Carrot Cake Banana Bread

Carrot cake and banana bread are both some of my family favorites, so we combined those two favorites into one with this recipe.

We baked this with our all-purpose flour and vanilla frosting mix to make a glaze atop.

Top 14 allergen free, gluten free and vegan.  And of course requires no eggs to bake!

Our carrot cake banana bread makes are a great breakfast, perfect mid-day snack and also a nice after meal treat too.

The first step to making this bread is to gather all your ingredients and supplies.

Carrot Cake Banana Bread

Ingredients Needed:

• 2 cups Kate’s Safe & Sweet All-Purpose Flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• ~2 overripe medium-sized bananas, mashed (equal to approx 1 1/2 cups)
• 1/2 cup finely shredded carrots
• 1/2 cup pure maple syrup
• 1/4 cup of your safe milk
• 1/4 cup of your choice of oil
• 2 tsp pure vanilla extract

Glaze Ingredients Needed:

• 1 cup Kate’ Safe & Sweet Vanilla Frosting Mix
• up to 1/8 cup of your safe milk
• 1/3 cup finely shredded carrots

Tools Needed:

• Mixing bowl(s)
• Spatula
• Measuring spoons
• Measuring cups
• Bread Pan
• Whisk

Instructions:

1. Preheat oven to 350°F.  Line bread baking pan with parchment paper. Set aside.
2. Mash bananas and set aside.
3. In a large bowl, blend the all-purpose flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
4. In a separate bowl, combine mashed bananas, carrots, maple syrup, milk, oil, and vanilla extract together until smooth.  Scrape the sides of the bowl as needed.
5. Pour combined wet ingredients into dry, and stir together to form the batter.
6. Spread batter into prepared baking pan.
7. Bake on middle rack for 40-50 minutes until toothpick inserted in center comes clean.  
8. Remove pan from oven and place on a wire rack.  Allow bread to cool for at least 10 minutes before removing from pan and placing directly on wire rack.

While cooling you can proceed to make the glaze.

Glaze Instructions:

1. In a small bowl whisk together 1 cup of vanilla frosting mix with up to 1/8 cup of your choice of milk.
2. After bread cools pour glaze atop and top with shredded carrots.

My children loved to help with the glaze and putting the shredded carrots on top.

Tip: Place parchment paper in the baking pan and allow to hang over the sides. This will help to remove the bread more easily from the pan.

This carrot banana bread is so moist and tasty!

Carrot banana bread is best served within 3 days.  I recommend storing in the fridge to extend the shelf life.

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