This one-bowl carrot cake banana bread is an easy hybrid that stands well on it's own, or can be made more indulgent with frosting.
Author: Crystal
Recipe type: Snack or Dessert
Serves: 12 slices
Ingredients
3 ripe bananas (about 1 - 1.25 cups mashed)
¾ cup grated carrots
½ cup unsweetened applesauce
½ cup maple syrup
¼ milk of choice
¼ cup oil
2 tsp vanilla
2 cups spelt flour
1 tsp cinnamon
1 tsp baking soda
¾ tsp baking powder
¾ tsp salt
¼ tsp nutmeg *optional
¼ tsp cloves *optional
optional add ins: coconut, raisins, walnuts, chocolate chips etc.
Caramel Fudge Frosting ("Penuche")
⅓ cup butter
1 cup brown sugar (or coconut sugar)
1 cup powdered "icing" sugar
1 Tbsp milk of choice
1 tsp vanilla *optional
Instructions
Preheat oven to 350 F and grease a 9 x 5 loaf pan or line with parchment paper
Mash the bananas in a large mixing bowl. Add all remaining liquid ingredients and stir until combined.
Measure out the baking powder, baking soda, cinnamon, salt, nutmeg and/or cloves and pour over the liquid mixture. Add 2 cups flour and stir to form a batter.
Pour batter into the prepared loaf pan, smooth over and place in the oven.
Bake for 35-40 minutes. Check with a toothpick or knife to see if it is cooked throughout. If not, leave in the oven with the oven turned off for an additional 10-15 minutes.
Allow the cake to cool before adding the optional frosting.
Caramel Fudge "Penuche" Frosting
Measure out the butter in a glass bowl and microwave for 30 seconds. Add the brown sugar and microwave for an additional 1.5 minutes until bubbling. Stir the mixture together until a fudge-like texture forms. Add the icing sugar and stir until combined. Add the optional milk/vanilla to achieve your desired thickness.
Recipe by Crystal Higgins at https://crystalhiggins.com/carrot-cake-banana-bread/