- 2 medium ripe banana-mashed
- 1 cup shredded carrots (about 2 large carrots)
- 1½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup sugar
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- ⅓ cup vegetable oil
- ⅓ cup milk
- ½ cup chopped walnuts or pecans (save about 2 Tablespoons for topping)
- For the frosting:
- 4 oz cream cheese-softened
- ⅓ cup powdered sugar
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
Instructions
Preheat oven to 350 degrees F and spray 8x4 inch loaf pan with nonstick cooking spray.
In a large bowl whisk together dry ingredients :whole wheat flour, baking powder, baking soda, cinnamon and salt and set aside.
In a medium bowl whisk together mashed banana, sugar, eggs and vanilla until well combined, then add oil and milk and whisk well, and fold in carrots.
Add wet ingredients mixture to the dry ingredients and mix until combined.
Fold in chopped walnuts or pecans and pour into loaf pan and bake for 50-60 minutes (until the toothpick inserted into center comes out almost clean.
Remove from oven and cool in the pan for 15 minutes, then remove bread from pan and place on wire rack to cool completely.
To make the frosting:
Beat together cream cheese, powdered sugar, vanilla and cinnamon on medium speed until smooth (for 1-2 minutes). Spread over cooled bread and sprinkle with chopped pecans.
Note
Source recipes -Here-
