This easy carrot cake banana bread can be a sweet breakfast treat or a great dessert. Combining the spice of carrot cake, with classic banana bread.
2 ripe bananas
2/3 cup brown sugar
1/3 cup + 2 tbsp. plant-based milk
2 tbsp. butter (melted)
1 tsp. vanilla extract
1 ½ tsp. vanilla paste
1 ½ cups all-purpose flour
½ cup rolled oats
1 tsp. baking soda
¼ tsp. salt
1 ½ tsp. cinnamon
½ tsp. ginger
1 ½ cups carrots (grated)
½ cup pecans (chopped)
Cream Cheese Icing
1 cup cream cheese
4 ½ tbsp. butter (melted)
1 cup + 2 tbsp. icing sugar
3 tbsp. plant-based milk
1 tbsp. vanilla
1 cup pecans (chopped)
Preheat the oven to 350F and prepare a large loaf pan with parchment paper width-wise.
In a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, and ginger.
In a large bowl, and using a hand mixer to break apart the the ripe bananas until slightly smooth.
Add the brown sugar, egg, milk, vanilla, and melted butter until combined.
Add the dry ingredients to the large bowl, whisk the ingredients together on medium speed until ¾ fully combined.
Scrape the edges with a spatula, and add the grated carrots.
Fold in the chopped pecans.
Now, using a spatula, fold in the carrots until perfectly combined in the batter.
Pour the batter into the prepared loaf pan.
Bake for 40 minutes. Test the doneness by inserting a toothpick and it comes out clean.
Allow to cool for a couple of minutes, the use a knife along the edges of the pan to release and life it out of the pan using the overhanging parchment.
Cool on a wire rack.
For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.
In a medium sized bowl, whip the cream cheese with a hand mixer on medium/high speed for 1 – 2 minutes until soft.
Add the icing sugar, milk, and vanilla, whipping until light and airy.
Slowly stream in the melted butter, continuing to whip until smooth.
Set in the fridge until the loaf is completely cooled.
Once the loaf is cooled, scoop the cream cheese icing on top and use a spoon to lather it all over the top. Add swirls within the icing.
Arrange the chopped pecans onto the cream cheese icing.
Cut immediately OR store in the fridge until ready to eat!!!
Use a serrated knife to cut it into 1 in width pieces.
Add ½ -3/4 cup of raisins, coconut, or even chopped pineapple to your cake- customize your cake to make it deliciously perfect for you!
Make this gluten free by using Bob’s Red Mill 1:1 Gluten Free Flour!
To make this dairy free, use vegan cream cheese and butter in the loaf and icing.
Make or buy coconut whipped cream to use for top of your cake instead- also delicious!
For an egg-free option, substitute for 1:1 Bob’s Red Mill Egg Replacement.
Store the cake in the fridge for 4 – 5 days or in the freezer for 1 month.
- Serving Size: 10
- Calories: 407
- Sugar: 30.1g
- Sodium: 292.5mg
- Fat: 20.3g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52.2g
- Fiber: 2.8g
- Protein: 5.6g
- Cholesterol: 61.9mg
Keywords: recipe, easy, cheese, cream