Carrot Cake Banana Bread

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 1 cup (200g) brown sugar, packed
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract
• 2 medium ripe bananas, mashed
• 1 cup (~100g) finely grated carrots
• 1 3/4 cups (220g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Optional: you can add chopped walnuts/pecans, raisins, or other classic carrot cake mix-ins!
• 4 oz cream cheese, room temp (block style, not spreadable) (for the cream cheese frosting)
• 2 tbsp (28g) unsalted butter, room temp (for the cream cheese frosting)
• 1/2 tsp vanilla (for the cream cheese frosting)
• ~1 cup (120g) powdered sugar (adjust amount for desired consistency) (for the cream cheese frosting)
• Pinch of salt (optional) (for the cream cheese frosting)
• + optional easter sprinkles or chopped walnuts for topping (for the cream cheese frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
2. In a large bowl, whisk together the melted butter and brown sugar.
3. Add in the eggs and vanilla, mix until smooth.
4. Mix in the mashed bananas and finely grated carrots.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-65 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in the pan for ~10 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting, beat the cream cheese and butter together until smooth. Then beat in the powdered sugar and vanilla.
11. Spread this over the completely cooled loaf.
12. Top with easter sprinkles or chopped nuts if you'd like.