Carrot Cake Banana Bread

 Carrot Cake Banana Bread

2 overripe bananas

2 eggs

1/2 c, coconut oil

1/3 c, honey

1 tsp, vanilla

1 tsp, baking soda

1 tsp, cinnamon

1/2 tsp, salt

1 1/2 c, flour

1 c, finely grated carrots

1/2 c, chopped walnuts

Frosting:

1/4 c. cream cheese at room temperature

2 T. butter at room temperature

1 1/2 c. powdered sugar

1 tsp. vanilla

2 T. heavy cream

Preheat the oven to 350 degrees.  Grease a loaf pan with nonstick spray. Set aside.

Mash the bananas and combine with the eggs in a large bowl.  Add the coconut oil, honey and vanilla and stir until combined. 

Mix the baking soda, cinnamon, salt and flour and add to the banana mixture.  Stir in the carrots and nuts then pour into the prepared baking pan.

Bake at 350 degrees until a toothpick inserted into the center comes out clean; about 45-55 minutes.  Let cool completely before frosting.

While the bread cools, make the frosting.  Combine the cream cheese and butter using an electric mixer.  Add the vanilla.  Slowly add the powdered sugar alternately with the heavy cream and beat until smooth.

Frost the bread and serve.