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Carrot cake banana bread features the most incredible soft, dense texture and is frosted with a thick layer of orange cream cheese frosting.
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5 from 1 vote

Carrot Cake Banana Bread with Orange Cream Cheese Frosting

Carrot cake banana bread features the most incredible soft, dense texture and is frosted with a thick layer of orange cream cheese frosting.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 292kcal

Ingredients

Carrot Cake Banana Bread

  • 2 medium ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups firmly-packed shredded carrots
  • 1/2 cup chopped pecans or walnuts, toasted (optional)

Orange Cream Cheese Frosting

  • 6 oz Neufchatel cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • Additional toasted nuts for topping (optional)

Instructions

Carrot Cake Banana Bread

  • Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper OR lightly grease. Set aside.
  • In a large bowl, whisk mashed banana, oil, sugars, egg, and vanilla until combined. In a medium separate bowl, combine flour, cinnamon, nutmeg, baking soda, and salt.
  • Gently fold flour mixture into liquid until batter is just combined. Fold in shredded carrot and nuts if using.
  • Scrape batter into prepared pan and smooth top. Bake bread at 350F 50-55 minutes until a toothpick inserted in center comes out clean. Allow bread to cool completely in pan on a cooling rack.

Orange Cream Cheese Frosting

  • Place cream cheese in a large bowl and use an electric mixer to beat on medium speed until creamy. Add powdered sugar, orange zest, orange juice, and vanilla and beat until frosting is smooth and creamy.
  • Use parchment paper to remove cooled bread from pan and discard parchment paper. Use an offset spatula to frost bread and garnish with additional toasted nuts if desired. Cut bread into slices and serve. Enjoy!

Notes

Storing Instructions
Store bread in refrigerator up to 4 days.

Nutrition

Serving: 1slice (calculated without nuts) | Calories: 292kcal | Carbohydrates: 42.4g | Protein: 4.7g | Fat: 12.1g | Saturated Fat: 4.2g | Cholesterol: 32mg | Sodium: 276mg | Potassium: 211mg | Fiber: 1.8g | Sugar: 24.3g | Calcium: 31mg | Iron: 1mg