Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting
Kurazon - More healthy Carrot Cake Banana Bread — a cross between moist carrot cake and banana bread. Topped with a cream cheese frosting! This recipe is sponsored by Almond Breeze almondmilk.
Components
- Dry Components
- 1 1/2 cups entire wheat pastry flour (or white entire wheat flour)
- 1/2 cup fast oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/4 teaspoon salt
- Moist elements
- 2 medium very ripe banana, mashed (¾ cup mashed banana)
- 1/2 cup coconut sugar (or brown sugar)
- 1 giant egg
- 1 teaspoon vanilla
- 2 tablespoons melted and cooled coconut oil
- ¼ cup unsweetened applesauce
- 1 cup shredded carrots (about 2 giant carrots)
- 1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
- 1/4 cup chopped pecans or walnuts, plus 2 tablespoons for topping
- Elective add-ins:
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- For the frosting:
- 4 oz whipped or decreased fats cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
Directions
- 1. Preheat oven to 350 levels F. Spray 8x4 or 9x5 inch loaf pan with nonstick cooking spray.
- 2. In a big bowl, whisk collectively entire wheat pastry flour, fast oats, baking soda, cinnamon, nutmeg and salt; put aside.
Supply: https://www.ambitiouskitchen.com/carrot-cake-banana-bread-with-thick-cinnamon-cream-cheese-frosting/
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