Holy Tweet! This banana bread has been transformed into a moist, spiced RumChata Carrot Cake Banana Bread and it’s so, so yummy!
And if that’s not enough to impress you, you can take it to the next sky-rocketing level by topping it with some delicious, amazing RumChata Cinnamon Cream Cheese Frosting. Yes, Please!!!
Somebody stop me! I could eat this whole loaf of bread in one sitting! It’s way out of this universe dude!
One slice will probably not be enough, just warning you. The medley of spices, grated carrot, pecans, walnuts, RumChata and applesauce infused in banana bread is intoxicating.
Speaking of intoxicating, RumChata is united with Cinnamon Cream Cheese Frosting and I haven’t been able to stop dreaming or eating this epic banana bread! Must be why there’s not any left…hmmm!! 😉
Look at those gorgeous colors!!! You won’t get wasted off this RumChata frosting, it just gives it a little extra punch of cinnamon and cream flavor and it’s not overwhelming at all. If you are worried about kids or just plain against alcohol, just leave it out. No worries!
Good without frosting too, but you know how we love our Rumchata Cream Frosting!!
If you love RumChata…
Ready to rock n’ roll?
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 bananas mashed
- 1/2 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup canola coconut or olive oil
- 1/4 cup applesauce
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 Tablespoons RumChata or Almond Milk
- 1 cup grated carrots 3 large carrots
- Optional: 1/4 cup pecans + 1/4 cup walnuts + pecans or walnuts for top of frosting
- Optional: 1/3 cup raisins
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1/4 teaspoon pure vanilla extract
- 3/4 cup confectioners sugar
- 1/3 teaspoon cinnamon
- 2 Tablespoons of RumChata
Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt and set aside
In a medium bowl, mix the mashed bananas, brown sugar, eggs, and vanilla until well incorporated.
Add the oil, applesauce and RumChata or almond milk to the banana wet mixture and combine well, then fold in carrots.
Add wet ingredients to the dry ingredients and mix until just combined.
Add the nuts and fold into the mixture gently.
Pour the batter into prepared loaf pan and bake for 50-60 minutes or until toothpick inserted into center comes out clean.
Remove from oven and place on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling or wrap in saran wrap and place in freezer for up to an hour. (This makes it extra moist!)
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
Add in confectioners sugar, Rumchata and cinnamon into cream cheese mixture, then beat at medium speed until incorporated. Add more Rumchata or powdered sugar for consistency you want.
Spread frosting over top of cooled bread.
And here’s some other delicious Carrot Cake Breads worth mentioning!
Carrot Cake Banana Bread @ Ambitious Kitchen
Carrot Cake Breakfast Bread @ The Seasoned Mom
Carrot Cake @ Wives with Knives