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Carrot Cake Banana Bread

This delightful Carrot Cake Banana Bread combines the moistness of ripe bananas with the warm spices and crunch of carrots, making for the perfect treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 pieces 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)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 cup shredded carrots
For the frosting
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract for frosting
  • 3/4 tsp ground cinnamon for frosting
  • 1/2 cup crushed pecans
  • 1/4 cup shredded carrots for frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In one bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
  3. Beat in the eggs, followed by the mashed bananas and vanilla extract.
  4. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together.
  5. Gradually mix the dry ingredients into the wet mixture.
  6. Fold in the shredded carrots until well combined.
  7. Pour the batter into a greased loaf pan and bake for 60-70 minutes.
Frosting
  1. For the frosting, beat together the cream cheese, powdered sugar, vanilla, and ground cinnamon until smooth.
  2. Stir in crushed pecans and shredded carrots.
  3. Once the bread cools, generously spread the frosting on top.

Notes

This delightful bread stays fresh for about 3-4 days at room temperature if wrapped tightly. To extend its life, store it in the fridge for up to a week. Freeze individual slices wrapped well for up to 2-3 months. Reheat in the microwave or lightly toast for best results.