Carrot Cake Banana Bread Recipe
Tasty-looking banana bread with no refined sugar, plump raisins, and a yummy and healthy frosting of vegan cashew cream! Enjoy breakfast or brunch on a holiday.
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 1 loaf
INGREDIENTS
2 medium overripe bananas, mashed
1/2 cup of melted coconut oil
1 tsp of vanilla
2 eggs, whisked
1/3 cup of honey
1 1/2 cups of white whole wheat flour
1 tsp of baking soda
1/2 tsp of cinnamon
1/2 tsp of salt
1/4 tsp of nutmeg
1 cup of grated carrots
1/2 cup of raisins
1/2 cup of chopped walnuts or pecans
Vegan Cashew Cream Cheese
1.5 cup of raw cashews, soaked overnight or in hot water for at least 2 hours
3 Tbsp of maple syrup
1/2 cup of filtered water
1 tsp of vanilla
Pinch of salt
INSTRUCTIONS
1. Preheat the oven to 350F and use nonstick spray or parchment paper to prepare the bread pan.
2. Whisk the mashed bananas and eggs together in a big bowl.
3. Add the oil, honey, and vanilla to the mixture. Stir until combined.
4. Stir together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
5. Add the dry ingredients to the wet ingredients and stir until entirely combined.
6. Grated carrots, nuts, and raisins are added.
7. Stir in any of the mix-ins preferred.
8. Pour into the prepared bread pan and bake for 50 minutes in the oven or until the inserted toothpick comes out clean.
9. Combine the frosting ingredients (filtered water, cashews, maple syrup, salt, vanilla) in a high-powered blender, such as a Vitamix, while baking.
10. Combine until entirely smooth, scraping as necessary along the sides. It might take a couple of minutes.
11. Put it in the fridge to thicken.
12. Ice the top of the bread whenever the loaf is FULLY cooled. Enjoy!
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