrot Banana Rum Loaf
Here are the details for all the ingredients used –
- Bananas – Make sure your bananas are overly ripe and turning brown, almost blac. This will give you the best taste and consistency in your loaf batter.
- Melted coconut oil – Brings that additional moisture as well as a hint of coconut flavour – coconut oil. Only needs to be microwaved for 15 seconds!
- Eggs – Don’t worry about having room temperature eggs – you can toss eggs right from fridge into the batter.
- Carrots – I like to finely grate the carrots. This allows the carrots to blend into the batter nicely, making each bite enjoyable vs getting a big chunk of carrot. Here is the zester/grater I like to use. I use it for so many ingredients around the kitchen – garlic, ginger, lemons, lime, parmesan cheese, veggies in muffins etc.
- Pumpkin pie spice – I always have this spice mixture on hand – pumpkin pie spice. It’s the perfect mix of ground ginger, nutmeg, allspice and cloves. To make your own add 3 tbsp cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 1/2 tsp allspice, 1 1/2 tsp cloves.
- Rum – Dark rum works best for this recipe. When you boil the ingredients together, the heat burns off the alcohol in the glaze. If you are looking for an alternative to rum, you can use rum extract or double up on molasses instead.
How To Make Carrot Cake Banana Rum Loaf
- Start by preparing all your ingredients – grate the carrots, mash the bananas, melt the coconut oil.
- Mix the wet ingredients really well with a whisk before you add in the dry ingredients.
- Add in dry, combine completely!
- Bake, cool, serve – easy peasy!
Alternative to Rum?
If you are looking to an alternative to the rum glaze, you can scrap it completely and top the carrot banana batter with chunks of chocolate. We tried this after Easter, with the leftover peanut butter chocolate Easter candy and O M G – it was SO GOOD! I still prefer the sugar rum glaze, but the chocolate chunks are an easy alternative, especially when cooking with Littles. These are my favourite chocolate chunks, they have such a delicious flavour and bake up so well.
Some other absolutely delicious recipes to use up those black squishy bananas include – Apple Carrot Muffins, Banana Chocolate Mini Muffins, and Pumpkin Pie Pancakes.
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Carrot Banana Rum Loaf
Description
Simple to make and so deliciously moist to eat, this carrot banana rum loaf is the perfect mix of carrot cake and banana bread all wrapped up in a tasty little loaf!
Ingredients
Loaf
- 3 ripe bananas, mashed
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 1 heaping cup carrots, finely grated
- 2 tsp vanilla extract
- 1 1/2 cup flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Glaze
- 1/2 cup firmly packed brown sugar
- 1/4 cup rum
- 2 tbsp butter
- 1 tsp molasses
Instructions
1. Preheat oven to 350 degree and grease a 9×5 inch bread pan, or line with parchment paper.
2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, brown sugar, olive oil, carrots and vanilla until combined. Add the flour, baking soda, cinnamon, pumpkin pie spice and salt, mix again until combined.
3. Pour the batter into the prepared bread pan, spreading evenly throughout. Bake for 55-60 minutes or until centre is fully cooked. Remove and let cool for at least 30 minutes before cutting. *I like to poke a few holes in the top of the bread at this point to help release some of the heat but also to allow some of the ooey gooey rum sauce to soak through.
4. As bread is cooling, make the glaze. In a sauce pan over medium-high heat, stir together brown sugar, rum, butter and molasses, stirring constantly as it comes to a boil. Continue this for 3-4 minutes or until sugar is dissolved and mixture is thickened and bubbly.
5. Drizzle the hot rum glaze over the cooled carrot banana loaf. Cut, serve and enjoy!
Notes
Bread will keep covered on the counter for 3-4 days or in the freezer for up to 3 months.
