This time I revamped the recipe just a act to make it just a tad bite more delectable. AND TRUST ME, it ’ mho reasonably epic. Just imagine a slice of banana boodle infused with carrot cake season. Basically love at first gear pungency .
The first time I dreamt up this loiter, I was preparing to head to the grocery store storehouse and noticed the excessively ripe bananas on the counter. An concern idea came to me. What if I combined my love for banana bread + the lover everyone else has for carrot cake. Could this be a thing ?
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In my mind, absolutely .
now the alone thing I ’ thousand wonder is why didn ’ metric ton I do this preferably ? This carrot cake banana bread needs to be in my life at all times.
Key ingredients in this carrot cake banana bread
There are a few must-have ingredients for this recipe that you likely already have at home, making it the perfect flying bread to throw together in no prison term at all. The cinnamon skim cheese frosting makes this boodle extra particular, excessively. It ’ south thick with a trace of vanilla and cinnamon, so far calm maintains that perfect cream cheese season. For this carrot cake banana bread, you ’ ll indigence :
- Whole wheat pastry flour: instead of all-purpose, I used whole wheat pastry flour. I recommend using it for a lighter, less dense bread (than regular wheat). It’s really great in carrot cake because it gives it a little bit of a nutty flavor and adds fiber. I’ll include subs in the note section!
- Oats: I only used 1/2 cup of quick oats, but it gives the bread a little tint of chewy texture. It’s amazing what oats can do. Plus they are a great source of fiber.
- Bananas: the bananas are great in this recipe because they actually make it so you don’t have to add as much sugar as you normally would. Make sure you use extra ripe bananas with lots of brown/black spots.
- Coconut sugar: this recipe only calls for a 1/2 cup of coconut sugar in the entire recipe. Feel free to sub with brown sugar if that’s what you have on hand.
- Applesauce: instead of using lots of oil, I replaced most of it with applesauce to keep this bread moist + add delicious flavor.
- Dairy free milk: because this recipe calls for whole wheat flour, you’ll need to add additional moisture to replace the lack of fat. Almond milk or coconut milk is a great dairy free option and it adds amazing flavor to the bread, along with some calcium and good nutrition.
- Carrots: the carrots also give the bread additional sweetness and moisture. They truly make this bread special and I absolutely love them when they are combined with the banana flavor.
- Add-ins: I added chopped walnuts to this bread but there are plenty of options you could try such as shredded coconut, raisins, or even pineapple. Go crazy! That’s usually what I do.
- For the frosting: you’ll just need cream cheese, powdered sugar, cinnamon and bit of vanilla extract to make the light & fluffy cinnamon cream cheese frosting.
How to customize this recipe
If you ’ re missing some of the ingredients listed here are a few easy swaps you can make :
- DIY quick oats. If you don’t have quick oats, simply place 1/2 cup old fashioned rolled oats in a blender and pulse for 20-30 seconds until the oats break down a bit.
- Swap your sweetener. You can use 1/3 cup honey or pure maple syrup in place of the coconut sugar if you’d like.
- Keep it refined sugar free. Feel free to try using my paleo powdered sugar in the frosting!
- Add your favorite mix-ins. Shredded coconut flakes, raisins, pecans instead of walnuts, or pineapple would all be delicious.
Can I use a different flour?
- All purpose flour. If you’re out of whole wheat pastry flour feel free to use 3/4 cup all purpose flour + 3/4 cup whole wheat flour.
- Gluten free flour. I haven’t tested it, but I think a 1:1 gluten free all purpose flour or oat flour would work to make a gluten free carrot cake banana bread.
Can I make it vegan?
Yes, I think a flax egg would work well in this recipe ! Be sure to use a dairy release cream cheese in the frost arsenic well !
What makes this carrot cake banana bread healthier?
The biggest challenge was figuring out how to make this bread healthy, but still make it feel a fiddling indulgent and taste actually incredible, excessively ! Somehow I pulled it off and the recipe just works beautifully. The smack is deliciously damp, perfectly spiced, and it feels like an actual regale. This recipe is :
- Naturally sweetened. This healthier carrot cake banana bread recipe is baked with unrefined sugars and is naturally sweetened with just ripe bananas, applesauce, carrots and some coconut sugar. I use powdered sugar in the cinnamon cream cheese frosting, but you could also try using my paleo powdered sugar for it.
- Filled with whole grains. It’s also made with whole grains from whole grain flour and oats, making it a great, fiber-filled snack to enjoy anytime.
- Packed with vitamins. Hello, vitamin A, K, potassium and antioxidants from carrots!
- Lower in fat. I replaced some of the oil with applesauce, which still keeps the bread super moist and delicious. I’m all about incorporating healthy fats, which is where those delicious walnuts and the shredded coconut come in!
Try this bread out for Easter on your family. Better yet if you double it and keep a hale loaf of bread for yourself. Trust me, you ’ ll want to .
Tips & tricks for making this carrot cake banana bread
- Follow the recipe. The best way to ensure the success of this easy carrot cake banana bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your egg is at room temperature. If your egg is too cold you risk the little bit of coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your bread comes out easily.
