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    Home » Cakes

    Carrot-Pineapple-Banana Loaf: Sweet & Spiced

    By Elizabeth Waterson // Mar 16, 2022 (Updated Sep 22, 2025) // 29 Comments

    Jump to Recipe· 4.5 from 11 reviews
    This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    926 shares
    sliced carrot pineapple banana loaf cake on a wire rack next to a white linen on a light grey surface

    This Carrot Pineapple Banana Loaf Cake is a flavor celebration-ripe bananas, grated carrots, and crushed pineapple combine in a spiced, moist batter. Golden with warm notes from cinnamon, ginger, cloves, and nutmeg, then crowned with cream cheese frosting and roasted nuts, this loaf is perfect for dessert, a sweet snack, or sharing with friends. The cool part? It's easy to make and super forgiving once cooled fully.

    carrot pineapple banana loaf cake pieces stacked on top of each other on a blue and white plate on a grey background

    Carrot Pineapple Banana Loaf Cake, that's a mouthful, but a damn good mouthful if I do say so myself. Truly this was a hit. So freaking moist and delicious. Wow.

    I have a bit of a banana bread obsession, you may have noticed with my Peaches & Cream Banana Bread or my Strawberry Banana Bread or my Bananas Foster Banana Bread.

    While I would love to call this banana bread, which it is, it is ultimately more like a loaf cake. As much as I want to convince myself this is a perfect breakfast I just can't. So afternoon snack or dessert works for me 😉

    cream cheese frosted carrot pineapple banana loaf cake on a light grey surface with a knife, white and blue linen, cup of coffee, and bowl of nuts

    As Easter approaches, I start to question what desserts to make. An event where I can make multiple desserts and no one can complain. Christmas, Easter, Thanksgiving, Sunday night dinner, any excuse for an array of desserts. Last Easter I made some of these recipes here Carrot Layer Cake and Coffee Cheesecake with Chocolate Ganache. A family favorite is this Easter Cake Recipe- Neapolitan marble cake!

    carrot pineapple banana loaf on a wire rack on a light grey surface

    Back to this beaut.

    Being that it is a loaf cake/ banana bread it is super easy to make. In a large bowl mix together the wet ingredients and sugar and then fold in the dry ingredients. BAM. Of course, the hardest part is waiting for the loaf to cool to then be smothered in cream cheese frosting.

    Banana + Carrot + Pineapple = Flavor Party

    • Bananas, Carrots & Crushed Pineapple
      These three fruits/veggies build moisture, texture, and flavor complexity. Bananas bring sweetness and softness; carrots add subtle crunch and earthiness; pineapple adds juicy brightness.
    • Warm Spices: Cinnamon, Ginger, Cloves, Nutmeg
      Spice blend gives that cozy, carrot-cake vibe. Balance is key-too much and the fruit flavors get buried.
    • Butter, Sugars & Greek Yogurt
      The melted butter and mix of brown + granulated sugar generate richness and color; Greek yogurt lightens the crumb while keeping it moist.
    • Flour, Baking Soda & Salt
      Flour and leavening bring structure; salt enhances all the sweet, spicy, and fruity notes.
    • Cream Cheese Frosting & Roasted Nuts
      Frosting gives balance with tang; nuts add crunch and finish. Make sure cake is cooled fully before frosting so the texture doesn't slide

    Featured Review

    "This carrot banana loaf recipe is simply fantastic! It's incredibly easy to make and the end result is absolutely delicious. The combination of carrots and bananas gives it a wonderfully moist texture and the taste is just perfect. Plus, it's kid-friendly, making it a great option for the whole family. Highly recommend trying this recipe."

    Khrystyna
    Jump to Recipe· 4.5 from 11 reviews

    Another banana bread I love is this apple banana bread recipe.

    two bananas baked in the oven wtih their skin on a metal baking pan on a light grey surface

    Slice, Frost, Sprinkle & Enjoy

    Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.

