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carrot banana rum loaf

Carrot Banana Rum Loaf

  • Author: Jenni Varughese


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!


Units Scale


  • 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


  • 1/2 cup firmly packed brown sugar
  • 1/4 cup rum
  • 2 tbsp butter
  • 1 tsp molasses


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! 


Bread will keep covered on the counter for 3-4 days or in the freezer for up to 3 months. 

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