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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.

Carrot Cake Banana Bread

Author: Brandy O'Neill - Nutmeg Nanny
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 1 9x5 loaf

Equipment

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 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.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 369mg | Fiber: 3g | Sugar: 33g
Course Bread
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