Carrot Cake Banana Bread
Ingredients
The bread
-
2
pieces
ripe bananas
-
⅔
cup
brown sugar
-
⅓
cup
plant-based milk
-
2
tbsp
butter, melted
-
1
piece
egg
-
1
tsp
vanilla extract
-
1½
tsp
vanilla paste
-
1½
cups
all-purpose flour
-
½
cup
rolled oats
-
1
tsp
baking soda
-
¼
tsp
salt
-
1½
tsp
cinnamon
-
½
tsp
ginger
-
1½
cups
grated carrots
-
½
cup
chopped pecans
Cream cheese icing
-
1
cup
cream cheese
-
4½
tbsp
butter, melted
-
1
cup
icing sugar
-
3
tbsp
plant-based milk
-
1
tbsp
vanilla
For garnish
Instructions
- Preheat the oven to 350°F and prepare a large loaf pan with parchment paper.
- In a medium bowl, combine flour, oats, baking soda, salt, cinnamon, and ginger.
- In a large bowl, mash the ripe bananas with a hand mixer until slightly smooth.
- Add brown sugar, egg, milk, vanilla, and melted butter to the bananas and mix until combined.
- Mix the dry ingredients into the wet ingredients until ¾ combined.
- Scrape the edges and fold in the grated carrots and chopped pecans until fully combined.
- Pour the batter into the prepared loaf pan and bake for 40 minutes, testing with a toothpick for doneness.
- Allow to cool for a few minutes, then release from the pan and cool on a wire rack.
- For the icing, melt the butter and whip the cream cheese until soft.
- Add icing sugar, milk, and vanilla to the cream cheese and whip until light and airy.
- Slowly add melted butter while continuing to whip until smooth, then refrigerate until the loaf cools.
- Once cooled, spread the cream cheese icing on top and garnish with chopped pecans.
Nutrition Facts (estimated)
Servings
1 large loaf
Calories
407
Total fat
20.3g
Total carbohydrates
52.2g
Total protein
5.6g
Sodium
292.5mg
Cholesterol
61.9mg
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