Happy Easter!
Today for #SundaySupper we had to make a recipe for Passover. So I thought what recipe screamed Passover? Then it hit me carrot cake! But not just carrot cake, how about Banana Carrot Cake Bread with Cream Cheese Frosting! Now that is what I am talking about!!
This bread is just amazing!! It’s not heavy, it’s moist, full of freshly grated carrots, raisins, pecans and has the most subtle flavor of banana. It’s truly a remarkable bread!! But one thing this bread has that I love, love, love is the cream cheese frosting. Oh my gosh amazing! I swear I could just spoon the frosting. If love came in frosting form, this would be it!!
This bread is perfect for Easter Brunch or to have anytime of the year. I don’t know why we have things like carrot cake only around Easter? But then again, maybe that is just me? Anyway, this bread also freezes nicely too, however I don’t recommend frosting it then freezing it. My Friends, Marlene and Billie at #SundaySupper gave me some great advice. I asked, how do I store bread that I frosted? Do you leave it at room temperature or do you refrigerate it? Refrigerate it was the answer! Just wrap it in aluminum foil and pop in the fridge. Poke the bread with toothpicks to keep the frosting from sticking to the foil. It worked like a charm. However, the bread does dry out just a tad bit when it’s refrigerated, but freshly eaten on the day you make, it’s drool worthy!
- ¾ cup whole wheat flour
- ½ cup all purpose flour
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. freshly grated nutmeg
- 1 banana, mashed
- ⅓ cup granulated sugar
- ½ cup apple sauce, unsweetened
- ½ cup egg substitute or 2 eggs
- ½ cup pecans, finely chopped
- ½ cup raisins
- 1 cup finely grated carrot (from about 1 large carrot)
- Cream Cheese Frosting:
- 4 oz. light cream cheese, softened
- 3 tbsp. butter, softened
- 1 tsp. vanilla extract
- ¾ cup confectioners' sugar
- Preheat oven to 350 degrees
- Spray a 9 x 5 loaf pan with cooking spray or 3 mini loaf pans; set aside.
- In a bowl, add flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg; mix until well combined; set a side.
- In a large bowl, add banana, sugar and apple sauce; beat until combined. Beat in eggs. Stir in pecans, raisins and carrots; just until combined. Slowly stir in flour mixture, just until incorporated. Do not over mix.
- Pour batter into prepared pans and bake for 40 - 50 minutes for a large loaf or 25 - 30 minutes for mini loafs. Insert a toothpick into the center of the bread, if it comes out clean the bread is done.
- Let the bread cool for about 10 minutes in pan; then take out of the pan and let it cool completely on a cooling rack.
- To make cream cheese filling, in a mixing bowl beat cream cheese, butter, vanilla extract and confectioners sugar until light and fluffy. Spread over cooled bread.
Now be sure to check out everyone’s recipes! I got a sneak peek and they sound amazing! I’ll be sitting here with a slice of Banana Carrot Cake Bread and a cup of coffee, enjoying my morning #SundaySupper!
Happy Easter Everyone!
Toodles,
Jennifer
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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