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Carrot Cake Banana Bread Recipe

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4.5 from 141 reviews

This Carrot Cake Banana Bread combines the moistness of banana bread with the warm spices and shredded carrots typical of carrot cake. Topped with a luscious cream cheese frosting and a sprinkle of pecans and extra carrots, it’s a delightful twist on two classic favorites perfect for breakfast, snack, or dessert.

Ingredients

Scale

Banana Bread

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups mashed bananas (about 3–4 medium bananas)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 cup shredded carrots

Cream Cheese Frosting

  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup crushed pecans
  • 1/4 cup shredded carrots

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease two 8×4 inch loaf pans thoroughly to prevent sticking during baking.
  2. Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light and fluffy, which usually takes a few minutes.
  3. Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until all are fully incorporated and the batter is smooth.
  4. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground allspice to ensure even distribution of spices and leavening.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Stir just until combined to avoid overmixing which can make the bread tough.
  6. Add carrots: Fold in the shredded carrots until evenly distributed throughout the batter.
  7. Add mashed bananas: Pour in the mashed bananas and gently mix until the batter is uniform in color and texture.
  8. Bake the bread: Divide the batter evenly between the two prepared loaf pans. Place them in the oven and bake for 30-35 minutes until a cake tester or toothpick inserted in the center comes out clean. Remove from oven and allow loaves to cool completely in the pans for about 10 minutes before transferring to a wire rack to cool fully.
  9. Prepare cream cheese frosting: In a medium bowl, beat together the cream cheese and softened butter until smooth and creamy.
  10. Add flavorings and sugar to frosting: Mix in the vanilla extract, ground cinnamon, and powdered sugar until fully combined and the frosting is fluffy.
  11. Frost the bread: Once the banana bread is completely cooled, spread the cream cheese frosting evenly over the tops of the loaves.
  12. Garnish: Sprinkle crushed pecans and extra shredded carrots on top of the frosting for added texture and visual appeal.
  13. Serve and store: Slice and enjoy your carrot cake banana bread. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure the banana bread is completely cool before frosting to prevent the frosting from melting.
  • You can substitute pecans with walnuts or omit nuts if desired.
  • For a healthier version, use less sugar or substitute part of the flour with whole wheat flour.
  • Leftover bread can also be frozen without frosting for up to 2 months; thaw before frosting.
  • Use very ripe bananas for the best natural sweetness and moisture.

Keywords: carrot cake banana bread, banana bread recipe, carrot cake recipe, cream cheese frosting, easy banana bread, spiced banana bread

Find it online: https://yumwithmia.com/carrot-cake-banana-bread-recipe/