Why choose between carrot cake and banana bread when you can have both? Enter this Carrot Cake Banana Bread! Made with whole wheat flour and oats, lightly sweetened with overripe bananas, brown sugar, and applesauce, packed with carrots, pecans, and raisins, then topped with cinnamon cream cheese frosting. This recipe is definitely on the healthier side. Every bite is layered with delicious flavors and warming spices. What a feast!
The recipe is easy to follow. Preheat the oven and grease a loaf pan. Combine the dry ingredients in a large bowl and set aside. In a medium mixing bowl, mash up the bananas and stir in the brown sugar, egg, oil, and vanilla extract. Add in the applesauce and almond milk, then stir in the shredded carrots. Be sure to use fresh carrots and grate them yourself. Freshly shredded carrots will give extra moisture resulting in a soft and appealing loaf. Add the wet ingredients to the dry mixture and stir until just combined. Stir in the melted coconut oil and fold in the pecans and raisins. Pour the batter into the prepared loaf pan and bake until golden and a skewer inserted into the center comes out almost clean with a few moist crumbs. Let cool before topping with homemade frosting. Slice and enjoy!
To make the Carrot Cake Banana Bread, you will need the following ingredients:
Preheat the oven to 350 °F and coat a 9x5-inch loaf pan with cooking spray.
In a large bowl, whisk together 1 ½ cups white whole wheat flour, ½ cup quick oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
In a medium bowl, mix together ¾ cup mashed banana, ½ cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Add in ¼ cup unsweetened applesauce and ⅓ cup almond milk.
Fold in 1 heaping cup shredded carrots.
Add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix.
Gently fold in 2 tablespoons melted coconut oil.
Stir in ¼ cup chopped pecans and ½ cup raisins.
Pour the batter into the prepared loaf pan.
Bake for 40-55 minutes or until a skewer inserted into the center comes out almost clean with a few crumbs.
Let the carrot cake banana bread cool in the pan for about 15 minutes, then transfer the loaf to a wire rack to cool completely before frosting.
Beat together 4 ounces softened cream cheese, ⅓ cup powdered sugar, ¼ teaspoon cinnamon, and ½ teaspoon vanilla extract on medium speed for a minute until smooth.
Spread the prepared frosting over the cooled loaf. Sprinkle with 2 tablespoons chopped pecans.
Slice, serve, and enjoy!
Satisfy your sweet tooth the healthier way with this Carrot Cake Banana Bread! Every bite is moist, flavorful, and so delicious. Did you make this recipe? Let us know! Please share a photo with us @cookmerecipes on Instagram, and don’t forget to leave a comment.
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