Description
This Banana Bread Carrot Cake is a moist and flavorful twist on traditional banana bread, infused with freshly grated carrots and warm spices. Topped with a luscious vanilla cream cheese frosting, it’s a perfect treat for breakfast, snack, or dessert. Made with whole wheat pastry flour and natural sweeteners like honey or maple syrup, this recipe balances wholesome ingredients with irresistible taste.
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)
Frosting
- 2 tablespoons salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1-2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350° F (175° C). Grease a 9×5 inch bread pan thoroughly to ensure the bread doesn’t stick after baking.
- Combine Wet Ingredients: In a large mixing bowl, stir together the mashed bananas, grated carrots, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until all ingredients are well combined, forming a smooth batter.
- Add Dry Ingredients: Add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt to the wet mixture. Mix gently until just combined to avoid overmixing, which can toughen the bread. If using, fold in the chopped walnuts carefully to distribute evenly.
- Bake the Bread: Pour the batter into the prepared bread pan, spreading it evenly. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the bread’s center is set.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 30 minutes. This cooling step is essential before frosting to prevent the frosting from melting.
- Prepare Frosting: In a bowl, beat together the room temperature salted butter, cream cheese, vanilla extract, cinnamon, and a pinch of salt until smooth and creamy. Gradually mix in the powdered sugar until the desired sweetness and consistency are reached.
- Frost and Serve: Spread the vanilla cream cheese frosting evenly over the cooled bread. Slice into servings and enjoy this moist, flavorful banana bread carrot cake.
Notes
- For a nut-free version, simply omit the walnuts.
- Use maple syrup instead of honey to make the recipe vegan-friendly, if substituting eggs with a vegan alternative.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Let the bread cool completely before adding frosting to avoid melting.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of the bread)
- Calories: 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
