Ingredients
- Nonstick spray
- 1 and 1⁄4 cup GF all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3⁄4 tsp baking powder
- 3⁄4 tsp salt
- 1⁄4 tsp nutmeg
- 1 and 1⁄2 large bananas, mashed
- 1⁄2 cup carrots, grated
- 2⁄3 cup sugar
- 1⁄4 cup milk
- 1⁄4 cup olive oil
- 2 tsps vanilla extract
- 1⁄2 cup chopped walnuts
- 1⁄2 cup cream cheese
- 1⁄3 cup vanilla greek yogurt
- 3 tbsps powdered sugar
Prep
- Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
- In a large bowl, combine the dry ingredients (flour, baking soda, cinnamon, baking powder, salt, nutmeg).
- In a medium bowl, whisk in the wet ingredients (bananas, carrots, sugar, milk, oil, vanilla extract) until well combined.
- Mix the wet mixture into the large bowl with the dry ingredients. Gently stir in the walnuts into the batter.
- Pour the batter into loaf pan and bake for approximately 40-45 minutes to until a knife inserted into the loaf comes out clean.
- While loaf is baking, prepare cream cheese frosting by blending cream cheese, vanilla greek yogurt, and powdered sugar together with an electric mixer. Refrigerate frosting until loaf is ready to frost.
- After allowing loaf to cool completely on a wire rack, add frosting and refrigerate for few hours before serving.
Adapted from Chocolate Covered Katie’s Carrot Cake Banana Bread recipe.