Description

This Carrot Cake Banana Bread is a moist, flavorful twist on classic banana bread, enriched with shredded carrots, warm spices, and nuts, all topped with a thick, luscious cinnamon cream cheese frosting. It’s a perfect treat for breakfast, snack, or dessert that combines wholesome whole wheat flour, oats, and natural sweetness from bananas and coconut sugar.

Ingredients

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Dry Ingredients:

1 1/2 cups (170g) whole wheat pastry flour (or white whole wheat flour)*
1/2 cup (48g) quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Wet Ingredients:

2 medium very ripe bananas, mashed (3/4 cup mashed banana)
1/2 cup (77g) coconut sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
2 tablespoons (28g) melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
1/4 cup (63g) unsweetened applesauce
1 heaping cup (100g) shredded carrots (about 2 large carrots)
1/3 cup (80g) almond or coconut milk
1/3 cup (37g) chopped pecans or walnuts, plus 2 tablespoons (14g) for topping

Optional Add-ins:

1/2 cup (80g) raisins
1/2 cup (42g) unsweetened shredded coconut

For the Frosting:

4 oz (112g) cream cheese, softened (reduced fat if desired)
1/3 cup (38g) powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine Wet Ingredients: In a medium bowl, mix the mashed bananas, coconut sugar, egg, and vanilla extract until the mixture is creamy and well combined. Add in the applesauce and almond or coconut milk, then fold in the shredded carrots carefully.
Combine Wet and Dry: Add the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to ensure a tender crumb.
Add Oil and Nuts: Gently fold in the melted and cooled coconut oil along with ¼ cup chopped pecans or walnuts. If using, also fold in raisins and shredded coconut.
Bake: Pour the batter into the prepared loaf pan. Bake for 40-55 minutes, depending on your pan size. A toothpick inserted in the center should come out clean with a few crumbs attached. For an 8 x 4 inch pan, baking usually takes about 55 minutes; if using a 9 x 5 inch pan, start checking at 40 minutes.
Cool: Remove from oven and place the pan on a wire rack to cool for 15 minutes. Then, remove the bread from the pan and cool completely on the wire rack before frosting.
Make Frosting: Beat together the softened cream cheese, powdered sugar, cinnamon, and vanilla extract on medium speed until smooth and creamy, about one minute.
Frost and Serve: Spread the cinnamon cream cheese frosting evenly over the cooled bread. Sprinkle with the reserved 2 tablespoons of chopped pecans or walnuts. Slice into 10-12 pieces and enjoy!

Notes

You can substitute whole wheat pastry flour with a mixture of ¾ cup all-purpose flour and ¾ cup whole wheat flour if preferred.
To make this recipe vegan, use dairy-free cream cheese and replace the egg with a flax egg.
If gluten-free, use a 1:1 gluten-free all-purpose flour blend (note: this has not been tested).
To make muffins or cupcakes, reduce baking time to 15-18 minutes and check doneness accordingly.
The bread can be made 1-2 days ahead; wrap tightly in plastic wrap to maintain moisture and frost just before serving.
Feel free to customize with other add-ins like shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple for extra flavor.

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 220 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 30 mg