Carrot Cake Banana Loaf of bread with Thick Cinnamon Cream Mozzarella cheese Frosting

I never really enjoyed carrot cake until in regards to a year ago.

It started when I was surviving in Los Angeles; there was an unbelievable cupcake store in Manhattan Beach that I utilized to stop in following a seaside walk in the evenings. They offered a number of mini cupcakes and for some reason I made a decision to try their carrot cake edition. After one bite, I was in heaven. Now I’m on some kind of quest for the best carrot cake out there. Any suggestions?

When it comes to wedding cake, the thing that may contend with carrot is my Dad’s yellow cake with chocolate buttercream – and that certain is pretty hard to master. I’m still working on the recipe after 7 years. Maybe one day.

Anyway as I was preparing to check out the grocery store staring at overly ripe bananas on the counter, an interesting thought found me. What if I mixed the two? You know, my like for carrot cake + banana breads. Could this be a thing?

In my mind, absolutely.

Now the thing I’m questioning is excatly why didn’t I do this sooner? This bread needs to maintain my life at all times.

The biggest challenge was determining how to make this bread healthy, but still ensure it is feel just a little indulgent and taste really incredible, too! In some way I drawn it off and the recipe just works magnificently. The taste can be deliciously moist, flawlessly spiced, and it feels like an actual treat.

Below are a few key ingredients used in this recipe:

Whole wheat flour: Rather than all-purpose, I utilized white whole wheat grains. I recommend by using this or whole wheat grains pastry flour for a lighter, much less dense loaf of bread with more nourishment. It’s really great in carrot cake because it provides it a small amount of a nutty taste and adds fibers! Because of every one of the spices in the breads, you can’t also tell it’s made out of whole wheat!

Oats: We only used 1/2 cup, but it provides bread just a little tint of chewy texture. It’s amazing what oats can do. Plus they are a great source of dietary fiber.

Bananas: The bananas are excellent in this recipe because they actually make it all so you need not add just as much sugars as you normally would. Be sure you use extra ripe bananas (the ones with plenty of black areas).

Dark brown sugar: This recipe only calls for a 1/2 cup of brownish sugar in the complete recipe!

Applesauce: Rather than using lots of oil, I replaced the majority of it with applesauce to help keep this bread both low-fat and moist.

Almond Dairy: Since this formula calls for whole wheat grains, you’ll need to put additional moisture to displace having less fat. Almond milk is a great low-calorie choice and it provides amazing flavor to the bread, along with some calcium and good nutrition. I always make use of Blue Diamond Unsweetened Vanilla Almond Milk

Carrots: The carrots also give the breads additional sweetness and wetness. They truly make this bread special and I unquestionably love them if they are combined with the banana flavor.

Add-ins: I added chopped pecans to the bread but there are plenty of options you could try such as for example shredded coconut, raisins, or even pineapple! Move crazy. That’s what I usually do.

And let’s remember in regards to the frosting either. In my opinion it kind of makes the loaf of bread extra unique. It’s thick having a hint of vanilla and cinnamon, but still keeps that ideal cream cheese taste. Oh and it’s low-fat as well! Yes, I’m a baking wizard.

FYI: Because it’s low-fat will not mean it’s okay to consume having a spoon from the dish. Not stating that’s what I did though.

Try this breads out for Easter on your family. Even better if you dual it and maintain a whole loaf on your own. Trust me, you’ll want to!

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Recipe type: Bread, Cake, Quick Bread, Banana Breads, Healthy, WHOLEGRAIN

Prep time:

15 mins

Cook period:

50 mins

Total period:

Ingredients

1 1/2 cups whole wheat grains pastry flour or white whole wheat grains

1/2 cup quick oats

1 teaspoon baking powder

1/2 teaspoon cooking soda

1/2 cup darkish sugar or coconut sugar

1 egg

1 cup shredded carrots (about 3 huge carrots)

1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk

1/4 cup pecans, plus 2 tablespoons for topping

For the frosting:

1/3 cup powdered sugar

Instructions

Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf skillet with nonstick cooking food spray.

In a large bowl, whisk collectively flour, quick oats, baking natural powder, baking soda, cinnamon and salt; set aside.

In a moderate bowl, whisk jointly mashed banana, brown sugars, egg, egg white, and vanilla until well combined and creamy. Add in coconut essential oil, applesauce and almond dairy, then fold in carrots. Add wet ingredients to the dry ingredients and combine until just mixed. Gently fold in 1/4 glass of pecans.

Pour into prepared loaf pan and bake for 45-55 a few minutes or until toothpick inserted into center happens clean with a few crumbs attached. Mine got exactly 50 minutes within an 8×4 inches loaf pan. If you use a 9×5 inch pan, you may want to check the loaf of bread at 40 mins.

Remove from oven and put on cable rack to cool for 15 minutes. Remove loaf of bread from pan and place on cable rack to finish cooling.

To create cinnamon cream parmesan cheese frosting: Defeat cream cheese, powdered sugars, vanilla and cinnamon collectively on medium acceleration for one minute or until smooth. Spread over cooled breads. Sprinkle with 2 tablespoons cut pecans. Cut into 12 pieces and enjoy!

Bread could be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you decide to serve. Banana bread is always best the next day!

You can make this recipe into muffins/cupcakes. You’ll need to adjust your cooking time, but I suggest examining them between 15-18 a few minutes.

Feel free to add in additional favorites such as for example: shredded coconut flakes, raisins, walnuts rather than pecans, or pineapple.

My bananas were extremely ripe; without doubt that contributed to the sweetness.

I left off the icing.. I seldom use icing or glaze on muffins or quick-bread.

Aside from that, I followed the recipe exactly.

It was SO delicious!

I love love love that there’s is alongside no oil/butter and incredibly little sugar.

Whole wheat + vegetables & fruit!

It doesn’t get superior to that!

My 26 year old Son said: We loved it! You need to make even more immediately!”

He never says stuff like that!

I REALLY LIKE THIS BREAD.

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