Salted Caramel Carrot Cake Banana Bread

Ingredients

• 2 medium ripe bananas, mashed (220g)
• 1/2 cup salted butter, browned (113g)
• 1/2 cup brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 egg
• 1/4 cup plain greek yogurt (60g)
• 1 tbsp vanilla paste (13g)
• 2 cups all-purpose flour (240g)
• 1 tsp baking powder (4g)
• 1 tsp baking soda (5g)
• 1/2 tsp salt (3g)
• 1 tbsp cinnamon (8g)
• 1/2 tsp nutmeg
• 3/4 cup finely shredded carrots (75g) preheat oven to 375°f and line a loaf pan
• 4 oz cream cheese, softened (113g) (for the frosting)
• 2 tbsp salted butter, softened (28g) (for the frosting)
• 2 heaping tbsp (for the frosting)
• 1 tsp cinnamon (for the caramel)
• 1 tsp vanilla bean paste powdered sugar + flaky salt to taste (for the caramel)
• 1 cup granulated sugar (200g) (for the caramel)
• 6 tbsp salted butter (85g) (for the caramel)
• 1/2 cup warm heavy cream (120g) (for the caramel)
• 1/2 tsp vanilla flaky salt to taste melt sugar over medium heat until amber colored (for the caramel)

Instructions

1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg
2. In another bowl whisk the banana and browned butter together, then mix in both sugars until smooth
3. Add the egg, greek yogurt, and vanilla
4. Fold the dry ingredients into the wet ingredients until mostly combined, then fold in the carrots
5. Pour into the loaf pan and bake for 5 minutes at 375°f, then reduce to 350°f and bake another 35–50 minutes, or until a toothpick comes out with a few moist crumbs
6. Beat together until smooth and creamy salted caramel
7. Reduce heat to low and whisk in butter, then slowly whisk in warm cream
8. Let bubble 1 minute, then remove from heat and stir in vanilla + flaky salt