    wet ingredients in a large bowl on a grey surface with a white and blue linen
    Whisk together the melted butter, sugars, vanilla.
    shredded carrots, pineapple, and banana added to wet ingredients in a glass bowl on a light grey surface
    Mix in bananas, pineapple, and carrots.
    potato masher mashing bananas into the batter on a light grey surface
    I use a potato masher right in the bowl to mash the banana.
    dry ingredients added to banana carrot cake loaf batter in a glass bowl on a light grey surface
    Fold in spices, flour, baking soda, and salt mixing until just combined.
    sour cream added to quick bread batter on a light grey surface
    Gently fold the Greek yogurt into the batter.
    carrot pineapple banana loaf cake before baking on a light grey surface
    Pour the batter into the prepared pan and bake.
    carrot pineapple banana bread resting on a wire rack on a light grey surface
    Let the cake cool on the wire rack completely or overnight
    powdered sugar added to frosting ingredients in a glass bowl on a light grey surface
    Beat the cream cheese until light and fluffy. Add in butter and beat for another minute.
    cream cheese frosting in a large glass bowl on a light grey surface with a white and black linen
    Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream, and salt.
    hand holding a spatula spreading cream ceese frosting on top of the cake on a light grey surface with a bowl of nuts and cup of coffee
    Spread on top of cooled cake and sprinkle with nuts.
    sliced carrot pineapple banana loaf cake on a wire rack next to a white linen on a light grey surface

    We all adore this cake!

    It also satisfies your carrot cake craving which everyone has around Easter!

    I hope you enjoy this gorgeous Carrot Pineapple Banana Loaf Cake as much as I did!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    Carrot-Pineapple-Banana Loaf: Sweet & Spiced

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.5 from 11 reviews

    Print Recipe
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    This Carrot Pineapple Banana Loaf Cake is a flavor celebration-ripe bananas, grated carrots, and crushed pineapple combine in a spiced, moist batter. Golden with warm notes from cinnamon, ginger, cloves, and nutmeg, then crowned with cream cheese frosting and roasted nuts, this loaf is perfect for dessert, a sweet snack, or sharing with friends. The cool part? It's easy to make and super forgiving once cooled fully.

    • Total Time: 1 hour 25 minutes
    • Yield: 10-12 Slices 1x

    Ingredients

    Units Scale

    Carrot Pineapple Banana Loaf Cake

    • 4oz (½ Cup) Unsalted Butter, melted
    • 100 grams (½ Cup) Brown Sugar
    • 100 grams (½ Cup) Granulated Sugar
    • 2 Large Eggs, at room temp.
    • 1 Teaspoon Vanilla Extract
    • 2 Medium Bananas smashed
    • 3.5oz Crushed Pineapple, drained
    • 130 grams (¾ cup) Grated Carrots, roughly 2 medium carrots
    • 1 Teaspoon Ground Cinnamon
    • ½ Teaspoon Ground Ginger
    • ¼ Teaspoon Ground Cloves
    • ¼ Teaspoon Ground Nutmeg
    • 160 grams (1 ½ Cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 3oz Greek Yogurt

    Frosting

    • 4oz Cream Cheese, at room temp.
    • 2.5oz Butter, at room temp.
    • 125 grams (1 Cup) Powdered Sugar
    • 0.60oz (1 ½ Tablespoons) Buttermilk Powder
    • ½ Teaspoon Vanilla Extract/ Paste
    • 1 Teaspoon Heavy Cream
    • Pinch of Salt
    • 2oz Chopped Toasted Pecans/ Walnuts (pre-toast them in the oven for 10 minutes & cool completely)

    Instructions

    Carrot Pineapple Banana Loaf Cake

    1. Preheat oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
    2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
    3. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into the batter.
    4. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don't want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight

    Frosting

    1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream, and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
    2. Spread on top of cooled cake and sprinkle with nuts. Store in a cool space or fridge.

    Equipment

    Buttermilk Powder

    Buttermilk Powder

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    Cordless Hand Mixer

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    KitchenAid Stand Mixer

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    • Author: Elizabeth Waterson
    • Prep Time: 15
    • Cook Time: 70
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    • Banana Bread Recipe adapted from my Pineapple Banana Bread 
    • Frosting Recipe adapted from Carrot Layer Cake

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    Reader Interactions

    Comments

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider leaving a ⭐ star rating ⭐ when you post a comment. Star ratings help people discover my recipes online. I am incredibly grateful for your support! —xx Liz

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    1. Msgemh says

      October 07, 2019 at 12:47 pm

      Excellent bread. Used cut up apples in place of carrots. Added 1/2 c. nuts. Did not make frosting. Baked for 60 minutes. Extremely moist.

