Carrot Cake Banana Bread with Solid Cinnamon Cream Cheese Frosting
I never really enjoyed carrot wedding cake until about a year ago.
It started when I was surviving in LA; there was an incredible cupcake store in Manhattan Seaside that I used to avoid in after a seaside walk in the evenings. They offered a variety of mini cupcakes and for reasons uknown I made a decision to try their carrot cake version. After one bite, I used to be in heaven. NOW I AM on some kind of quest for the best carrot wedding cake out there. Any suggestions?
When it comes to cake, the only thing that can compete with carrot is my Dad’s yellow wedding cake with chocolate buttercream – and that certain is pretty hard to master. I’m still focusing on the recipe after 7 years. Probably one day.
Anyway when i was getting ready to check out the supermarket staring at excessively ripe bananas within the counter, an interesting thought found me. What if I mixed the two? You know, my like for carrot cake + banana loaf of bread. Could this be considered a thing?
In my brain, absolutely.
Now the only thing I’m wondering is why didn’t I really do this quicker? This bread must maintain my life at all times.
The biggest challenge was determining steps to make this bread healthy, but still ensure it is feel a little indulgent and taste really incredible, too! In some way I pulled it off as well as the recipe just works superbly. The taste is certainly deliciously moist, properly spiced, and it feels like an actual deal with.
Below are a few key ingredients used in this recipe:
Whole wheat flour: Rather than all-purpose, I used white whole wheat flour. I recommend using this or whole wheat grains pastry flour for the lighter, much less dense breads with more nourishment. It’s excellent in carrot cake because it provides it a small amount of a nutty flavor and adds dietary fiber! Because of all the spices within the breads, you can’t also tell it’s made with whole wheat!
Oats: We only used 1/2 cup, but it gives the bread just a little tint of chewy texture. It’s amazing what oats can perform. And they’re an excellent source of fibers.
Bananas: The bananas are excellent in this recipe simply because they actually make it so you need not add as much glucose as you normally would. Make sure you use extra ripe bananas (the ones with plenty of black spots).
Darkish sugar: This formula only demands a 1/2 cup of brownish sugar in the complete recipe!
Applesauce: Rather than using lots of oil, I replaced most of it with applesauce to keep this bread both low-fat and moist.
Almond Milk: Since this recipe calls for whole wheat grains, you will have to add additional moisture to replace having less fat. Almond milk is a superb low-calorie choice and it adds amazing flavor towards the bread, along with some calcium and good nourishment. I always use Blue Diamond Unsweetened Vanilla Almond Milk
Carrots: The carrots also supply the breads additional sweetness and moisture. They truly get this to breads unique and I certainly love them if they are combined with banana flavor.
Add-ins: We added chopped pecans to the bread but there are many options you could attempt such as shredded coconut, raisins, or even pineapple! Proceed crazy. That’s what I usually do.
And let’s remember in regards to the frosting either. For me it sort of makes the loaf of bread extra particular. It’s thick having a hint of vanilla and cinnamon, but still maintains that perfect cream cheese taste. Oh and it’s really low-fat too! Yes, I’m a baking wizard.
FYI: Because it’s low-fat does not mean it’s okay to consume with a spoon out of the bowl. Not saying that’s what I did so though.
Try this breads out for Easter on your family. Even better if you dual it and maintain a complete loaf for yourself. Trust me, you’ll want to!
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Recipe type: Bread, Cake, Quick Bread, Banana Bread, Healthy, Whole Grain
Prep period:
15 mins
Cook period:
50 mins
Total time:
Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup quick oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dark brown sugar or coconut sugar
1 egg
1 cup shredded carrots (about 3 huge carrots)
1/3 cup Blue Gemstone Almond Air flow Unsweetened Vanilla Almond Milk
1/4 cup pecans, plus 2 tablespoons for topping
For the frosting:
1/3 cup powdered sugar
Instructions
Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inches loaf skillet with nonstick food preparation spray.
In a big bowl, whisk jointly flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
In a moderate bowl, whisk together mashed banana, brown glucose, egg, egg white, and vanilla until well combined and creamy. Add in coconut essential oil, applesauce and almond milk, then collapse in carrots. Add moist ingredients towards the dry ingredients and blend until just mixed. Gently flip in 1/4 cup of pecans.
Pour into prepared loaf skillet and bake for 45-55 mins or until toothpick inserted into center comes out clean with several crumbs attached. Mine took exactly 50 mins within an 8×4 in . loaf pan. If you use a 9×5 inches pan, you may want to check the loaf of bread at 40 moments.
Remove from oven and place on cable rack to great for quarter-hour. Remove bread from pan and put on wire rack to complete cooling.
To create cinnamon cream cheese frosting: Beat cream mozzarella cheese, powdered sugar, vanilla and cinnamon together on medium quickness for a minute or until smooth. Spread over cooled breads. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 pieces and enjoy!
Bread can be made a day or two in advance, just wrap in plastic wrap to seal in dampness and frost before you serve. Banana breads is always greatest the next day!
You may make this recipe into muffins/cupcakes. You’ll need to adjust your cooking time, but I would recommend checking them between 15-18 a few minutes.
Feel absolve to add in additional favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.
My bananas were very ripe; without doubt that contributed to the sweetness.
I left off the icing.. I seldom make use of icing or glaze on muffins or quick-bread.
Aside from that, I actually followed the formula exactly.
It was Thus delicious!
I really like love love that there surely is is next to no oil/butter and incredibly little sugar.
Whole wheat grains + vegetables & fruit!
It doesn’t get much better than that!
My 26 year old Boy said: We loved it! You need to make even more immediately!”
He never says things like that!
I LOVE THIS BREAD.
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