Carrot Cake Banana Bread

4.84 from 6 votes

A twist on the classic banana bread, this carrot cake banana bread is a fusion between banana bread and carrot cake. The banana bread features carrots and spices and is finished with a cream cheese frosting, just like any good carrot cake. Sprinkled with walnuts, it’s hard to stop at just one slice!

Prep Time20

Cook Time1

Additional Time30

Total Time1 50

Course: Breads, Muffins and Scones

Cuisine: American

Keyword: Banana Bread, bread, breakfast, carrot cake, carrot cake banana bread, dessert, snack cake

Servings: servings

Calories: 467kcal

Author: Tara Noland

Equipment

Ingredients

2 cups self rising flour
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large bananas mashed
1 cup milk
1/2 cup oil
1/2 cup finely shredded carrot
2 eggs
1 teaspoon vanilla extract

Cream cheese frosting:

4 ounces cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts for garnishing, optional
2 tablespoons finely shredded carrot for garnishing, optional

Instructions

Preheat the oven to 350°F/180°C. Grease an 8 1/2 inch x 4 1/2 inch baking tin, or line the tin with parchment paper. Set aside.
Add the self-rising flour, granulated sugar, ground cinnamon, and ground nutmeg to a large mixing bowl. Stir until well combined and set aside.
Add the mashed bananas, milk, oil, shredded carrot, eggs, and vanilla extract to a smaller mixing bowl. Stir until well combined.
Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking tin. Bake for 60 minutes or until cooked through. Cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.
Make the cream cheese frosting by adding the cream cheese to the bowl of a stand mixer. Beat with the flat beater attachment until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.
Spread the frosting over the cooled banana bread. Decorate with the chopped walnuts and shredded carrot, if using.

Notes

The banana bread is cooked through when it springs back when lightly touched. Alternatively, insert a skewer or toothpick into the center of the banana bread. If the skewer or toothpick comes out clean, the banana bread is done.

Cover the banana bread loosely with aluminum foil if it is browning too quickly before it has cooked through.

The frosting is completely optional and can be omitted if preferred. The banana bread tastes great, both with or without the frosting.

See the post for lots more tips and tricks.

Nutrition