Carrot Banana Bread
Yesterday, I was craving this Carrot Currant Cake I made a few months ago. It was so easy to whip up, in the oven in under 15 minutes, and I had everything I needed to get started. Only snag was the few bananas sitting on the counter in my fruit bowl, begging to be used up before they completely expired.
You probably know where this is going. Yup, put the two together and created Carrot Banana Bread! Perfectly moist with just the right amount of banana to carrot ratio. Put a cream cheese frosting on top and it’s magic, honey.
Just as good, or maybe even better than the Carrot Cake?
Now, I will definitely have to make it again, just to check of course…
Ingredients
- 6 Tablespoons unsalted butter, melted then cooled
- 3/4 cup mashed ripe banana, approx. 2
- 3/4 cup unsweetened applesauce
- 3/4 cup dark brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 3/4 cups all purpose gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 cup shredded carrot
- 1/2 cup chopped walnuts, optional
- Cream cheese frosting
- 4 oz cream cheese, room temperature
- 2 Tablespoons butter, room temperature
- 1 teaspoon vanilla
- 1 cup confectioners sugar
Instructions
Preheat your oven to 350 degrees with rack set in center.
Line a approx. 9 x 5 loaf pan with parchment paper along the long side of pan, spray with non-stick spray and set aside.
Add to large bowl melted butter, banana, applesauce, brown sugar, eggs and vanilla.
Mix well.
Now add all the dry ingredients: gf flour, baking soda, cinnamon, ginger, nutmeg and salt.
Mix until all incorporated, fold in the grated carrot and walnuts if using.
Pour into prepared pan and slide into preheated oven.
Bake 45-55 minutes, or until toothpick inserted into middle comes out clean.
Remove from oven and let cool slightly, then remove from pan and cool completely on baking rack.
For the cream cheese frosting, beat cream cheese, butter and vanilla until blended slowly add confectioners sugar on low speed until incorporated then increase speed and beat until fluffy.
https://pamelasglutenfreerecipes.com/gluten-free/carrot-banana-bread/
Michael Biggs