Description
A delightful blend of carrot cake and banana bread, finished with a creamy frosting.
Ingredients
Scale
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mashed bananas (about 3–4 medium bananas)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground all spice
- 1 cup shredded carrots
- 1/2 cup butter (for frosting)
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 3/4 tsp ground cinnamon (for frosting)
- 1/2 cup crushed pecans (optional topping)
- 1/4 cup shredded carrots (optional topping)
Instructions
- Preheat oven to 350 degrees. Grease two 8×4 pans.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add in eggs and vanilla; beat until mixed.
- To the wet ingredients, sift in flour, baking soda, cinnamon, nutmeg, all spice, ginger, and salt.
- Stir until just combined. Add in shredded carrots. Mix until combined.
- Pour in mashed bananas and mix until combined.
- Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
- For frosting, beat cream cheese and butter together until combined.
- Add in vanilla extract, cinnamon, and powdered sugar. Mix until combined.
- Spread frosting over cooled breads, and sprinkle with chopped pecans and carrots, if desired.
- Enjoy! Store leftovers in the fridge.
Notes
- For a more intense flavor, let the dough sit for an hour before baking.
- This bread can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg