Carrot Cake Banana Bread
CATEGORIES
INGREDIENTS
  • FOR THE BANANA BREAD
  • Cooking spray, for pan
  • 1/2 c. melted butter
  • 3/4 c. sugar
  • 1/2 c. brown sugar
  • 2 large eggs
  • 1/4 c. whole milk
  • 1 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 3 large ripe bananas, mashed
  • 1/4 c. grated carrots
  • 1/4 c. chopped pecans, plus more for garnish
  • FOR THE CREAM CHEESE FROSTING
  • 8 oz. block cream cheese, softened
  • 1 c. butter, softened
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 c. powdered sugar
DIRECTIONS
  1. Preheat oven to 350º, then grease a 9"-x-5” loaf pan with cooking spray and line it with parchment paper.
  2. In a large bowl, stir together butter and sugars until combined. Add eggs, milk and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt and nutmeg and stir until completely incorporated. Gently fold in mashed bananas, grated carrots and pecans and mix until fully combined.
  3. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick has moist crumbs, about 1 hour, then let cool.
  4. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Beat in vanilla, salt and powdered sugar until fluffy.
  5. Once cool, frost bread and garnish with pecans.
RECIPE BACKSTORY
For a lighter snack - use a drizzle of powdered sugar, water, and vanilla instead of the frosting (mix drizzle until desired consistancy)