Carrot Cake Banana Bread

Carrot Cake Banana Bread
Carrot Cake Banana Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup white flour

  • 1/2

    cup whole wheat flour

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1

    tsp ground cinnamon

  • 2

    ripe bananas, mashed

  • 1

    cup grated carrots

  • 1

    egg

  • 1/2

    cup nonfat vanilla yogurt

  • 1

    tsp vanilla extract

  • 1/3

    cup sugar

  • 2

    tbsp coconut oil (in liquid form)

  • 1/3

    cup shredded coconut

  • 1/3

    cup chopped pecans

  • For the vanilla yogurt glaze

  • 1/4

    cup nonfat vanilla yogurt

  • 1/3

    cup powdered sugar

Directions

Preheat your oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside. In a small mixing bowl, whisk together the white flour, whole wheat flour, baking soda, salt and ground cinnamon. In a larger mixing bowl, beat together the mashed bananas, sugar, egg, 1/2 cup yogurt, vanilla, and grated carrots over medium speed until well combined. Add in the coconut oil. Slowly beat in the flour mixture. Mix until just combined. Fold in the shredded coconut and chopped pecans. Pour the batter into your prepared loaf pan. Bake for 40-50 minutes, or until the center is set and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then run a butter knife all along the edges. Flip onto a wire rack to cool completely. Once the bread has cooled, prepare the vanilla yogurt glaze. Whisk together the 1/4 cup vanilla yogurt and powdered sugar in a small bowl until smooth. Drizzle over top of the banana bread. Slice and enjoy! Store any leftovers tightly wrapped in the refrigerator

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