A healthier carrot cake banana bread with dairy-free cream cheese frosting. This recipe is made oat flour, almond flour, maple syrup and a lightened-up cream cheese yogurt frosting.
1 1/2 cups oat flour
1/2 cup almond flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed extra ripe banana (about 3 bananas)
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla
2 tablespoons avocado oil or melted coconut oil
1 cup lightly packed shredded carrots (about 2 large carrots)
1/4 cup chopped walnuts or pecans + more for topping (optional)
For the Cream Cheese Frosting:
4 oz dairy-free cream cheese (I like Kite Hill)
2 1/2 tablespoons dairy-free yogurt
3 tablespoons powdered sugar (or 2 tablespoons maple syrup)**
1/4 teaspoon vanilla
Preheat oven to 350F. Line a 8×4 loaf pan with parchment paper or lightly coat with avocado or coconut oil
In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a medium bowl, mix together together mashed banana, maple syrups, eggs, oil, and vanilla until well combined. Fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined. Careful not to over mix. Gently fold in 1/4 cup of chopped walnuts or pecans, if using
Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into center comes out clean with a few crumbs attached.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove the loaf from pan and place on wire rack to finish cooling completely before frosting or slicing
To make cream cheese frosting: In a large bowl, beat the cream cheese, yogurt, powdered sugar (or maple syrup), vanilla, and almond extract together using a hand mixer or stand mixer on medium speed until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans, if desired.
The carrot cake banana bread last in an airtight container in the frisge for up to 5 days or in the freezer for 3 months.
Using maple syrup makes a thinner frosting but the flavor is delicious. If you’re looking for a lower sugar option, I recommend powdered monk fruit.
* I originally used use Kite Hill Greek-style almond yogurt. However, I do not love the new formula. I now use Kite Hill regular almond milk yogurt. You can sub 2% Greek yogurt or coconut yogurt.