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Spiced Carrot Cake Banana Bread

A moist, plant-based fusion loaf that combines the best of banana bread and carrot cake, finished with a tangy vegan cream cheese glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 10 Slices

Ingredients
  

The Loaf:

  • 4 Large ripe bananas mashed
  • 1/3 cup Maple syrup
  • 1/3 cup Melted coconut oil
  • 2 1/4 cups Self-raising flour
  • 2 Large carrots freshly grated
  • 2 tsp Ground cinnamon
  • 1/2 cup Chopped pecans

Vegan Cream Cheese Topping (Optional):

  • 3 tbsp Vegan cream cheese
  • 2 tbsp Vegan vanilla or plain yogurt
  • 1 tbsp Maple syrup
  • 1/2 tsp Ground cinnamon

Instructions
 

  • Preparation: Preheat oven to 180°C (356°F). Grease and line a loaf tin with parchment paper.
  • Wet Ingredients: In a large bowl, mash the bananas until liquid. Add the maple syrup, melted coconut oil, and freshly grated carrots. Stir until well blended.
  • Dry Ingredients: Gradually fold in the self-raising flour and cinnamon. Use a spatula to stir until just combined; do not over-mix.
  • Fold Mix-ins: Gently fold in the chopped pecans until evenly distributed.
  • Bake: Pour the batter into the prepared tin. Bake for 40–45 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
  • Glaze: While the loaf cools, whisk the topping ingredients (vegan cream cheese, yogurt, syrup, and cinnamon) together until smooth.
  • Decorate: Once the bread is completely cool, spread the cream cheese mixture on top. Garnish with additional pecans and a dusting of cinnamon for a professional finish.

Notes

  • Self-Raising Flour: If you don't have this, use 2 1/4 cups all-purpose flour + 3 tsp baking powder + 1/2 tsp salt.
  • Carrots: Always grate them fresh; pre-shredded carrots are too dry for this recipe.
  • Cooling: The bread must be stone-cold before frosting, or the vegan cream cheese will melt.