How to make carrot cake banana muffins
Turn this recipe into carrot patty banana muffins or cupcakes by following the recipe, adding the batter to a well-greased muffin canister and baking around 15-20 minutes. otherwise, feel free to try my goodly carrot cake muffins !
Make it ahead of time
This carrot cake banana bread can be made a day or two ahead of clock time ! Just wind in plastic wind to seal in moisture and frost before you serve. Banana boodle is always outdo the following sidereal day .
How to store carrot cake banana bread
- At room temp: this bread can be left wrapped at room temp for 2 days, and you can absolutely make it a day or two ahead of time. Just frost it before serving.
- In the fridge: after 2-3 days at room temp I’d recommend storing the bread sealed in the fridge for up to 1 week.
- In the freezer: yes, you can freeze this carrot cake banana bread! Let it cool completely and either cut it into slices before place it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole thing for up to 3 months. I recommend frosting the bread before serving. To thaw the whole loaf simply let the carrot cake banana bread thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
Recommended tools
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I know you ’ re going to LOVE this carrot cake banana boodle recipe ! If you make it I ’ five hundred love it if you would leave a comment and a evaluation to share how you liked it. Enjoy, xo !
Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting
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Print Recipe
Prep Time
15
minutes
Cook Time
50
minutes
Total Time
1
hour
5
minutes
Serves
12
Delicious healthier carrot cake banana boodle that tastes just like a cross between damp carrot cake and your front-runner banana bread. This easy carrot coat banana bread recipe is lightened up with applesauce, dairy free milk and coconut sugar, and topped with an incredible cinnamon cream cheese frost !
Ingredients
- Dry Ingredients:
- 1 1/2
cups
whole pale yellow pastry flour ( or white hale wheat flour ) * - 1/2
cup
promptly oats - 1
teaspoon
baking sodium carbonate - 1
teaspoon
cinnamon - ¼
teaspoon
nutmeg - 1/4
teaspoon
salt - Wet ingredients:
- 2
medium identical ripe bananas, mashed ( ¾ cup mashed banana ) - 1/2
cup
coconut sugar ( or brown sugar ) - 1
large egg - 1
teaspoon
vanilla - 2
tablespoons
melted and cooled coconut anoint ( any oil or melted butter/vegan butter will work ) - 1/4
cup
unsweetened applesauce - 1
heaping cup
shredded carrots ( about 2 bombastic carrots ) - 1/3
cup
almond or coconut milk - 1/3
cup
chop pecans or walnuts, plus 2 tablespoons for topping - Optional add-ins:
- 1/2
cup
raisins - 1/2
cup
unsweetened shredded coconut - For the frosting:
- 4
oz
cream tall mallow, softened ( reduced fat if you ‘d like ) - 1/3
cup
powdered carbohydrate - 1/4
teaspoon
cinnamon - 1/2
teaspoon
vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray 8 1/2 ten 4 1/2 column inch bum pan with nonstick cook spray .
- In a big bowl, whisk in concert solid wheat pastry flour, quick oats, baking pop, cinnamon, nutmeg and salt ; set digression .
- In a medium bowl, mix together together mashed banana, coconut boodle, testis, and vanilla until well combined and creamy. Add in folderol and almond milk, then fold in carrots. Add besotted ingredients to the dry ingredients and mix until equitable combined — DO NOT OVERMIX. Gently fold in melt coconut anoint and 1/4 cup of chop walnuts or pecans .
- Pour into prepare loaf of bread pan and bake for 40-55 minutes or until toothpick inserted into center comes out clean with a few crumb attached. Mine took approximately 55 minutes in an 8×4 inch loiter pan. If you use a 9×5 inch pan, you may need to check the boodle at 40 minutes .
- Remove from oven and rate pan on wire rack to cool for 15 minutes. Remove boodle from pan and plaza on wire single-foot to finish cooling completely .
- To make cinnamon cream tall mallow frost : Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium amphetamine for a moment or until fluent. ranch over cool bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy !
Recipe Notes
* Feel free to use a desegregate of 3/4 cup all purpose flour and 3/4 cup hale wheat flour alternatively of solid wheat pastry flour .
To make vegan: Use dairy unblock skim tall mallow and a flax testis rather of a regular egg .
To make gluten free: I have n’t tested it but I would suggest a 1:1 gluten free all aim flour .
To make into muffins or cupcakes: you ‘ll need to adjust your baking clock time, but I suggest checking them between 15-18 minutes .
bread can be made a day or two ahead of clock time, just wrap in fictile envelop to seal in moisture and frost before you serve. Banana bread is always good the adjacent day as the natural sugars free .
Feel free to add in other favorites such as : shred coconut flakes, raisins, walnuts alternatively of pecans, or pineapple .
nutrition
Servings:
12 slices
Serving size :
1 slice
Calories : 210kcal fat : 7.5g Saturated adipose tissue : 3.7g Carbohydrates : 33.2g Fiber : 4.6g sugar : 14.9g
protein : 4.3g originally published : 2015. Republished March 11, 2021 .
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