Regardless of it being the second day of Spring, New England is getting ready to yet one more snowstorm. I’m savoring a slice of this cake/bread hybrid as I’m going between typing and obtrusive out on the menacing grey sky. Yep, I’m 100% achieved with winter, however at the least I’ve a scrumptious snack to assist me bear a further foot of snow on the bottom.
This dessert-worthy, (however breakfast-appropriate), loaf is the proper marriage of banana bread and carrot cake. It’s simply candy sufficient, warmly spiced with cinnamon, flecked with carrots, and topped with a creamy maple syrup-sweetened frosting. I’ve stated it right here earlier than and I’ll say it once more: I choose my carrot cake easy and unadulterated; however should you like walnuts, coconut flakes, and/or pineapple in yours, be at liberty to toss no matter you need into the batter.
This bread can be excellent as a part of an Easter breakfast unfold, as a day snack alongside a cup of espresso or tea, as a wholesome dessert… or loved all through the day as I’ve been doing!
Carrot Cake Banana Bread
by Lauren Zembron
Prep Time: quarter-hour
Prepare dinner Time: 50 minutes
Elements (1 loaf)
For the Bread:
- 1 1/2 cups entire wheat flour (or entire wheat pastry flour, or white entire wheat flour)
- 1 tsp baking soda
- 1 tsp floor cinnamon
- 1/4 tsp Kosher salt
- 1 cup mashed overripe bananas (about 3 medium-sized bananas)
- 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
- 1/4 cup coconut sugar (or brown sugar)
- 2 Tbsp pure maple syrup
- 1 giant egg, ideally natural
- 1 tsp pure vanilla extract
- 3/4 cup calmly packed shredded carrots (about 1 giant carrot)
For the Greek Yogurt Cream Cheese Frosting:
- 4 oz cream cheese, at room temperature
- 2 Tbsp plain Greek yogurt (any fats %)
- 2 Tbsp pure maple syrup (or extra, to style)
Directions
Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with unbleached parchment paper, leaving a little bit of overhang to help in eradicating the bread.
In a medium mixing bowl, whisk collectively flour, baking soda, cinnamon, and salt.
In a big mixing bowl, whisk collectively mashed bananas, oil, coconut sugar, 2 Tbsp maple syrup, egg, and vanilla extract till well-combined. Stir within the grated carrot.
Add dry substances to moist and stir simply till mixed.
Bake for 50-60 minutes, or till a wood tester (or toothpick) inserted into the middle of the loaf comes out largely clear. Let sit in pan for 10 minutes earlier than turning out onto a wire rack to chill utterly.
Whereas the bread cools, make the Greek yogurt cream cheese frosting: mix softened cream cheese, Greek yogurt, and a pair of Tbsp maple syrup in a mini meals processor and course of till clean (you can too do that in a bowl with a spoon, however it’s going to take longer). Style, and add a further 1-2 Tbsp of maple syrup if desired. Unfold on cooled loaf. Refrigerate the frosted bread for 1 hour to permit the frosting to set.