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Carrot Cake Banana Bread

Carrot cake and banana bread, the perfect mash-up!
Course: Bread, Dessert
Cuisine: American
Servings: 10

Ingredients

CARROT CAKE BANANA BREAD:

  • 2 ripe bananas mashed
  • 1 c. granulated sugar
  • 2 lg. eggs
  • 1/4 c. applesauce
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 c. c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 1/2 c. shredded carrots plus more for garnish
  • 1/2 c. walnuts chopped plus more for garnish
  • 1/3 c. raisins

CINNAMON CREAM CHEESE FROSTING:

  • 4 oz. cream cheese room temperature
  • 1/4 c. butter room temperature
  • 1 1/2 c. confectioners' sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Spray a 10x5x3-inch loaf pan with cooking spray; set aside.
  • CARROT CAKE BANANA BREAD: In a large bowl, using an electric hand mixer beat mashed bananas, sugar, eggs, applesauce, oil, and vanilla until well combined.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to banana mixture, beat until just combined. Stir in shredded carrots, nuts, and raisins.
  • Pour batter into the prepared loaf pan and bake for 50-55 minutes. Allow to cool in the pan over a rack for 10 minutes then remove the bread from the pan to cool completely. When cooled, frost with cinnamon cream cheese frosting.
  • CINNAMON CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese and butter. With the mixer on low speed add confectioners' sugar and cinnamon beat until combined. Frost bread and sprinkle with chopped walnuts and grated carrot if desired.
  • Store leftover bread in an airtight container in the refrigerator.