      Reply
      • Elizabeth Waterson says

        October 07, 2019 at 1:04 pm

        Thank you Msgemh for reporting back, so pleased you enjoyed the recipe!!

        Reply
    2. Annie says

      April 06, 2020 at 8:39 pm

      Turned out great!! I used seared fresh pineapple to bring out the sweetness in the pineapple, 3 carrots, and added 1/2 cup of walnuts to the batter. Super moist & flavorful. I even made the cream cheese frosting but left out the cream as I didn’t have any. The hardest part was waiting for it to cool as it is so delicious!!

      Reply
      • Elizabeth Waterson says

        April 07, 2020 at 6:43 pm

        Oh my goodness the seared pineapple sounds amazing!!! Thank you so much for coming back to review the recipe Annie, I am seriously so grateful, it makes my day and helps other readers. Take care during these trying times. XX Liz

        Reply
    3. Shruthi says

      August 01, 2020 at 2:17 am

      I just baked this cake and it's so flavorful! I had carrots, banana and some left over pineapples, so made it. Didn't make the frosting, added half a cup of walnuts and reduced the granulated sugar to only 70 grams. However, the batter was quite runny and the bread came out too moist. I didn't bake it longer as the top was browning a lot. It is my fault as I think I should have used greek yogurt, instead of the homemade yogurt will was way too liquidy. Otherwise, the bread smells and tastes nice! 🙂

      Reply
    4. Heidi says

      December 22, 2020 at 10:35 am

      I liked the cake. I thought it would be more banana but it was more carrot cake, which was fine! I used a standard cream cheese frosting, but whichever you use, it really makes the cake better. Good combo of flavors.

      Reply
      • Elizabeth Waterson says

        December 24, 2020 at 8:49 am

        Thank you so much for coming back to review the recipe Heidi, I truly appreciate it!! Glad you enjoyed the cake! I hope you have a lovely Christmas. XX Liz

        Reply
    5. Brenda says

      January 13, 2021 at 7:03 am

      This was so yummy! I used 6T of maple syrup instead of granulated sugar & did not use buttermilk powder in frosting. Whipped frosting for an extra minute or so and it was super light and fluffy! Very good! I sliced and froze some individual pieces to enjoy later.

      Reply
      • Elizabeth Waterson says

        January 13, 2021 at 8:28 am

        So pleased you enjoyed the recipe, Brenda! Thank you so much for coming back to leave a star rating and review I truly appreciate it! Freezing some slices is a great idea!! XX Liz

        Reply
    6. Cheryl Schlegel says

      February 26, 2021 at 10:21 am

      I love that you included weight measurements! I only have a large can of crushed pineapple, so do you have an idea of how much I should use after draining it? Thanks!

      Reply
      • Elizabeth Waterson says

        February 27, 2021 at 2:23 pm

        Hi Cheryl sorry for the confusion, use a total of 3.5oz of drained pineapple. So I would take 4.5-5.5 ounce pineapple drain it to get around 3.5ounces, just discard add more if you need to. Please let me know if you try it or if you have any further questions. XX Liz

        Reply
    7. Maryanne Woodard says

      February 28, 2021 at 7:27 am

      How much buttermilk powder?

      Reply
      • Elizabeth Waterson says

        March 04, 2021 at 8:47 pm

        Hi Maryanne, sorry for the delay it is 1 1/2 tablespoons worth of milk powder. Please let me know if you have any further quetiosn or if you try the recipe! XX Liz

        Reply
    8. Sanj says

      March 13, 2021 at 5:02 am

      This was Delicious!!! Any idea of what I could substitute for eggs? Some vegetarians in my family eat dairy but not eggs.

      Reply
      • Elizabeth Waterson says

        March 13, 2021 at 4:04 pm

        So glad you enjoyed it Sanj! you could try using a flax egg here is a recipe for it. I have personally never done it but I have read of many people using flag eggs for banana bread. Please let me know if I can answer any other questions or if you try it with flax eggs! May I ask a huge favor, please? Would you leave a star rating next time you make the recipe, the star ratings are picked up by Google and help my blog and other readers. I would be so grateful! XX Liz

        Reply
    9. Tammy says

      November 20, 2021 at 4:33 am

      This was terrible to be honest. The flavors were good, but it came out so moist, I had to cut it into pieces and recook it just to get the density and it was still too moist. I am a pretty good cook so I'm told. I won't be making this again.

