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Carrot Cake Banana Bread Recipe

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4.2 from 2 reviews

Delight in this moist and flavorful Carrot Cake Banana Bread, combining the natural sweetness of ripe bananas and shredded carrots with warm spices like cinnamon and nutmeg. Enhanced with crunchy walnuts and finished with a creamy cashew frosting, this loaf is perfect for breakfast, snack, or dessert.

Ingredients

Wet Ingredients

  • 1 1/2 cup Mashed Banana (about 4 large ripe bananas, peeled and mashed)
  • 1/3 cup Coconut Sugar (or regular sugar)
  • 1/3 cup Melted Coconut Oil
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1 1/2 cup All-Purpose Flour (or white spelt flour)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt

Add-ins

  • 1 cup Shredded Carrot
  • 1/3 cup Chopped Walnuts

Frosting

  • 1 batch Cashew Frosting (prepared separately)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch by 5-inch loaf pan with parchment paper, then lightly grease the paper and pan with coconut oil to prevent sticking. Set aside.
  2. Mash Bananas: Peel and mash the ripe bananas thoroughly using a fork on a flat surface until smooth. Measure out 1 1/2 cups of the mashed bananas as required for the recipe.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with coconut sugar, melted coconut oil, and vanilla extract. Stir until the mixture is well combined.
  4. Add Dry Ingredients: Gradually stir in the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix just until incorporated to avoid overworking the batter, which can make the bread gummy.
  5. Incorporate Carrots and Walnuts: Gently fold in the shredded carrots and chopped walnuts, ensuring they are evenly distributed without overmixing the batter.
  6. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Bread: Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then, carefully lift the bread using the parchment paper and place it onto a wire cooling rack to cool completely.
  8. Frost Bread: Once the bread is fully cooled, spread the cashew frosting evenly over the top. Decorate with toasted walnuts, coconut chips, and fresh banana slices for garnish.
  9. Storage: Store the frosted banana bread in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bread and thaw it at room temperature the day before serving.

Notes

  • Do not overmix the batter once the dry ingredients are added to maintain a tender texture.
  • Ensure the bread is completely cool before frosting to prevent the frosting from melting.
  • You can substitute all-purpose flour with white spelt flour for a nuttier flavor.
  • Use ripe bananas for maximum sweetness and moisture.
  • Cashew frosting recipe should be prepared separately following your preferred recipe.
  • To toast walnuts, bake them in the oven at 350°F for about 5-7 minutes until fragrant.

Find it online: https://bitezly.com/carrot-cake-banana-bread-recipe/