Today I am including you in my celebration of my birthday with this dessert/totally appropriate for breakfast Carrot Cake Banana Bread.
I’m now 20 years old. TWENTY. I will have managed to orbit the sun twenty times! It feels old. Not old old but… mature. Of which I am not. My mom still does my laundry. But nonetheless, twenty is my reality and I’ll be darned if I don’t embrace it.
Then I got to thinking, what is twenty? It’s not getting sh**faced drunk because that’s 18. It’s not driving a rental car because that’s 25. And signing contracts was 19 so what’s twenty all about? Maybe we are all given that extra year of young adulthood to find ourselves. But personally I’d like to find myself in front of this carrot cake banana bread.
I love a lot of things. Mostly food and mostly carbs. My favorite cake is the carrot kind and my favorite bread is the bananary kind. So, I thought, instead of getting a cake for my birthday, because thats just too childish, I thought I’d make a hybrid dessert breakfast bread. This bread screams TWENTY. While you’re baking, turn off the lights and get real close to your oven. You’ll hear it.
What’s So Great About This Carrot Cake Banana Bread?
But in all seriousness (come on I’m turning twenty) this bread is IT. The bread itself is laced with cinnamon, ginger, nutmeg, and cardamom flavors that complement the overripe bananas wonderfully. I folded in fresh grated carrot, raisins, and walnuts. But babe if that’s not how you celebrate carrot cake then leave those things out.
I topped it with a sinful slather of cream cheese to really hone in on that carrot cake profile. Which really isn’t that sinful because it didn’t come from a dairy farm and its a mix of Kite Hill Cream cheese and coconut yogurt.
And even if it is sinful, rest assured that I am now TWENTY years old and if I want carrot cake for breakfast then darn it it’s gonna happen! I wish you all luck with your loaves and hope twenty makes you feel as sassy as I.
Quick tip: If your bananas aren’t ripe and you want banana bread, bake them at 350 F for about 10-15 mins and the flavor is instantly more rich. Do let them cool a bit before mixing into the recipe.
Vegan Carrot Cake Banana Bread
makes: 1 loaf
- 1/3 c melted coconut oil
- 1/2 c maple syrup
- 2 flax eggs
- 1 c overripe bananas (about 3 mashed bananas)
- 1/2 c shredded carrots
- 1/3 c milk
- 1 teaspoon vanilla
- 1 t baking soda
- ½ t salt
- 1/2 t cinnamon
- ¼ t ginger
- ¼ t nutmeg
- 1 ¾ c whole wheat flour
- ¼ c walnuts chopped
- ¼ c raisins
Vegan Cream Cheese Hack
- 4 T kite oil cream cheese
- 2 T coconut yogurt or soygurt
- 1 T maple syrup
- Start by making your flax eggs 2 T flaxseed and 6 T warm water. Let thicken.
- Melt the coconut oil with maple syrup in a sauce pot so it mixes easily with the rest of the ingredients.
- In a separate bowl, mash the bananas and add the shredded carrots. Add flax eggs and the oil and syrup. Add the vanilla extract and set this mixture aside.
- Combine your dry ingredients: white whole wheat flour, baking soda, salt, and spices. Fold into wet mixture.
- Lastly fold in your nuts and raisins which could be subbed for pineapple, coconut, etc.
- Pour into a greased and lined loaf tined. Bake 325 F for about an hour. Add five minutes if it doesn’t pass the toothpick test.
- For the frosting, stir the ingredients together. Adding more coconut yogurt to thin or less. Sweeten to taste and slather thick onto the cooled loaf.
- I garnished with dried pineapple, toasted coconut, and dried rose petals. Enjoy!