My inspiration for this recipe came from raiding my fridge and trying to figure out what I could make with a bunch of bananas, carrots and lots of greek yogurt. I thought why not combine the deliciousness of banana bread with the equally delicious carrot cake to make banana carrot bread. And of course, anytime I can add coconut to a recipe, you know I will!
Last week, I attempted this banana carrot bread and failed miserably. I added pineapple chunks which added way too much moisture and also under-baked it so it collapsed in the centre and also fell apart on me while I was trying to take it out of the pan. Major fail. It’s okay because today’s banana carrot bread was all worth it!
It’s a super easy recipe, you’ll need two large bowls, one for your wet ingredients and one for your dry ingredients. No fancy appliances needed! The bananas and carrots add a lot of moisture to the batter so this loaf will be super moist and delicious!
I topped it off with this delicious Brown Butter Cream Cheese Frosting by A Cozy Kitchen but adapted it slightly because of the cardamom. I don’t know what it is but I can not stand the taste of cardamom. It’s definitely an acquired taste and I have yet to acquire it! Haha. Omg you guys will LOVE this Brown Butter Cream Cheese Frosting, the process of browning butter is so easy and fills your home with a sweet and nutty aroma. It’s worth it just for the smell.
If you guys have any ripe bananas lying around or frozen bananas, I always do, give this a try and let me know how you like it!
How to Make Banana Carrot Bread
The delicious combination of moist banana bread and carrot cake topped with a sweet brown butter creamed cheese frosting.
Banana Carrot Bread Wet Ingredients
- 3/4 cup mashed bananas about 2 bananas
- 3/4 cup granulated sugar
- 2 eggs
- 1/3 cup Greek Yogurt
- 2 tbsp whole milk
- 1/2 cup coconut oil melted
- 1 cup grated carrots
- 1/3 cup shredded coconut
- 1/4 cup pecans
Banana Carrot Bread Dry Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg freshly grated
Brown Butter Cream Cheese Frosting
- 1/4 cup butter (half a stick)
- 4 ounces cream cheese
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups powdered sugar
- 1 tbsp heavy cream
Banana Carrot Bread
Preheat oven to 350F. Line a loaf pan with parchment paper.
In a large bowl, add the bananas and mash with the back of a fork. Whisk in the sugar, eggs, greek yogurt, milk and coconut oil. Whisk until it's well blended.
Stir in the carrots, shredded coconut and pecans.
In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Pour the dry ingredients into the wet ingredients and whisk until just combined.
Transfer the batter into the loaf pan and smooth out the top. Bake in the oven for 45-55 minutes until golden brown and when inserting a toothpick, it comes out clean.
Let cool in the pan on a wire rack for 10 minutes and then invert and let cool completely.
Brown Butter Cream Cheese Frosting
In a small saucepan, on medium high, add the butter. Melt the butter and let it bubble until you start to see brown specks at the bottom of the pan, give it a little stir every now and then. When the brown bits really start to brown and it smells like delicious toasted butter, transfer the butter to a dish and place it in the freezer to cool down.
In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until light and airy. Add the browned butter.
Sift the powdered sugar, cinnamon and gradually add it to the brown butter/cream cheese. Beat until it's nice and fluffy. Add the vanilla extract, pinch of salt and heavy cream. Leave it to whip for 1-2 minutes.
Wait until the loaf has completely cooled down before frosting. Enjoy!
Happy baking my loves!