Carrot Cake Banana Bread
A perfect blend of moist banana bread and spiced carrot cake, topped with creamy vegan cream cheese glaze. Cozy, comforting, and crowd-pleasing.
Ingredients
For the Loaf:
- 3 ripe bananas mashed
- 1 cup grated carrot about 2 medium carrots
- ½ cup brown sugar or coconut sugar
- ¼ cup neutral oil or melted coconut oil
- ¼ cup plant-based milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts pecans, or raisins
For the Vegan Cream Cheese Topping:
- ½ cup vegan cream cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 tablespoons plant milk as needed for consistency
Optional Caramel Nut Topping:
- 2 tablespoons vegan butter
- ¼ cup brown sugar
- ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan.
- Mash bananas. Add sugar, oil, milk, vanilla, and carrots. Mix well.
- In a separate bowl, whisk dry ingredients. Add to wet and stir until just combined.
- Fold in nuts or raisins if using. Pour into loaf pan.
- Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool completely. Prepare glaze and spread or drizzle on top.
- For optional topping, melt butter and sugar, stir in nuts, and spoon over the loaf.
Notes
- Make it gluten-free with 1:1 gluten-free flour blend.
- Loaf is freezer-friendly (unglazed).
- Best served at room temperature or slightly warm.