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Healthier Carrot Cake Banana Bread with Cinnamon Cream

Healthier Carrot Cake Banana Bread with Cinnamon Cream

Delicious healthier carrot cake banana bread that tastes just like a cross between moist carrot cake and your favorite banana bread.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 210 kcal

Equipment

  • 8 ½ x 4 ½ inch loaf pan
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • wire rack

Ingredients
  

Dry Ingredients

  • 1.5 cups whole wheat pastry flour (or white whole wheat flour)
  • 0.5 cups quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt

Wet Ingredients

  • 2 medium very ripe bananas, mashed (¾ cup mashed banana)
  • 0.5 cups coconut sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
  • 0.25 cups unsweetened applesauce
  • 1 heaping cup shredded carrots (about 2 large carrots)
  • 0.33 cups almond or coconut milk
  • 0.33 cups chopped pecans or walnuts , plus 2 tablespoons for topping

Optional Add-ins

  • 0.5 cups raisins
  • 0.5 cups unsweetened shredded coconut

For the Frosting

  • 4 oz cream cheese, softened (reduced fat if you'd like)
  • 0.33 cups powdered sugar
  • 0.25 teaspoon cinnamon
  • 0.5 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat oven to 350 degrees F. Spray 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray.
  • In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg and salt; set aside.
  • In a medium bowl, mix together mashed banana, coconut sugar, egg, and vanilla until well combined and creamy. Add in applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined -- DO NOT OVERMIX. Gently fold in melted coconut oil and ¼ cup of chopped walnuts or pecans, plus the raisins and coconut (if using).
  • Pour into prepared loaf pan and bake for 40-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 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 pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
  • 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 walnuts or pecans. Cut into 10-12 slices and enjoy!

Notes

Feel free to use a mix of ¾ cup all purpose flour and ¾ cup whole wheat flour instead of whole wheat pastry flour. To make vegan: Use dairy free cream cheese and a flax egg instead of a regular egg. To make gluten free: suggest a 1:1 gluten free all purpose flour. 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.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 33.2gProtein: 4.3gFat: 7.5gSaturated Fat: 3.7gFiber: 4.6gSugar: 14.9g
Keyword baking, banana bread, carrot cake, cinnamon cream, Easy Recipe, healthier dessert
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