Carrot Cake Banana Loaf of bread with Heavy Cinnamon Cream Parmesan cheese Frosting
I never really enjoyed carrot wedding cake until in regards to a year ago.
It started once i was living in LA; there was an incredible cupcake shop in Manhattan Seaside that I utilized to stop in following a seaside walk in the evenings. They sold a variety of mini cupcakes and for some reason I made a decision to try their carrot cake edition. After one bite, I was in heaven. Now I’m on some sort of quest for the best carrot cake available. Any suggestions?
When it comes to cake, the only thing that may compete with carrot is my Dad’s yellow cake with chocolate buttercream – and that one is fairly hard to understand. I’m still focusing on the formula after 7 years. Maybe one day.
Anyway as I was getting ready to head to the supermarket staring at overly ripe bananas around the counter, an interesting thought came to me. What if I mixed the two? You know, my love for carrot wedding cake + banana loaf of bread. Could this be a thing?
In my brain, absolutely.
Now the thing I’m questioning is the reason why didn’t I really do this quicker? This bread needs to maintain my life all the time.
The biggest challenge was determining how to make this bread healthy, but nonetheless allow it to be feel just a little indulgent and taste really incredible, too! In some way I taken it off as well as the formula just works beautifully. The taste is normally deliciously moist, perfectly spiced, and it feels as though an actual deal with.
Here are some key ingredients found in this recipe:
Whole wheat grains: Instead of all-purpose, I used white whole wheat grains. I recommend using this or whole wheat grains pastry flour to get a lighter, less dense bread with more nourishment. It’s really great in carrot wedding cake because it provides it a little bit of a nutty flavor and adds fiber! Because of all of the spices in the bread, you can’t actually tell it’s made with whole wheat!
Oats: We only used 1/2 glass, but it gives the bread just a little tint of chewy texture. It’s amazing what oats can perform. And they’re a great source of fiber.
Bananas: The bananas are great in this formula because they actually make it so you need not add just as much sugar when you normally would. Make sure you make use of extra ripe bananas (the ones with lots of black places).
Dark brown sugar: This recipe only calls for a 1/2 cup of dark brown sugar in the entire recipe!
Applesauce: Rather than using lots of oil, I replaced most of it with applesauce to help keep this loaf of bread both low-fat and moist.
Almond Milk: Since this formula calls for whole wheat flour, you will have to increase additional moisture to displace having less fat. Almond dairy is a great low-calorie choice and it adds amazing flavor to the bread, along with some calcium mineral and good nourishment. I always make use of Blue Gemstone Unsweetened Vanilla Almond Milk
Carrots: The carrots also give the loaf of bread additional sweetness and moisture. They truly make this bread particular and I absolutely love them when they are combined with the banana flavor.
Add-ins: I added chopped pecans to this bread but there are many options you could attempt such as shredded coconut, raisins, as well as pineapple! Move crazy. That’s what I do.
And let’s remember regarding the frosting either. For me it sort of makes the breads extra particular. It’s thick using a hint of vanilla and cinnamon, yet still maintains that perfect cream cheese flavor. Oh and it’s low-fat too! Yes, I’m a baking wizard.
FYI: Just because it’s low-fat will not mean it’s alright to consume with a spoon from the bowl. Not saying that’s what I did so though.
Try this loaf of bread out for Easter on your own family. Better yet if you double it and keep a whole loaf on your own. Trust me, you will want to!
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Recipe type: Breads, Cake, Quick Bread, Banana Loaf of bread, Healthy, Whole Grain
Prep time:
15 mins
Cook time:
50 mins
Total period:
Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat grains
1/2 cup quick oats
1 teaspoon baking powder
1/2 teaspoon cooking soda
1/2 cup darkish sugar or coconut sugar
1 egg
1 cup shredded carrots (about 3 huge carrots)
1/3 cup Blue Diamond Almond Air flow Unsweetened Vanilla Almond Milk
1/4 cup pecans, plus 2 tablespoons for topping
For the frosting:
1/3 cup powdered sugar
Instructions
Preheat oven to 350 levels F. Apply 8×4 or 9×5 inch loaf skillet with nonstick food preparation spray.
In a big bowl, whisk together flour, quick oats, baking powder, baking soda pop, cinnamon and sodium; set aside.
In a medium bowl, whisk jointly mashed banana, brown glucose, egg, egg white, and vanilla until well combined and creamy. Add coconut oil, applesauce and almond milk, then collapse in carrots. Add moist ingredients towards the dry ingredients and combine until just combined. Gently collapse in 1/4 glass of pecans.
Pour into prepared loaf skillet and bake for 45-55 a few minutes or until toothpick inserted into center arrives clean with several crumbs attached. Mine took exactly 50 mins in an 8×4 inch loaf pan. If you use a 9×5 inches pan, you may want to check the bread at 40 moments.
Remove from oven and put on cable rack to great for 15 minutes. Remove loaf of bread from pan and place on cable rack to complete cooling.
To create cinnamon cream cheese frosting: Beat cream mozzarella cheese, powdered sugar, vanilla and cinnamon together on medium acceleration for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 slices and enjoy!
Bread can be made a day or two in advance, just cover in plastic wrap to seal in moisture and frost before you decide to serve. Banana loaf of bread is always best the very next day!
You can make this recipe into muffins/cupcakes. You will have to adjust your cooking time, but I would recommend checking them between 15-18 moments.
Feel free to add in additional favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple.
My bananas were extremely ripe; without doubt that added to the sweetness.
I left from the icing.. I hardly ever make use of icing or glaze on muffins or quick-bread.
In addition to that, I actually followed the formula exactly.
It was SO delicious!
I really like love love that there’s is next to no oil/butter and incredibly little sugar.
Whole wheat grains + vegetables & fruit!
It generally does not get much better than that!
My 26 season old Son said: I loved it! You will need to make more immediately!”
He never says things like that!
I REALLY LIKE THIS BREAD.
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