Carrot Cake Banana Bread

This Carrot Cake Banana Bread recipe combines the best of both worlds for a treat you're going to love. Made with maple syrup, cinnamon, nutmeg, and pecans or walnuts for a flavor-packed dessert!

Course Breakfast, Dessert

Cuisine American

Keyword Carrot Cake Banana Bread

Prep Time 15

Cook Time 45

Total Time 1

Servings loaf

Calories 3887kcal

Author Erin Antoniak

Ingredients

Carrot Cake Banana Bread

2 medium overripe bananas mashed
2 eggs whisked
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla
1 ½ cups white whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup grated carrots
½ cup chopped walnuts or pecans
½ cup raisins

Cream Cheese Frosting:

1 8 oz block cream cheese softened
2 tablespoon butter softened
1 cup powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla extract

Instructions

Preheat oven to 350F and prepare bread pan with nonstick spray or parchment paper.
In a large bowl, whisk together mashed bananas and eggs.
Add in oil, maple syrup, and vanilla. Stir till combined.
In a medium bowl, stir together flour, baking soda, salt, cinnamon, nutmeg.
Add dry ingredients into wet ingredients and stir until fully combined.
Add in grated carrots, nuts, and raisins.
Stir in any desired mix-ins.
Pour into prepared bread pan and bake in oven for 45-55 minutes or until toothpick inserted comes out clean.
While baking, using a hand mixer to blend together softened cream cheese and butter. Once smooth, blend in powdered sugar. Then mix in cinnamon and vanilla.
When loaf is COMPLETELY cooled, ice the top of the bread.
Enjoy!

Notes

Alternate Vegan Frosting:

1.5 cup raw cashews, soaked overnight or in hot water for at least 2 hours
½ cup filtered water
3 Tbsp maple syrup
1 tsp vanilla
Pinch of salt

Nutrition