This carrot cake banana bread is topped with a creamy maple cream cheese frosting and the perfect use for ripe bananas. It’s a flavorful twist to a classic quick bread that you’re sure to love.
I buy bananas every single week.
I also let half of them black.
Every. Single. Week.
I’m really bad at adulting.
I should probably just stop buying them each week but I like to think one of these weeks I will get it together. But, just in case I don’t this carrot cake banana bread is the perfect use for all of them.
Before I move on though – I’m not the only one who does this, right? You responsible adulting readers let bananas go black all the time too, right?
Please say yes.
Now, to be perfectly honest with all of you I made this carrot cake banana bread back in October. It just took me forever to post it because I was being lazy in 2019.
2020 is the year of me not being lazy and getting back on track with frequent posting. I hope you’re all prepared for the lovely food I have read for you! Obviously, I have a few old recipes sitting around too. Like this banana bread. That I’m bringing to you almost 4 months late.
What is in carrot cake banana bread?
I really wanted to make this bread taste like carrot cake and banana bread had a delicious baby. You’re in luck. It does. I also threw on some maple frosting because sometimes I want any excuse to make frosting.
Now, let’s get into the kitchen and see what you’ll need to make this scrumptious bread!
Of course, there is your usual flour, eggs, and what not but the key ingredients are bulleted because that is what is likely to not be on hand. You could substitute light brown sugar from the dark brown sugar but I love that deep molasses flavor you get from dark brown sugar.
If you’re not into the idea of maple cream cheese frosting I have a great substitute – fluffy cream cheese frosting! It’s packed with vanilla bean flavor and is super fluffy.
I also jazzed up the top of the loaf with chopped pecans. If you wanted you could use walnuts but I’m partial to pecans.
There is also the option to leave it plain which is equally delicious but damn do I love a quick bread topped with frosting.
Love this carrot cake banana bread?
Give some of my other tasty recipes a try!
- Carrot Cake Jam
- Banana Bread Crisp
- Gingerbread Banana Bread
- Coconut Rum Lime Glazed Banana Bread
- Banana Bread Granola
- Carrot Cake Ice Cream
- 3 ripe bananas, mashed
- 1 cup dark brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 2 teaspoons maple extract, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1 cup grated carrots
- 4 ounces cream cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon chopped pecans
- Preheat oven to 350 degrees.
- Spray a 9x5 loaf pan with non-stick cooking spray or line with parchment paper, set aside.
- In a small bowl mash bananas, set aside.
- In the bowl of an electric mixer (or large mixing bowl for a hand mixer) add dark brown sugar and vegetable oil. Mix for 2 minutes.
- Add in eggs, 1 teaspoon maple extract and vanilla extract and mix until combine, about 1 minute.
- In a medium sized mixing bowl add flour, baking soda, cinnamon, grated nutmeg and kosher salt. Whisk to combine.
- Add half the flour mixture to the sugar mixture and mix just until combined.
- Add half the mashed bananas and mix just until combined.
- Repeat the last 2 steps.
- Fold in shredded carrots and gently mix until combined.
- Bake for 60-70 minutes or until the center of the bread is fully cooked. Test this by putting a toothpick in the center of the cake and if it comes out clean the bread is fully cooked.
- Once the bread is fully baked let it rest for 10 minutes, carefully remove from the pan and let cool.
- In a mixing bowl add cream cheese, powdered sugar, remaining maple extract and vanilla bean paste.
- Mix until light and fluffy. If the mixture is too thin add more powdered sugar and if it's too thick add a teaspoon of milk.
- Spread the frosting on top of the bread and sprinkle with chopped pecans.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 369mgCarbohydrates: 64gFiber: 3gSugar: 33gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.