Name: Banana Carrot Loaf
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 heaping large ripe bananas (mashed, about 1 1/4 cups); 1 1/4 cups finely grated carrots (lightly pressed with a paper towel to remove excess moisture); 1/2 cup maple syrup; 1/4 cup plus 1 tablespoon melted coconut oil (or avocado oil); 1/2 cup Greek yogurt (or blended cottage cheese); 2 large eggs (plus 1 egg yolk); 2 1/2 teaspoons vanilla extract; 1 3/4 cups plus 2 tablespoons flour (all-purpose or half AP/half whole wheat or white whole wheat); 1 1/4 teaspoons baking soda; 1 1/4 teaspoons baking powder; 1 3/4 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 teaspoon salt; 2/3 cup chopped walnuts or pecans; 1/2 cup raisins; 1/2 cup shredded coconut; 1/3 cup mini chocolate chips; 3 ounces softened cream cheese; 1/2 cup unsalted butter (softened); 1 teaspoon vanilla extract; 1 cup powdered sugar; 1/2 teaspoon cinnamon; pinch of salt

Description

This delicious Banana Carrot Loaf combines the sweetness of ripe bananas with grated carrots and a hint of tropical coconut. Perfect for any occasion!

Ingredients

Scale

2 heaping large ripe bananas (mashed, about 1 1/4 cups)
1 1/4 cups finely grated carrots (lightly pressed with a paper towel to remove excess moisture)
1/2 cup maple syrup
1/4 cup plus 1 tablespoon melted coconut oil (or avocado oil)
1/2 cup Greek yogurt (or blended cottage cheese)
2 large eggs (plus 1 egg yolk)
2 1/2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons flour (all-purpose or half AP/half whole wheat or white whole wheat)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
2/3 cup chopped walnuts or pecans
1/2 cup raisins
1/2 cup shredded coconut
1/3 cup mini chocolate chips
3 ounces softened cream cheese
1/2 cup unsalted butter (softened)
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon cinnamon
pinch of salt

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Instructions

Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
In a large bowl, mash the bananas. Whisk in the maple syrup, oil, yogurt, eggs, egg yolk, and vanilla.
Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined.
Fold in the carrots and any mix-ins you like.
Pour the batter into the prepared pan. It should fill the pan about 70–75% full for a tall dome.
Bake for 60–70 minutes, tenting with foil around the 45-minute mark if the top browns too quickly.
Cool completely before slicing.
Using a mixer, beat cream cheese and butter together until smooth.
Add powdered sugar, vanilla, salt, and cinnamon. Mix until creamy. Spread over cooled loaf.
If you loved the original version, here’s how to keep that fun twist: Add 2–3 tablespoons RumChata to the batter and 1 tablespoon RumChata to the frosting.

Notes

Adds a warm, creamy cinnamon-vanilla note without overpowering the loaf.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 14g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg