Enjoy the best of two delicious worlds with this Carrot Cake Banana Bread—a delightful combination of overripe bananas, finely grated carrots, and warm spices, topped with luscious cream cheese frosting for a moist and irresistible treat.
What You'll Need For Carrot Cake Banana Bread
Carrot Cake Banana Bread:
- 1 cup finely grated carrots
- 2 overripe bananas
- 1 cup unsweetened almond or oat milk (regular milk can be used)
- ¼ cup melted regular or vegan butter
- ¼ cup coconut sugar or light brown sugar
- ¼ cup organic cane sugar or regular white sugar
- ¼ cup maple syrup
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 tablespoon pumpkin pie spice
- 2 cups regular or gluten-free all-purpose flour
- Pinch of salt
Cream Cheese Frosting:
- ¾ cup powdered sugar
- 2 tablespoon softened or melted regular or vegan butter
- 2 oz vegan cream cheese or regular cream cheese
How To Make Carrot Cake Banana Bread
Carrot Cake Banana Bread:
Step 1: Preheat the oven to 375°F. Grease a metal loaf pan with non-stick spray or line it with parchment paper.
Step 2: In a large mixing bowl, mash overripe bananas with a fork. Add grated carrots, milk, butter, both sugars, maple syrup, vanilla, baking powder, baking soda, salt, and pumpkin pie spice; mix well.
Step 3: Add the flour and mix until a thick batter forms. Pour into the prepared loaf pan.
Step 4: Bake for 45-50 minutes or until the top is golden and the loaf is fully baked through.
Step 5: Allow to cool. While cooling, use an electric hand mixer or whisk to prepare the cream cheese frosting.
Cream Cheese Frosting:
- Mix softened butter, cream cheese, and powdered sugar together until smooth.
- Spread the frosting over the cooled Carrot Cake Banana Bread.
- Serve warm or cooled, and relish in the delightful blend of banana, carrot, and spice flavors.
Frequently Asked Questions
To store leftover Carrot Cake Banana Bread:
Refrigeration:
Allow the bread to cool completely at room temperature.
If you've frosted the bread with cream cheese frosting, store it in the refrigerator.
Wrap the bread in plastic wrap or aluminum foil, or place it in an airtight container to prevent drying.
Freezing:
If you want to store the banana bread for a more extended period, freezing is a great option.
Wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place it in a freezer-safe bag or container, label with the date, and freeze for up to 2-3 months.
Reheating:
If refrigerated, bring the banana bread to room temperature before serving.
If frozen, thaw the bread in the refrigerator overnight, then bring it to room temperature before serving.
For a warm and fresh taste, you can reheat individual slices in the microwave or toaster oven.
Additional Tips:
If storing slices, consider placing parchment paper between them to prevent sticking.
It's advisable to store cream cheese frosting separately if possible to maintain its texture and avoid becoming too soft during storage.
Absolutely! Click here for our classic carrot cake recipe!
Carrot Cake Banana Bread
Equipment
- Large Mixing Bowl
- medium mixing bowl
- metal loaf pan
- fork for mashing the bananas
- cheese grater for grating the carrots
- measuring cups or spoons
- whisk or electric hand mixer for making the icing
Ingredients
Carrot Cake Banana Bread Ingredients
- 1 cup finely grated carrots
- 2 overripe bananas
- 1 cup unsweetened almond or oat milk regular milk will also work
- ¼ cup melted regular or vegan butter
- ¼ cup coconut sugar or light brown sugar
- ¼ cup organic cane sugar or regular white sugar
- ¼ cup maple syrup
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 tablespoon pumpkin pie spice
- 2 cup regular or gluten-free all purpose flour
- pinch of salt
Cream Cheese Frosting Ingredients
- ¾ cup powdered sugar
- 2 tablespoon softened or melted regular or vegan butter
- 2 oz vegan cream cheese or regular cream cheese
Instructions
Carrot Cake Banana Bread Instructions
- Preheat the oven to 375. Grease a metal loaf pan with non stick spray or line it with parchment paper.
- In a large mixing bowl, mash your overripe bananas with a fork until they are an applesauce texture. Add the grated carrots, milk, butter, both sugars, maple syrup, vanilla, baking powder, baking soda, salt, and pumpkin pie spice to the bowl and mix well. Then, add the flour and mix until a thick batter forms.
- Pour the batter into the prepared metal loaf pan and bake in the oven for 45-50 minutes or until the top of the loaf is golden and it is completely baked through the center.
- Remove from the oven and allow it to cool. While the carrot cake banana bread is cooling, use an electric hand mixer or whisk to prepare the cream cheese frosting. Mix the softened butter, cream cheese, and powdered sugar together in a bowl and then spread it over the carrot cake banana bread.
- Serve warm or cooled.
Beth
What could I use in replacement of the pumpkin pie spice? From the uK!
Jillian Glenn
a teaspoon of cinnamon and a dash of cloves, ginger, and nutmeg!