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Carrot Cake Banana Bread

Carrot Cake Banana Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup mashed very ripe bananas
  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 to 2 tbsp milk
  • 1/4 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment. Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  2. In a large bowl, whisk melted butter, brown sugar, eggs, vanilla, and mashed bananas until smooth.
  3. Fold the dry ingredients into the wet mixture until just combined, then fold in the grated carrots and nuts if using.
  4. Scrape batter into the pan, smooth the top, and bake 50 to 60 minutes until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  5. Beat cream cheese and powdered sugar until smooth, mix in vanilla and 1 tbsp milk, adding more milk as needed for a pourable glaze. Drizzle over the completely cooled loaf, slice, and serve.

Notes

Let the bread cool entirely before glazing to keep the drizzle from melting off. If you skip the glaze, a light dusting of powdered sugar or a simple cinnamon-sugar sprinkle works too.