Easy Wholesome Carrot Cake Banana Bread
This loaf is moist, full of warm species, and healthier than your regular banana bread!
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Servings: 10 SERVINGS
Calories: 268kcal
Equipment
- Mixing bowls
- Whisk
- Wooden spoon
- Oven
- 9x5-inch loaf pan
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- ½ cup oat flour
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- Pinch of salt
- 2 medium overripe bananas
- ½ cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 tbsp avocado or coconut oil
- ¼ cup unsweetened applesauce
- 1 cup shredded carrots
- ¼ cup unsweetened shredded coconut
- ⅓ cup coconut milk
- ¼ cup chopped walnuts
For the frosting:
- 4 oz cream cheese, room temperature
- ⅓ cup powdered sugar
- ¼ tsp cinnamon
Instructions
- Grease and flour a 9x5-inch loaf pan and preheat the oven to 350 F.
- Whisk the all-purpose flour, oat flour, baking soda, pumpkin pie spice, and salt in a medium-sized bowl. Set aside.
- Mix the mashed bananas, brown sugar, egg, vanilla extract, oil, applesauce, and milk in a large bowl, using a whisk, until well combined.
- Fold in the shredded carrots and coconut.
- Stir in the dry ingredients using a spatula or wooden spoon until combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 40-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool down in the pan for 10 minutes, unmold, and transfer it to a cooling rack to cool down completely.
- Make the frosting by mixing the cream cheese, powdered sugar, and cinnamon.
- Spread the frosting on top of the cold loaf and sprinkle the chopped pecans over the frosting.
Nutrition
Calories: 268kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 8mg