My Carrot Cake Banana Bread is a fabulous update on traditional banana bread.
This delicious bread is full of ripe bananas, shredded carrots, and toasted walnuts chunks.
If you are not a fan of walnuts, pecans work just as well. Just make sure you toast the nuts. That one little step makes all the difference in baked desserts that call for nuts.
My homemade bread is also the perfect recipe to bake in spring - especially around Easter - and your house will smell like heaven.
This bread is unbelievably moist, and it is wonderful at breakfast or even dessert. It's also a great treat to pack in the kids' school lunches.
My husband, David, eats this bread as fast as I pull it out of the oven. And if the kids are home, I can forget getting a slice. Unless I hide it.
In fact, during spring and summer, I usually throw a loaf in the oven while I am baking other recipes because I always have a few over ripe bananas just waiting to be used.
David loves a slice in the morning before work, and then he has a slice in the evening with a large glass of milk.
But, Big D is not a big fan of icing. He wants the bread completely naked, except when I top the icing with toasted walnuts. Then, he thinks it is amazing.
If you want a little more sweetness, top this bread with my homemade vanilla cream cheese icing. It adds just the right amount of extra yumminess.
I have also included directions to make the icing in the recipe below.
I hope you try this unbelievably moist carrot cake banana bread soon.
If you want to bake up smaller loaves or use this recipe for muffins, you can absolutely do that. Just adjust your baking time accordlingly.
Do you prefer your desserts iced or naked? Drop me a comment and let me know!