Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting Recipe

If you love the warm, comforting flavors of carrot cake and the moist, tender texture of banana bread, then you’re going to adore this Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting Recipe. It’s like two favorites rolled into one delightful loaf that’s perfect for breakfast, a snack, or even dessert. I love how the bananas keep the bread super moist, while the carrots add a subtle sweetness and a nice texture.

What makes this recipe truly special is that thick cinnamon cream cheese frosting on top—it brings a rich, cozy finish that tastes like you spent hours baking, but really, it’s super simple. Whenever I make this, my family goes crazy for it, and I always find myself sneaking an extra slice before anyone else notices. You’ll find this recipe is a game-changer if you want a twist on classic banana bread that feels a little indulgent but still wholesome.

this Recipe

Ingredients You’ll Need

All the ingredients come together beautifully, balancing hearty whole wheat flour with sweet bananas and fresh carrots. I recommend using ripe bananas here—they’re the secret to that lovely moist texture you want in this carrot cake banana bread with cinnamon cream cheese frosting recipe.

• Whole wheat pastry flour: Gives the bread a tender crumb while adding wholesome nutrition; you can substitute with white whole wheat if preferred.
• Quick oats: Adds mild texture and helps keep the bread moist.
• Baking soda: The leavening agent that makes your bread rise perfectly fluffy.
• Cinnamon: Infuses warmth and pairs beautifully with the cream cheese frosting.
• Nutmeg: Adds subtle spiced depth.
• Salt: Enhances all the sweet and savory flavors.
• Ripe bananas: Key for sweetness and moisture—don’t skimp on ripeness!
• Coconut sugar: For a rich, caramel undertone; brown sugar works well too.
• Egg: Helps bind everything together.
• Vanilla extract: Adds a lovely fragrance and rounds out flavors.
• Coconut oil: Keeps the bread moist and provides a subtle tropical note.
• Unsweetened applesauce: Adds moisture and a bit of natural sweetness without extra fat.
• Shredded carrots: About two large carrots; fresh is best for that classic carrot cake taste and texture.
• Almond or coconut milk: Just a splash to balance wet ingredients.
• Chopped pecans or walnuts: Adds crunch inside the bread and for topping.
• Optional add-ins: Raisins or shredded coconut, if you want to mix up your flavors a bit.
• Cream cheese: The base for that luscious cinnamon cream cheese frosting.
• Powdered sugar: Sweetens the frosting smoothly.

Variations

I love to customize this carrot cake banana bread with cinnamon cream cheese frosting recipe based on the season or what I have on hand. That’s what makes it so versatile and loved in my kitchen — you can adapt it and still get fabulous results.

• Make it vegan: I’ve swapped the egg for a flax egg and used dairy-free cream cheese — it still tastes amazing!
• Add pineapple: Sometimes I toss in crushed pineapple for a tropical twist that brightens the flavor.
• Nut-free: Simply leave out the nuts or replace with sunflower seeds if you want crunch without allergens.
• Muffin version: I’ve turned this into muffins for quick snacks; just reduce baking time to 15-18 minutes.

How to Make Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together the whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl. This step ensures your spices and leavening are evenly distributed throughout the bread, so you don’t get any pockets of flavor or dense spots. I like to do this first while the oven heats up to 350°F—multitasking for the win!

Step 2: Mix Your Wet Ingredients

In a separate bowl, mash those very ripe bananas until smooth. Then stir in the coconut sugar, egg, and vanilla until creamy. Next, add the applesauce and almond milk, folding in the shredded carrots gently so the bread stays tender—and this is when you’ll see the batter come alive with color and texture.

Step 3: Combine, But Don’t Overmix

Pour the wet ingredients into the dry mix and stir just until combined. Trust me, you want to avoid overmixing here, or the bread can get tough. Once that’s mostly blended, fold in the melted coconut oil and the chopped nuts, as well as any optional add-ins like raisins or shredded coconut if you’re using them.

Step 4: Bake Until Perfectly Set

Transfer your batter to a sprayed 8 1/2 x 4 1/2 inch loaf pan and bake for 40-55 minutes. I’ve noticed mine usually takes about 55 minutes, but if you have a wider pan or make muffins, your time will likely be a bit shorter—check at 40 minutes and then keep an eye on it. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 5: Cool and Frost

Let the bread cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely. I can’t stress enough how frosting is best added when the bread is fully cool; warm bread melts cream cheese frosting into a mess! Once cooled, beat your cream cheese, powdered sugar, vanilla, and cinnamon until smooth, then spread generously over the top and sprinkle extra chopped nuts on for crunch.

How to Serve Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting Recipe

Garnishes

I always add a handful of chopped pecans or walnuts on top of the frosting because I love that crunchy contrast. Sometimes I sprinkle a tiny bit of extra cinnamon or even a dusting of finely grated orange zest for a bright touch that livens up the flavors beautifully.

Side Dishes

This carrot cake banana bread shines best on its own with a cup of hot coffee or tea, but it also pairs wonderfully with a smear of nut butter or a bowl of Greek yogurt and fresh berries for a hearty breakfast spread.

Creative Ways to Present

For special occasions, I like to turn this into mini loaf gifts by baking in small pans and wrapping them with twine and a little cinnamon stick. It’s also a crowd-pleaser served warm topped with a scoop of vanilla ice cream for dessert—decadent yet comforting!

Make Ahead and Storage

Storing Leftovers

Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature if you plan to eat it within 2 days. My family usually finishes it fast, but when I keep leftovers, I refrigerate them and bring the slices back to room temp before eating to keep them soft.

Freezing

This carrot cake banana bread freezes beautifully! I slice it first, wrap each piece individually with plastic wrap, then place in a freezer bag. When you want a treat later, just thaw at room temperature or pop a slice in the toaster oven for a few minutes.

Reheating

I prefer reheating slices in a toaster oven at low heat just until warmed through—it brings back that fresh-baked texture and helps the frosting soften slightly without melting completely. Microwave works in a pinch but can make the bread a bit soggy, so I avoid that when possible.

FAQs

Final Thoughts

This Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting Recipe has quickly become one of my go-to treats when I want something comforting but a little different from the usual banana bread. It’s the kind of recipe you can make anytime and impress friends without stress. I hope you try it soon—you’ll enjoy how the flavors blend and the texture feels like a warm hug in every slice. Trust me, once you make this, it will be a permanent favorite in your baking rotation.

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