      Reply
      • Elizabeth Waterson says

        November 29, 2021 at 8:49 pm

        Hi Tammy, so sorry you didn't enjoy the cake. Sounds like it did not fully cook. We love this cake, wish you could have enjoyed it. Take care XX Liz

        Reply
    10. Mae says

      April 21, 2022 at 7:11 pm

      Hello there is it OK not to use buttermilk powder as I can't find here in Australia?
      Many thanks

      Reply
      • Elizabeth Waterson says

        April 23, 2022 at 6:45 am

        Hi Mae, yes you can skip it. It just creates a little more tang to it. Please let me know if you try the recipe what you think! XX Liz

        Reply
    11. Ruby Zavala says

      July 03, 2023 at 7:43 am

      I made This. Recipe This morning in the oven as we speak !’ Photos. To be posted after it bakes. No electric equipment needed I used a spoon and cup to measure and a fork and butter knife to blend .

      Reply
      • Elizabeth Waterson says

        July 03, 2023 at 9:43 am

        Hi Ruby, thank you, I hope you love the cake so much!! We love this one!! Happy Baking!! Let me know how you like it, be sure to leave a star rating! Take care. XX Liz

        Reply
    12. Carolyn says

      March 16, 2024 at 10:09 pm

      Overall, the loaf cake turned out well. Here are my hints / modifications.
      - For the crushed pineapple, I bought an 8 oz. can and once all the juice was drained, I got 3.2 ounces of crushed pineapple.
      - I added ¾ cup raisins

      The frosting didn't work out for me. I started with 4 oz. cream cheese. With the powdered sugar, the recipe isn't clear - it says 4 oz (1 cup). Well, 4 ounces = ½ cup so what is it - ½ or 1 cup? I added ½ cup powdered sugar and wish I had only started with ¼ cup. Also, it seemed like too much butter with the 2.5 ounces. In the future, I'd start with whipping the cream cheese, adding 1 ounce butter, ¼ (or less) powdered sugar, vanilla, salt, buttermilk powder, and then test for tanginess level. I ended up adding more cream cheese and lemon juice to combat the sweetness and it turned out alright.

      Reply
      • Elizabeth Waterson says

        March 19, 2024 at 7:39 pm

        Hi Carolyn, thank you for the review. So yes 4oz is 1/2 a cup in liquid ingredients but powdered sugar in weight 1 cup is 4oz in weight. I'm sorry to hear the frosting was tricky for you. But I am glad overall you enjoyed it. Take care. XX Liz

        Reply
    13. Khrystyna says

      March 31, 2024 at 8:43 pm

      This carrot banana loaf recipe is simply fantastic! It's incredibly easy to make and the end result is absolutely delicious. The combination of carrots and bananas gives it a wonderfully moist texture and the taste is just perfect. Plus, it's kid-friendly, making it a great option for the whole family. Highly recommend trying this recipe.

      Reply
      • Elizabeth Waterson says

        April 01, 2024 at 2:48 pm

        Thank you for the lovely 5-star Khrystyna. So pleased you and your family enjoyed the loaf cake!! Take care XX Liz

        Reply
    14. Angela Anibal says

      April 03, 2024 at 8:01 pm

      This loaf cake was easy to make and came out just as pictured! We are big time carrot cake fans in my house so we are excited to try this!

      Reply
    15. Meredith says

      April 14, 2024 at 7:49 am

      I am a very amateur baker and I made this on a whim before a play date - it was a hit. 5 stars from 5 little ones! Thanks for an easy and delicious recipe that uses everything I already had in my house!

      Reply
    16. Cheryl says

      April 10, 2025 at 4:53 pm

      Excellent! Moist, flavourful, not too sweet! Baked for 65 minutes. Did not make frosting but had a bit of boughten cream cheese icing…delicious with and without frosting. Will definitely make again..no need to look at any other recipes!! Love that it has bananas and pineapple.

      Reply
      • Elizabeth Waterson says

        April 11, 2025 at 8:28 am

        Thank you for the lovely review Cheryl! So pleased you enjoyed this as much as we do! XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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