Carrot Cake Banana Bread is an update on traditional banana bread.
And, it is the perfect bread to bake this spring.
Unbelievably moist, it is perfect for breakfast or dessert.
David eats it as fast as I pull it out of the oven.
Big D is not a big fan of icing. Naked for him ONLY.
But, if you want a little more sweetness, top this bread with my cream cheese icing.
The icing is also included in the recipe below.Print
Carrot Cake Banana Bread is my twist on classic banana bread.
- 1/2 c (113 grams) butter, softened
- 1/2 c (99 grams) sugar
- 1/2 c (106 grams) brown sugar
- 2 1/2 cups (300 grams) flour
- 1 t (6 grams) baking soda
- 3 medium ripe bananas, mashed
- 3 eggs, lightly beaten
- 1 cup (99 grams) shredded carrots
- 1 c (113 grams) toasted walnuts (or pecans)
- 1 T (14 grams) vanilla
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t ginger
Ingredients for Icing
- 1/2 cup (99 grams) butter, softened
- 1 8 ounce package cream cheese, softened
- 3/4 c ( 90 grams) powder sugar
- 1 T (14 grams) vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Grease one loaf pan.
- In the bowl of a stand mixer, cream sugars and butter together until light and fluffy.
- Add in the eggs and mix again.
- In a separate bowl, whisk together flour and baking soda.
- Add the flour mixture to the sugar mixture and mix just until incorporated.
- Add in mashed bananas and mix.
- Next add the carrots and mix again.
- Finish up with the remaining spices (cinnamon, nutmeg, ginger) and vanilla and walnuts.
- Mix again.
- Pour the mixture in the greased loaf pan and spread evenly.
- Bake in the oven for approximately 45-48 minutes, but check often to make sure the cake is not over done.
- You want the center to be slightly underdone when you remove it from the oven.
- Remove it from oven and allow to cool completely in loaf pan. This will ensure it finishes baking in the middle without drying out the edges.
- Once cooled, flip the loaf out onto cooling rack.
Directions for Icing
- While cake is baking, using a stand mixer, mix butter and cream cheese together.
- Add in powder sugar and mix again.
- Add the vanilla and mix one more time.
- Spread on completely cooled cake.
- Top the icing with additional toasted walnuts if desired.
- Cake is best kept refrigerated for up to 3 days.
- To toast nuts, place on a cookie sheet in 300 degree Fahrenheit oven for 12 -15 minutes. Remove and allow to cool.
- Category: breads
- Cuisine: American
Keywords: banana carrot cake bread
I hope you try this unbelievably moist carrot cake banana bread soon.
Do you prefer your desserts iced or naked? Let me know!
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