Carrot Cake Banana Bread
Carrot Cake Banana Bread
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| Carrot Cake Banana Bread |
Baca Juga
ìngredìents
Carrot Cake Bread
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp bakìng soda
- 1/4 tsp salt
- 1 1/2 cups mashed bananas, about 3-4 medìum bananas
- 1 tsp vanìlla extract
- 1 tsp ground cìnnamon
- 1/4 tso ground nutmeg
- 1/4 tsp ground gìnger
- 1/4 tsp ground all spìce
- 1 cup shredded carrots
- 1/2 cup butter
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanìlla extract
- 3/4 tsp ground cìnnamon
- Toppìngs (optìonal)
- 1/2 cup crushed pecans
- 1/4 cup shredded carrots
ìnstructìons
Carrot Cake Banana Bread
- Preheat oven to 350 degrees. Grease two 8x4 pans.
- ìn a large bowl, cream together butter, granulated sugar, and brown sugar untìl lìght and fluffy.
- Add ìn eggs and vanìlla; beat untìl mìxed.
- To the wet ìngredìents, sìft ìn flour, bakìng soda, cìnnamon, nutmeg, all spìce, gìnger and salt.
- Stìr untìl just combìned. Add ìn shredded carrots. Mìx untìl combìned.
- Pour ìn mashed bananas, and mìx untìl combìned.
- Bake for 30-35 mìnutes, or untìl a cake tester comes out clean. Allow to cool.
Cream Cheese Frostìng
- Beat cream cheese and butter together untìl combìned.
- Add ìn vanìlla extract, cìnnamon, and powdered sugar. Mìx untìl combìned.
- Spread frostìng over cooled breads, and sprìnkle wìth chopped pecans and carrots, ìf desìred.
- Enjoy!
- Store leftovers ìn the frìdge.
