PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | SERVES: 12
This is an amazing bread that tastes like moist carrot cake and banana bread. Super easy to whip up and the perfect breakfast or snack (even dessert) topped with amazing cinnamon cream cheese frosting.
Ingredients
Dry Ingredients:
¼ tsp nutmeg
1 tsp baking soda
½ c. quick oats
1 tsp cinnamon
¼ tsp salt
1 ½ c. whole wheat pastry flour (or white whole wheat flour)
Wet ingredients:
1 large egg
1 tsp vanilla
2 medium very ripe bananas, mashed (¾ c. mashed banana)
½ c. coconut sugar (or brown sugar)
2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
1 heaping c. shredded carrots (about 2 large carrots)
¼ c. unsweetened applesauce
⅓ c. chopped pecans or walnuts, plus 2 tbsp for topping
⅓ c. almond or coconut milk
Optional add-ins:
½ c. unsweetened shredded coconut
½ c. raisins
Frosting:
¼ tsp cinnamon
⅓ c. powdered sugar
½ tsp vanilla extract
4 ounces cream cheese, softened (use reduced fat if desired)\
How to make Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease an 8 ½ x 4 ½ 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 until combined and set aside.
Step 3: Combine the mashed banana, coconut sugar, egg, and vanilla in a medium bowl until well blended and creamy. Then, stir in the applesauce and almond milk. Next, fold in the carrots. Into the dry ingredients, add the wet ingredients and mix well until just blended. Add the melted coconut and ¼ c chopped walnuts or pecans. Gently stir, then fold in the raisins and coconut (optional).
Step 4: Into the prepared loaf, pour the mixture and place in the preheated oven. Bake for about 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. If using a 9 x 5-inch pan, check the bread at 40 minutes.
Step 5: Take the bread out of the oven when done and transfer the pan to a wire rack to cool for about 15 minutes. Then, take the bread out of the pan and cool it completely on a wire rack.
Step 6: For the cinnamon cream cheese frosting, beat on medium speed the cream cheese, powdered sugar, vanilla, and cinnamon for about 1 minute until smooth. Over the cooled cake, spread the frosting and sprinkle 2 tbsp chopped walnuts or pecans on top. Slice into 10 to 12 pieces and serve. Enjoy!
Notes:
For this recipe, you can use a combination of ¾ cup all-purpose flour and ¾ cup whole wheat flour in place of whole wheat pastry flour.
In place of a regular egg, use dairy-free cream cheese and a flax egg to make the bread vegan.
I suggest using a 1:1 gluten-free all-purpose flour to make gluten-free bread.
Adjust the baking time and check between 15 to 18 minutes of baking if making muffins or cupcakes.
You can make the bread about 2 days in advance. Simply wrap the bread in plastic wrap.
If desired, you can add other ingredients like shredded coconut flakes, raisins, and walnuts instead of pecans, or pineapple.
Nutrition Facts:
Servings: 12 slices, Serving size: 1 slice
Calories: 210 kcal, Fat: 7.5g, Saturated fat: 3.7g, Carbohydrates: 33.2g, Fiber: 4.6g, Sugar: 14.9g, Protein: 4.3g