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This carrot cake banana bread is topped with a creamy maple cream cheese frosting and is 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 left half of them black.
Every. Single. Week.
I’m terrible at adulting.
I should probably just stop buying them each week, but I like to think I will get it together one of these weeks. 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, right?
Please say yes.
Looking for another warm flavored banana bread? Try this pumpkin banana bread!
To be perfectly honest with all of you, I made this carrot cake banana bread back in October. It took me forever to post it because I was lazy in 2019.
2020 is the year I stop being lazy and get 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, which I’m bringing to you almost four months late.
What is in carrot cake banana bread?
I wanted to make this bread taste like carrot cake and banana bread. I 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 the frosting.
Now, let’s get into the kitchen and see what you need to make this tasty bread!
- ripe bananas
- fresh carrots
- dark brown sugar
- maple extract
- vanilla bean paste
- cream cheese
Of course, there is your usual flour, eggs, and whatnot, but the key ingredients are bulleted because that is likely not to be on hand. You could substitute light brown sugar for 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. 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.
In fact, looking for a more traditional recipe? Try this super delicious moist banana cake!
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
Carrot Cake Banana Bread
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×5 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
never seen this combination before, very creative, and sympathize completely with black bananas, mine also brought on by putting them in the refrigerator