Also, try our banana bread recipe, moist carrot cake, and our carrot cake whoopie pies! Grab a slice for breakfast on the go, or make it ahead to bring to a picnic or brunch. In the pictures, we top the carrot cake banana bread with cream cheese frosting which makes it very cake-like. But if you want to enjoy it for breakfast, you may want to skip it. It’s also easy to make with or without the nuts and raisins, and leftovers freeze well for up to 3 months!
How to make carrot cake banana bread
It’s really simple to make this carrot cake banana bread by following these simple steps:
Flour – we use regular all-purpose flour. Brown sugar – adds a rich sweetness. You can use coconut sugar to make this recipe refined sugar-free. Baking soda – makes the banana bread rise. Spices – a warming blend of cinnamon, ginger, cloves, and nutmeg. You can also use 1 tablespoon of pumpkin pie spice instead of the individual spices! Sea salt Bananas – the spottier, the better! Eggs – eggs work best in baking recipes if they are at room temperature when you use them. Carrots – finely shredded (as opposed to grated) will help the carrots incorporate well into the batter. Applesauce – this lightens up the bread and adds moisture and a bit of sweetness. If you don’t have applesauce on hand, you can easily make your own by peeling and coring 2-3 large apples, then blending them into a sauce. Cooking oil – any vegetable oil will work but we love the health benefits of using olive, coconut, or avocado oil.
Cream cheese – plain, and softened to room temperature. Butter – we use salted butter for the best flavor. If you only have unsalted butter, add a pinch of sea salt. Powdered sugar – a classic ingredient in cream cheese frosting.
Did you make this?
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