PREP TIME: 15 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 5 MINS | SERVES: 12
Two of my favourites in one dessert! This Carrot cake banana bread with a heavenly cinnamon cream cheese frosting is a cross between moist carrot cake and banana cake. Top it all off with chopped pecans or walnuts for that extra bite.
Ingredients
Dry Ingredients:
1 tsp cinnamon
¼ tsp nutmeg
1 tsp baking soda
1/2 c. quick oats
1/4 tsp salt
1 1/2 c. whole wheat pastry flour (or white whole wheat flour)
Wet ingredients:
1 large egg
2 medium very ripe bananas, mashed (¾ c. mashed banana)
1 tsp vanilla
1/2 c. coconut sugar (or brown sugar)
1/4 c. unsweetened applesauce
1/3 c. almond or coconut milk
1 heaping c. shredded carrots (about 2 large carrots)
1/3 c. chopped pecans or walnuts, plus 2 tablespoons for topping
2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
Optional add-ins:
1/2 c. unsweetened shredded coconut
1/2 c. raisins
Frosting:
1/4 tsp cinnamon
1/3 c. powdered sugar
1/2 tsp vanilla extract
4 ounces cream cheese, softened (reduced fat if you’d like)
How to make Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease an 8 1/2 x 4 1/2 inch loaf pan.
Step 2: Place the whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix well and set aside.
Step 3: Combine the mashed banana, coconut sugar, egg, and vanilla in a medium bowl until well blended and creamy. Then, add the applesauce and almond milk. Next, fold in the carrots.
Step 4: To the dry ingredients, add the wet ingredients and mix well until just combined. Make sure not to OVERMIX. Next, carefully fold in the melted coconut and 1/4 c. chopped walnuts or pecans followed by the raisins and coconut (if using).
Step 5: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 40 to 55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Take the pan off the oven when done and place it on a wire rack. Let the bread cool for about 15 minutes before removing it from the pan to cool completely.
Step 7: Meanwhile, make the cinnamon cream cheese frosting. On medium speed, beat the cream cheese, powdered sugar, vanilla, and cinnamon for a couple of minutes until smooth. Over the cooled cake, spread the frosting and sprinkle with 2 tbsp chopped walnuts or pecans.
Step 8: Slice the bread into 10 to 12 pieces and serve. Enjoy!
Nutrition Facts:
Servings: 12 slices, Serving size: 1 slice
Calories: 210kcal, Fat: 7.5g, Saturated fat: 3.7g, Carbohydrates: 33.2g, Fiber: 4.6g, Sugar: 14.9g, Protein: 4.3g
Ingredients
- Dry Ingredients:
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1/2 c. quick oats
- 1/4 tsp salt
- 1 1/2 c. whole wheat pastry flour (or white whole wheat flour)
- Wet ingredients:
- 1 large egg
- 2 medium very ripe bananas, mashed (¾ c. mashed banana)
- 1 tsp vanilla
- 1/2 c. coconut sugar (or brown sugar)
- 1/4 c. unsweetened applesauce
- 1/3 c. almond or coconut milk
- 1 heaping c. shredded carrots (about 2 large carrots)
- 1/3 c. chopped pecans or walnuts, plus 2 tablespoons for topping
- 2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
- Optional add-ins:
- 1/2 c. unsweetened shredded coconut
- 1/2 c. raisins
- Frosting:
- 1/4 tsp cinnamon
- 1/3 c. powdered sugar
- 1/2 tsp vanilla extract
- 4 ounces cream cheese, softened (reduced fat if you'd like)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease an 8 1/2 x 4 1/2 inch loaf pan.
Step 2: Place the whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix well and set aside.
Step 3: Combine the mashed banana, coconut sugar, egg, and vanilla in a medium bowl until well blended and creamy. Then, add the applesauce and almond milk. Next, fold in the carrots.
Step 4: To the dry ingredients, add the wet ingredients and mix well until just combined. Make sure not to OVERMIX. Next, carefully fold in the melted coconut and 1/4 c. chopped walnuts or pecans followed by the raisins and coconut (if using).
Step 5: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 40 to 55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Take the pan off the oven when done and place it on a wire rack. Let the bread cool for about 15 minutes before removing it from the pan to cool completely.
Step 7: Meanwhile, make the cinnamon cream cheese frosting. On medium speed, beat the cream cheese, powdered sugar, vanilla, and cinnamon for a couple of minutes until smooth. Over the cooled cake, spread the frosting and sprinkle with 2 tbsp chopped walnuts or pecans.
Step 8: Slice the bread into 10 to 12 pieces and serve. Enjoy!
