Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Carrot Cake Banana Bread with Dairy-Free Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 44 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 60-65 minutes
  • Yield: 1 loaf (8x4 inch) - about 10 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Healthy Carrot Cake Banana Bread is a moist and flavorful loaf made with oat and almond flour, naturally sweetened with maple syrup and ripe bananas, and spiced with cinnamon and nutmeg. This guilt-free treat is topped with a lightened dairy-free cream cheese yogurt frosting, making it perfect for those seeking a healthier, dairy-free dessert or snack option.

Ingredients

Dry Ingredients

  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup mashed extra ripe banana (about 3 bananas)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons avocado oil or melted coconut oil
  • 1 cup lightly packed shredded carrots (about 2 large carrots)

Add-Ins

  • 1/4 cup chopped walnuts or pecans, plus more for topping (optional)

Cream Cheese Frosting

  • 4 oz dairy-free cream cheese (such as Kite Hill)
  • 2 1/2 tablespoons dairy-free yogurt
  • 3 tablespoons powdered sugar (or 2 tablespoons maple syrup)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or lightly coat it with avocado or coconut oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine oat flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the mashed bananas, maple syrup, eggs, avocado or coconut oil, and vanilla extract until well combined. Fold in the shredded carrots gently.
  4. Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients bowl and gently mix until just combined, avoiding overmixing to maintain a tender crumb. If using, gently fold in 1/4 cup chopped walnuts or pecans.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Cool the Bread: Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Then, remove the loaf from the pan and let it cool completely on the wire rack before frosting or slicing.
  7. Make the Frosting: In a large bowl, beat the dairy-free cream cheese, dairy-free yogurt, powdered sugar (or maple syrup), and vanilla extract together using a hand or stand mixer on medium speed until smooth and creamy.
  8. Frost and Garnish: Spread the cream cheese frosting evenly over the cooled loaf. Sprinkle additional chopped walnuts or pecans on top if desired.
  9. Storage: Store the carrot cake banana bread in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

  • Use extra ripe bananas for the best natural sweetness and moist texture.
  • The dairy-free cream cheese and yogurt make this frosting suitable for those avoiding dairy.
  • Do not overmix the batter to keep the bread light and fluffy.
  • Optional nuts add a pleasant crunch but can be omitted for nut-free preferences.
  • This bread freezes well; slice before freezing for easier thawing and serving.

Find it online: https://dishmelt.com/healthy-carrot-cake-banana-bread-with-dairy-free-cream-cheese-frosting-recipe/