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Carrot Cake Banana Bread with Cream Cheese Frosting

Carrot Cake Banana Bread with Cream Cheese Frosting combines moist banana bread with warm carrot-cake spices, plus a silky cream cheese frosting. Expect a tender crumb, toasted walnuts, and an easy bakery-style loaf baked in a 9x5 pan.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3 ripe bananas mashed
  • 1.5 cup finely grated carrots about 2 medium carrots
  • 0.5 cup sour cream
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.75 cup chopped walnuts or pecans toasted
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream if needed
Garnish
  • 2 tbsp chopped toasted walnuts
  • 1 pinch ground cinnamon
  • 1 thin carrot ribbons optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the banana bread
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Beat the unsalted butter, light brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. Scrape down the sides if needed.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and keep the batter smooth.
  4. Stir in the mashed ripe bananas, finely grated carrots, and sour cream until smooth. Stop mixing once no streaks remain.
  5. Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Break up any clumps.
  6. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Fold in the toasted chopped walnuts or pecans. Stop as soon as they’re evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap once to release large air bubbles.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 60 minutes for doneness.
  10. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack and cool completely. The frosting will spread cleanly only once fully cooled.
Make and apply the frosting
  1. Beat the cream cheese and unsalted butter until smooth. Use a steady medium speed for a creamy texture.
  2. Gradually mix in the powdered sugar and vanilla extract until light and fluffy. Scrape the bowl to remove dry pockets.
  3. Add the heavy cream if needed for a spreadable consistency. Stop when the frosting holds soft peaks and flows slowly off a spatula.
  4. Spread a generous layer of cream cheese frosting over the cooled loaf. Cover the top evenly for a bakery-style finish.
  5. Sprinkle with chopped toasted walnuts and lightly dust with ground cinnamon. Add thin carrot ribbons if desired before slicing.

Notes

For best flavor and texture, use very ripe bananas with visible speckles and grate carrots finely so they disappear into the crumb. Store the frosted loaf covered in the refrigerator for up to 4 days; it also freezes (frosting on or off) for up to 2 months—thaw overnight in the fridge. For a lighter option, replace some cream cheese frosting with a thin layer of Greek-yogurt-based frosting or use reduced-fat cream cheese for fewer calories.