Carrot Cake Banana Bread
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Recipe Intro From headovermeals_angie
Looking for a way to use up those overripe bananas? This moist and flavorful carrot cake banana bread is the perfect solution! Sweetened with maple syrup and packed with wholesome ingredients, this quick bread is a delicious treat for breakfast or snack time. Bonus: top it with a cinnamon yogurt glaze for an extra touch of sweetness.
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Recipe Card
For the Cake
ingredients
- 4 very ripe bananas, mashed
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 1/4 cups self-raising flour
- 2 large carrots, peeled and grated
- 2 teaspoons cinnamon
- 1/2 cup toasted walnuts, chopped
- 1/4 teaspoon fine sea salt
For the Topping (optional)
ingredients
- 5 tablespoons Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Method
Step 1
Preheat the oven to 350°F and prepare a loaf tin by greasing it or lining it with parchment paper.
Step 2
In a large bowl, mix together the mashed bananas, maple syrup, melted coconut oil, and grated carrots until well combined.
Step 3
Add the self-raising flour, salt, cinnamon, and chopped walnuts to the wet ingredients. Mix well until everything is evenly incorporated.
Step 4
Pour the batter into the prepared loaf tin and smooth the top.
Step 5
In a small bowl, mix together the Greek yogurt, maple syrup, and cinnamon for the optional topping.
Step 6
Bake the loaf for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan.
Step 7
Once the bread has cooled, spread the yogurt mixture on top and sprinkle with extra walnuts if desired. Slice and enjoy!