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Carrot Cake Banana Bread

A moist and aromatic hybrid of banana bread and carrot cake, topped with a creamy frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups mashed bananas (about 3-4 medium bananas) Use ripe bananas for better sweetness.
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground all spice
  • 1 cup shredded carrots Grate finely for best texture.
For Cream Cheese Frosting
  • 1/2 cup butter
  • 8 oz cream cheese Use softened for easier mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
Optional Toppings
  • 1/2 cup crushed pecans Can substitute with walnuts.
  • 1/4 cup shredded carrots For garnish.

Method
 

Preparation
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8' x 4' pans.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in eggs and vanilla; beat until mixed.
  4. Sift in flour, baking soda, cinnamon, nutmeg, all spice, ginger, and salt. Stir until just combined.
  5. Add in shredded carrots and mix until combined.
  6. Pour in mashed bananas, and mix until fully combined.
Baking
  1. Bake for 30-35 minutes, or until a cake tester comes out clean.
  2. Allow to cool.
Cream Cheese Frosting
  1. Beat cream cheese and butter together until blended.
  2. Add in vanilla extract, cinnamon, and powdered sugar. Mix until well combined.
  3. Spread frosting over cooled breads and sprinkle with chopped pecans and carrots, if desired.

Notes

Slice with a serrated knife to keep the crumb intact. Serve slightly chilled or at room temperature for best flavor.