This easy carrot cake banana bread can be a sweet breakfast treat or a great dessert. Combining the spice of carrot cake, with classic banana bread.
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GET THE RECIPE
Preheat the oven to 350F and prepare a large loaf pan with parchment paper width-wise. In a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, and ginger.
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In a large bowl, and using a hand mixer to break apart the the ripe bananas until slightly smooth. Add the brown sugar, egg, milk, vanilla, and melted butter until combined.
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Add the dry ingredients to the large bowl, whisk the ingredients together on medium speed until Ā¾ fully combined. Scrape the edges with a spatula, and add the grated carrots.
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Fold in the chopped pecans. Then fold in the carrots until perfectly combined in the batter. Pour the batter into the prepared loaf pan. Bake for 40 minutes.
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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. Cool on a wire rack while you prepare cream cheese icing.
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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. Arrange the chopped pecans onto the cream cheese icing.
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Cut immediately OR store in the fridge until ready to eat!!! Use a serrated knife to cut it into 1 inch width pieces. Enjoy!
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