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Carrot Cake Banana Bread

carrot cake banana bread

Carrot Cake AND Banana Bread all in one? Yes Please!!!

These two classic dessert or snack loaves do just find on their own, but why not try a hybrid? It makes for an excellent opportunity to use up over-ripe bananas and any carrots you might have kicking around.

If you have a food processor, I highly recommend using the grating attachment and grating as many veggies as you can along with the carrots to make food assembly that much easier. Not only is this a very efficient use of your time, it's also super satisfying to watch ;) No food processor? No problem, an old fashion grater works just as well and you'll burn a few extra calories in the process.

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Let's talk frosting.....

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I have to say this classic fudge frosting is not calorie wise....it's certainly not low in sugar or low in saturated fat, but it is absolutely DELICIOUS!!

Sometimes it's OK to indulge right?! This is a classic recipe I had all the time as a kid. My mom called it "Penuche Icing". She worked in a bakery growing up, so making frosting is one of her talents. I'm almost embarrassed to admit this, but as a child I would actually melt butter and brown sugar together for dessert and call it "brown sugar concoction"!! Clearly this was in my pre-dietitian/nutrition phase....

In any case, whichever way you try it or eat it I hope you enjoy it. Sometimes we just need a little soul food that nourishes our hearts as much as our minds and bodies.

Happy Eating!!

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 12
Dietary: Vegetarian
Description

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.

Ingredients
  • 3 ripe bananas (about 1 - 1.25 cups mashed)
  • 3/4 cup grated carrots
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1/4 milk of choice
  • 1/4 cup oil
  • 2 tsp vanilla
  • 2 cups spelt flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp nutmeg *optional
  • 1/4 tsp cloves *optional
  • optional add ins: coconut, raisins, walnuts, chocolate chips etc.
  • Caramel Fudge Frosting ("Penuche")
  • 1/3 cup butter
  • 1 cup brown sugar (or coconut sugar)
  • 1 cup powdered "icing" sugar
  • 1 Tbsp milk of choice
  • 1 tsp vanilla *optional
Instructions
  1. 1
    Preheat oven to 350 F and grease a 9 x 5 loaf pan or line with parchment paper
  2. 2
    Mash the bananas in a large mixing bowl. Add all remaining liquid ingredients and stir until combined.
  3. 3
    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.
  4. 4
    Pour batter into the prepared loaf pan, smooth over and place in the oven.
  5. 5
    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.
  6. 6
    Allow the cake to cool before adding the optional frosting.
  7. 7
    Caramel Fudge "Penuche" Frosting
  8. 8
    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.
Read it online: https://crystalhiggins.com/recipe/carrot-cake-banana-bread/