Moist and fluffy carrot cake banana bread with shredded carrot, chopped walnuts, and dark chocolate chips. Served with a cream cheese icing.
Can I make this recipe vegan?
Yes, substitute the egg for 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water) and unsalted butter with vegan butter.
How do I the banana bread?
I recommend storing tightly wrapped in plastic wrap or in an airtight container at room temperature for 3-4 days.
if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Carrot Cake Banana Bread
Moist and fluffy carrot cake banana bread with shredded carrot, chopped walnuts, and dark chocolate chips. Served with a cream cheese icing.
Servings 1 loaf
Ingredients
Banana Bread
- 3 medium extra ripe bananas (~1 ½ cups mashed)
- ½ cup unsalted butter, melted
- ¼ cup (80g) maple syrup
- ¼ cup (58g) creamy almond butter
- ¼ cup (55g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (208g) all-purpose flour
- ½ cup (59g) almond flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ¾ cup (90g) shredded carrot
- ½ cup (60g) roughly chopped walnuts
- â…“ cup (55g) dark chocolate chips
Cream Cheese Icing
- 4 oz room temperature cream cheese
- ½ cup (60g) powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5" loaf pan with nonstick cooking spray and line with parchment paper.Â
- In a large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.
- Add flours, cinnamon, nutmeg, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in walnuts, shredded carrot, and chocolate chips. Pour into prepared loaf tin. (Optional): sprinkle over additional chocolate chips and walnuts.Â
- Bake for 50-55 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs. If top browns too quickly, you can cover top loosely with foil.
- Remove from oven and cool in the loaf pan for 10 minutes before transferring to a wire cooling rack. Cool for at least 1-2 hrs before slicing and serving.Â
- Before serving, make icing by whisk together all ingredients until creamy.Â
- Cover or tightly wrap in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.
