Carrot Cake Banana Bread with Cream Cheese Frosting
Description
Banana Bread should be moist, flavorful and always served warm. We decided to take two favorites and create a carrot cake banana bread with cream cheese frosting!
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon All Spice
- 1/3 Cup Canola Oil
- 2 Large Eggs
- 1 Cup Sugar
- 1 Cup Grated Carrot, about 1 1/2 large carrots
- 1 Cup Mashed Overripe Bananas, about 2-3 bananas (2 if they are large)
- 1/4 Cup Applesauce
For the Cream Cheese Frosting
- 4 Ounces Cream Cheese, 1/2 brick, softened
- 1/2 Teaspoon Vanilla
- 1 Tablespoon Half and Half *see note
- 1 to 2 Cups Powdered Sugar
Instructions
- Preheat the oven to 350 degrees and spray a 9x5" loaf pan with nonstick spray.
- In a bowl, gently whisk together the oil, sugar, and eggs. Switch to a wooden spoon and stir in the carrot.
- In a separate bowl, whisk together the flour, salt, soda and spices.
- Pour the wet ingredient on top of the dry ingredients and add the banana and applesauce. Using a rubber spatula, gently fold the ingredients together, making sure to not over mix. A few streaks of flour remaining is fine.
- Pour the batter into the pan and bake at 350 degrees for 50 minutes, then gently tent with foil and bake for an additional 10 minutes.
- Meanwhile, prepare the frosting. Allow the bread to cool for 30 minutes then top with frosting and a little powdered sugar if desired.
For the Frosting
- Using a hand mixer and a large bowl, beat the cream cheese until smooth. Add the vanilla and half and half and mix again, scraping down the bowl as needed.
- Add the powdered sugar and mix until smooth. Place in the pastry bag so you can frost the bread.
Notes
Heavy cream or milk will work instead of half and half.
May be frozen for up to 3 months.
Nutrition
Calories: 3641kcal