Carrot Cake Banana Bread
Whenever you're looking to enjoy a unique twist on classic flavors, this Carrot Cake Banana Bread combines the sweetness of ripe bananas with warm spices and tender carrots, creating a moist and flavorful loaf that's perfect for breakfast or an afternoon snack.
Servings 1 loaf
Ingredients
- 2 medium overripe bananas mashed
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla
- 2 eggs whisked
- 1/3 cup honey
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
Vegan Cashew Cream Cheese
- 1.5 cup raw cashews soaked overnight or in hot water for at least 2 hours
- 3 Tbsp maple syrup
- 1/2 cup filtered water
- 1 teaspoon vanilla
- Pinch of salt
Instructions
For the Carrot Banana Bread:
- Preheat your oven to 350°F (175°C) and grease a bread pan with nonstick spray or line it with parchment paper.
- In a large bowl, whisk together the mashed bananas and eggs until smooth.
- Stir in the oil, honey, and vanilla extract, mixing until well combined.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated.
- Gently fold in grated carrots, chopped nuts, and raisins.
- Add any additional mix-ins of your choice.
- Pour the batter into the prepared bread pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
For the Cashew Frosting:
- While the bread is baking, blend together filtered water, cashews, maple syrup, salt, and vanilla extract in a high-powered blender (such as a Vitamix).
- Continue blending until the frosting is completely smooth, scraping down the sides as needed. This may take a few minutes.
- Place the frosting in the refrigerator to thicken as the bread bakes and cools.
- Once the loaf is completely cooled, spread the cashew frosting evenly over the top. Slice and enjoy!