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Carrot Cake Banana Bread

A delightful combination of traditional banana bread and moist carrot cake, topped with a creamy cinnamon cream cheese frosting.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the bread
  • 3 pieces overripe bananas, mashed The riper, the better for sweetness.
  • 1 cup grated carrots Shred finely for better mixing.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • a pinch salt
For the Cinnamon Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon milk Add more if needed for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, grated carrots, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing; a few lumps are fine.
Baking
  1. Pour the batter into the greased loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a small bowl, beat together the softened cream cheese, powdered sugar, cinnamon, and milk until smooth and creamy. Adjust milk for desired consistency.
  2. Once the bread is completely cool, spread the frosting generously over the top, slice, and enjoy!

Notes

For best results, use overripe bananas, and finely shred the carrots. Store any leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week. Can be frozen for up to three months.