Carrot Cake Banana Bread with Cream Cheese Frosting
By Liam Carter
Prep
15 min
Cook
60 min
Total
75 min
Servings
12
Level
Easy
Carrot cake banana bread makes 12 slices for breakfast and snack food over a day. I waited until after baking to frost the banana bread. Pieces of dark-spotted bananas and carrots help keep the bread moist. Cinnamon and nutmeg are mixed into the batter.
I bake bread in a 9x5-inch loaf pan. I use parchment paper to help remove the loaf after baking. Use eggs and butter at room temperature. Cream butter and both sugars, then add eggs. Add vanilla and mashed bananas. Add dry ingredients on low mixer speed to combine. Overmixing will result in a dense product.
Grate carrots for the cake using the thin side of a box grater instead of dicing them. Mash bananas for the cake with a fork. Fold carrots and nuts into the cake batter with a spatula to avoid overmixing. Bake until the top is deep golden brown and firm, then cool the cake on a wire rack.
The bread loaf is covered with tangy cream cheese frosting and sweet banana base. I suggest applying the frosting only to the top of the banana loaf and slicing the bread after applying the frosting. This dish can be served as part of a breakfast or dessert meal.
What makes this special
- A 9x5-inch loaf provides 12 slices, which can be eaten as several meals and snacks in a single day.
- Bake a loaf of bread without frosting and decide later whether you want plain slices or cream cheese frosting.
- Finely grated carrots blend well with other ingredients used for bread and do not remain as thick strands in the bread after baking.
- Very ripe bananas provide sweetness and moisture and require no preparation.
- Optional walnuts or pecans provide an alternative way to make this loaf nut-free.
Ingredients
- •1 ¾ cups all-purpose flour
- •1 tsp baking soda
- •1 tsp ground cinnamon
- •½ tsp ground nutmeg
- •½ tsp salt
- •½ cup unsalted butter (softened)
- •½ cup granulated sugar
- •½ cup light brown sugar (packed)
- •2 large eggs (room temperature)
- •1 tsp vanilla extract
- •1 ½ cups mashed ripe bananas (about 3-4 bananas)
- •1 cup finely grated carrots (about 2 medium carrots)
- •½ cup chopped walnuts or pecans (optional)
- •4 oz cream cheese (softened)
- •¼ cup unsalted butter (softened)
- •1 cup powdered sugar
- •½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 2
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
- 3
Beat the softened butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
- 5
Add the dry ingredients gradually to the wet ingredients, mixing on low speed until just combined.
- 6
Fold in the grated carrots and optional walnuts with a spatula.
- 7
Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- 8
Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- 9
Beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until creamy, then spread the frosting over the completely cooled bread.
FAQ
Nutrition (per serving)
Calories
295
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