Carrot Cake Banana Bread With Thick Cinnamon Cream Cheese Frosting by Kaitlynn C - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Carrot Cake Banana Bread With Thick Cinnamon Cream Cheese Frosting

posted in Food & Drink > Recipes
10/24/2015
  • 1 1/4 cup whole wheat pastry flour or white whole wheat flour
    1/4 cup quick oats
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1/4 teaspoon salt
    2 medium ripe banana, mashed
    1/2 cup dark brown sugar
    1 egg
    1 egg white
    1 teaspoon vanilla
    1 tablespoon coconut oil
    3 tablespoons unsweetened applesauce
    1 cup shredded carrots (about 3 large carrots)
    1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
    1/4 cup pecans, plus 2 tablespoons for topping

  • For the frosting:
    4 oz whipped or reduced fat cream cheese, softened
    1/3 cup powdered sugar
    1/4 teaspoon cinnamon
    1/2 teaspoon vanilla

  • Preheat oven to 350 degrees F. Spray 8x4 or 9x5 inch loaf pan with nonstick cooking spray.
    In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
    In a medium bowl, whisk together mashed banana, brown sugar, egg, egg white, and vanilla until well combined and creamy. Add in coconut oil, applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1/4 cup of pecans.

  • Pour into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took exactly 50 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
    Remove from oven and place on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling.

  • To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 slices and enjoy!

  • Bread can be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day!

    You can make this recipe into muffins/cupcakes. You'll need to adjust your baking time, but I suggest checking them between 15-18 minutes.

    Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.

Comments

0
See all comments

Related Tips

9.9K Followers
Looks like you have an account already!
To manage/track your order and more, please input a password
Email:
See other sign in/up options
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Please enter your email
So we can send you the order confirmation & order related notifications.
See other login options
Looks like you have an account already
Enter your password to proceed to checkout
  • Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for your account.
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back