Pecans
(or walnuts; plus 2 tablespoons (14g) for topping chopped)
1/2 cup
Golden raisin, seedless
(optional, add in)
1/2 cup
Coconut, shredded, unsweetened
(optional, add in)
114 gm
Cream cheese
(softened; reduced fat if you like))
1/3 cup unsifted
Powdered/icing sugar
1/4 tsp
Cinnamon
1/2 tsp
Vanilla extract, pure
(or no alcohol vanilla)
Instructions
Preheat oven to 350 degrees F. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg and salt; set aside.
In a medium bowl, mix together together mashed banana, coconut sugar, egg, and vanilla until well combined and creamy. Add in applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined -- DO NOT OVERMIX. Gently fold in melted coconut oil and 1/4 cup of chopped walnuts or pecans, plus the raisins and coconut (if using).
Pour into prepared loaf pan and bake for 40-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.
To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy!
Notes:
This easy carrot cake banana bread recipe is lightened up with applesauce, dairy free milk and coconut sugar, and topped with an incredible cinnamon cream cheese frosting!
