Carrot Cake Banana Bread

1. Preheat the oven to 350F and prepare a large loaf pan with parchment paper width-wise.
2. In a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, and ginger.
3. In a large bowl, and using a hand mixer to break apart the the ripe bananas until slightly smooth.
4. Add the brown sugar, egg, milk, vanilla, and melted butter until combined.
5. Add the dry ingredients to the large bowl, whisk the ingredients together on medium speed until ¾ fully combined.
6. Scrape the edges with a spatula, and add the grated carrots.
7. Fold in the chopped pecans.
8. Now, using a spatula, fold in the carrots until perfectly combined in the batter.
9. Pour the batter into the prepared loaf pan.
10. Bake for 40 minutes. Test the doneness by inserting a toothpick and it comes out clean.
11. Allow to cool for a couple of minutes, the use a knife along the edges of the pan to release and life it out of the pan using the overhanging parchment.
12. Cool on a wire rack.
13. For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.
14. In a medium sized bowl, whip the cream cheese with a hand mixer on medium/high speed for 1 – 2 minutes until soft.
15. Add the icing sugar, milk, and vanilla, whipping until light and airy.
16. Slowly stream in the melted butter, continuing to whip until smooth.
17. Set in the fridge until the loaf is completely cooled.
18. Once the loaf is cooled, scoop the cream cheese icing on top and use a spoon to lather it all over the top. Add swirls within the icing.
19. Arrange the chopped pecans onto the cream cheese icing.
20. Cut immediately OR store in the fridge until ready to eat!!!
21. Use a serrated knife to cut it into 1 in width pieces.

Expert Tips & FAQ:

Get Creative: Add ½ -3/4 cup of raisins, coconut, or even chopped pineapple to your cake- customize your cake to make it deliciously perfect for you!

How can I make this gluten-free? Make this gluten free by using Bob’s Red Mill 1:1 Gluten Free Flour!

How can I make this bread dairy-free? To make this dairy free, use vegan cream cheese and butter in the loaf and icing. Make or buy coconut whipped cream to use for top of your cake instead- also delicious! For an egg-free option, substitute for 1:1 Bob’s Red Mill Egg Replacement.

Storage: Store the cake in the fridge for 4 – 5 days or in the freezer for 1 month.

Other Recipes You’ll Love

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.