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Carrot Cake Banana Bread

A delightful blend of moist banana bread and sweet carrot cake, topped with cream cheese frosting and pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 pieces eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups mashed bananas (about 3-4 medium bananas) Use ripe bananas for better sweetness.
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground all spice
  • 1 cup shredded carrots
For the Cream Cheese Frosting
  • 1/2 cup butter For frosting
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract For frosting
  • 3/4 tsp ground cinnamon For frosting
  • 1/2 cup crushed pecans For decoration
  • 1/4 cup shredded carrots For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the mashed bananas and vanilla extract.
  5. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and all spice.
  6. Gradually add the dry ingredients to the wet mixture, folding in until just combined.
  7. Mix in the shredded carrots until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
  2. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Making the Frosting
  1. While cooling, make the cream cheese frosting by beating together the butter, cream cheese, and powdered sugar.
  2. Add vanilla extract and ground cinnamon.
Serving
  1. Once the bread is cooled, spread the frosting generously on top and sprinkle with crushed pecans and some extra shredded carrots for decoration.

Notes

This banana bread stays fresh for about 4-5 days in the fridge. Wrap it tightly to keep it moist. You can also freeze it for up to 3 months; just slice and wrap each piece individually for quick snacks.