This Honey Carrot Banana Bread is a lightly spiced cross between a delicious carrot cake and decadent banana bread - all sweetened with honey.
This hybrid snacking cake has all the moisture of a banana bread crossed with the comfort and spice of carrot cake. Made with less sugar and some sneaky vegetables, it is a wholesome treat you’ll want to make over and over for a midweek snack or tea time treat.
This stir-together recipes comes together effortlessly. With just a whisk and a couple bowls (no mixer required!), it begs to be made when those sweet cravings strike at a moment’s notice. Baked in a loaf pan and topped with swirly, honey sweetened cream cheese frosting, it will disappear off the kitchen counter in no time.
Baking with Bananas
Not just past their prime or slightly freckled, we are talking rrrrripe, nearly black bananas. Overripe bananas aren’t just easier to mash and incorporate into batters, but they are sweeter and offer a more concentrated banana flavor. Craving this cake right now and can’t wait for your bunch to brown naturally? Check out these banana browning options.
Honey Carrot Banana Bread
adapted from America’s Test Kitchen
1 ½ cups shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 large eggs
½ cup grapeseed oil
½ cup honey
¼ cup plain yogurt
1 tablespoons vanilla extract
Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, smash the bananas with a potato masher or fork. Stir in the shredded carrots.
Sift the dry ingredients together over the mixing bowl and stir to combines.
Whisk in the two eggs.
In a separate bowl or liquid measuring cup, combine the oil, honey, yogurt, and vanilla.
Add the liquids to the large bowl, and stir/fold until combined.
Pour the batter into the prepared pan and bake for 55 to 65 minutes or until a thin knife inserted deep into the cake comes out with moist crumbs
Let cool for 10 minutes before removing the bread from the pan. Continue to cool on a wire rack before frosting.
from “Naturally Sweet” – double the recipe for the Carrot-Honey Cake
6 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 tablespoons honey
Using a stand mixer, whip the cream cheese, butter, vanilla, and salt together on medium speed until smooth.
Lower the mixer to low speed and add in the honey. Once incorporated, turn the mixer back up to medium-high and whip until light and fluffy.