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, 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 😉

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!

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

Slice, Frost, Sprinkle & Enjoy
Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.











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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Carrot-Pineapple-Banana Loaf: Sweet & Spiced
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
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
- Preheat oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
- In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
- Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into the batter.
- 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
- 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.
- Spread on top of cooled cake and sprinkle with nuts. Store in a cool space or fridge.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
- Banana Bread Recipe adapted from my Pineapple Banana Bread
- Frosting Recipe adapted from Carrot Layer Cake












Msgemh says
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.
Elizabeth Waterson says
Thank you Msgemh for reporting back, so pleased you enjoyed the recipe!!
Annie says
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!!
Elizabeth Waterson says
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
Shruthi says
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! 🙂
Heidi says
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.
Elizabeth Waterson says
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
Brenda says
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.
Elizabeth Waterson says
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
Cheryl Schlegel says
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!
Elizabeth Waterson says
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
Maryanne Woodard says
How much buttermilk powder?
Elizabeth Waterson says
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
Sanj says
This was Delicious!!! Any idea of what I could substitute for eggs? Some vegetarians in my family eat dairy but not eggs.
Elizabeth Waterson says
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
Tammy says
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.
Elizabeth Waterson says
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
Mae says
Hello there is it OK not to use buttermilk powder as I can't find here in Australia?
Many thanks
Elizabeth Waterson says
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
Ruby Zavala says
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 .
Elizabeth Waterson says
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
Carolyn says
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.
Elizabeth Waterson says
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
Khrystyna says
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.
Elizabeth Waterson says
Thank you for the lovely 5-star Khrystyna. So pleased you and your family enjoyed the loaf cake!! Take care XX Liz
Angela Anibal says
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!
Meredith says
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!
Cheryl says
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.
Elizabeth Waterson says
Thank you for the lovely review Cheryl! So pleased you enjoyed this as much as we do! XX Liz