Banana and Carrot Cake- so simple a 20-month-old​ can make it! ​

A classic quick bread gets a hearty makeover with the help of a full cup of All-Bran® cereal and carrots! This deliciously moist bran banana bread is sure to be a family favorite. Give it a starring role in your next Sunday brunch buffet and wait for the rave reviews!


This is such a simple recipe, that even my 20-month-old can make it (with the help of mom, of course!!!!!!)  We made this cake as part of a food sensory play but my son took it very seriously. I was very impressed. Watch in the video below. (We double the recipe and do some things out of order because we have cooked this a million times and changing the order around has not affected the cake’s results. )


Recipe type:

Snack or Dessert.



Makes a single layer 4 ½-inch cake, or one 6-inch cake, or 7 cupcakes. 1 loaf serves 15 people.


Prep Time:

20 min


All time:

50 min



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups mashed, fully ripe bananas (3 medium)
  • 2 tablespoons fat-free milk
  • 1 cup Kellogg’s® All-Bran® Original cereal
  • 1/3 cup margarine or butter, softened
  • 1/3 cup sugar
  • 2 eggs
  • 1/4 cup coarsely chopped nuts
  • 1 grated carrot



  1. Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4½-inch pans. You can also use one 6-inch pan or make cupcakes.)
  2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Place banana, applesauce, milk, (and maple syrup-optional) in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
  4. Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; it’s ok if there are a few bits of flour still visible in the batter.
  5. Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
  6. Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.
We don’t have any food allergies in our house, but if you have any alternatives you want me to post, please let me know.

If you give this a recipe a try, tag @greyandgoldblog or #greyandgold. Or if you have any questions or comments about this recipe or the video, please reply on my Instagram post dedicated to this blog post.

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