Carrot Cake Banana Bread

Banana bread and carrot cake are one of those all-American classic comfort food recipes that fills the whole house with warmth and makes everything better don’t you think. And boy do we need that now.

This recipe to be honest stemmed out to clean out my fridge, you know when that lone carrot start to give you the side eye and you debate weather you should throw it out. I hate wasting food so this recipe is perfect for those occasions. This recipe has all the hallmarks of classic banana bread and carrot cake—it’s moist, fluffy, infused with cinnamon, sweetened with that banana flavor, and beloved by adults, toddlers and everyone in-between. This Carrot cake banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels on a spin. It has wholesome ingredients good for kids and no one will be able to tell that this is healthy banana bread!

And the best part! It comes toghter in just one bowl, a few measuring cups and some basic ingredients that you probably have in your pantry and fridge.

What makes this banana bread healthy?

• Let me preface this paragraph by stating the cream cheese is totally optional, the carrot cake banana bread is delicious without it too. I went with the carrot cake cream cheese icing idea and swirled some in the center which of course is delicious but can go without it too and not compromise on the taste.
• Now the healthy part! This banana bread recipe is made with 100% whole grain flour, unlike traditional banana bread or carrot cake that calls for refined flour and lots of refined sugar. We are talking oat flour, wholewheat baking flour and coconut sugar.
• This banana bread is naturally sweetened with coconut sugar or honey or maple syrup, which offer some trace nutrients that white sugar does not. Plus we make use of he sweetness from super ripe bananas.
• Lastly, this recipe calls for a moderate amounts of unrefined oil rather than refined oil or sticks of butter (choose from virgin coconut oil, avocado or extra-virgin olive oil). Sure its high fat, but we are talking unrefined ingredients.

Carrot Cake Banana Bread, makes 10 slices

Ingredients

• Dry Ingredients:
• ½ cup whole wheat pastry flour or gluten free baking flour
• 1 ½ cups oat flour
• ½ cup coconut sugar or maple syrup
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/4 teaspoon salt
• Wet ingredients:
• 2 medium very ripe bananas, mashed (¾ cup mashed banana)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup melted and cooled coconut oil (any good quality neutral tasting oil or melted vegan butter will work)
• 1 heaping cup shredded carrots (about 2 large carrots)
• 1/3 cup chopped pecans or walnuts
• ¼ cup raisins, optional Im not a fan of raisins, but I know many like the burst of sweetness
• Cream Cheese Swirl (OPTIONAL)
• 4 oz cream cheese, softened (reduced fat if you’d like)
• ¼ cup powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
2. In a large bowl, whisk to combine together whole wheat pastry flour, oat flour, baking soda, cinnamon, nutmeg and salt; set aside.
3. In a medium bowl, mix together mashed banana, oil, coconut sugar, egg, and vanilla until well combined and creamy. Next, fold the wet ingredients to the dry ingredients and mix until just combined, fold in the grated carrots, nuts and raisins if using — DO NOT OVER MIX.
4. To make the optional cinnamon cream cheese swirl: whisk the cream cheese, powdered sugar, vanilla and cinnamon together with a fork until smooth.
5. Pour half the batter into prepared loaf pan, spoon or pipe the cream cheese mixture (see image) and pour the remaining batter on top of the cream cheese mixture.
6. Bake for 40-55 minutes or until toothpick inserted into center comes out clean. Mine took about 55 minutes in an 8 ½ x4 ½ inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.
7. Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
8. Spread over cooled bread. Sprinkle Cut into 10-12 slices and enjoy!