Description
This Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting is a moist and flavorful treat combining ripe bananas and grated carrots with warm spices and a rich cream cheese frosting. Perfect as a sweet breakfast, snack, or dessert, it features wholesome whole wheat pastry flour and optional crunchy walnuts for added texture.
Ingredients
Scale
Bread
- 3 medium overly ripe bananas, mashed (about 1 cup mashed)
- 1 cup grated carrots
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup chopped walnuts (optional)
Vanilla Cream Cheese Frosting
- 2 tablespoons salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1-2 cups powdered sugar
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9×5 inch bread pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, grated carrots, melted coconut oil, honey or maple syrup, eggs, and vanilla extract. Stir together until the mixture is smooth and well blended.
- Add dry ingredients: Add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt to the wet mixture. Mix gently just until combined to avoid overmixing which could make the bread dense. If using, fold in the chopped walnuts for extra texture.
- Bake the bread: Pour the batter evenly into the prepared bread pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the center is just set.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for about 30 minutes before removing and applying frosting. Cooling is essential to prevent the frosting from melting.
- Prepare the frosting: In a bowl, beat together the room temperature salted butter and cream cheese until smooth and creamy. Add the vanilla extract, ground cinnamon, and a pinch of salt, mixing until combined. Gradually add powdered sugar to taste, blending until the frosting reaches your preferred sweetness and consistency.
- Frost and serve: Spread the vanilla cream cheese frosting evenly over the cooled banana carrot bread. Slice and enjoy this delicious treat for breakfast, snack, or dessert.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Whole wheat pastry flour can be substituted with all-purpose flour if preferred, but the texture and nutrition will differ slightly.
- Optional walnuts add crunch and extra flavor; feel free to omit for a nut-free version.
- Adjust the amount of powdered sugar in frosting to your preferred level of sweetness.
- Store leftover bread wrapped in plastic wrap or an airtight container in the refrigerator for up to 3 days.
- This bread freezes well; wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before frosting.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 15g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
