Delicious healthier carrot cake banana bread that tastes just like a cross between moist carrot cake and your favorite banana bread. This easy carrot cake banana bread recipe is lightened up with applesauce, dairy free milk and coconut sugar, and topped with an incredible cinnamon cream cheese frosting!
Preheat oven to 350 degrees F. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg and salt; set aside.
Pour into prepared loaf pan and bake for 40-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy!
* Feel free to use a mix of 3/4 cup all purpose flour and 3/4 cup whole wheat flour instead of whole wheat pastry flour.
To make vegan: Use dairy free cream cheese and a flax egg instead of a regular egg.
To make gluten free: I haven't tested it but I would suggest a 1:1 gluten free all purpose flour.
To make into muffins or cupcakes: you'll need to adjust your baking time, but I suggest checking them between 15-18 minutes.
Bread can be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day as the natural sugars release.
Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.