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…
You must also try my RumChata Glazed Baked Pumpkin Donuts and this frosty Strawberry RumChata Shake!
Ready to rock n’ roll?
RumChata Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}
Ingredients
Carrot Cake Banana Bread
- 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
RumChata Cinnamon Cream Cheese Frosting
- 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
Instructions
RumChata Carrot Cake Banana Bread
- 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!)
RumChata Cinnamon Cream Cheese Frosting
- 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
Ashley | Spoonful of Flavor says
March 25, 2015 at 8:51 amI’ll take a big slice, please! Looks incredible, especially with that frosting!
ChocolaTess says
March 25, 2015 at 5:33 pmAshley, that RumChata frosting takes it over the top! 😉 Thanks so much for stopping by!
DearCreatives (@DearCreatives) says
March 28, 2015 at 1:58 pmI’ve never thought about adding banana. These look delicious. Pinned for later to try your recipe. Feel free to share any of your wonderful recipes that you have here at my weekly parties! Thanks for the recipe.
ChocolaTess says
March 31, 2015 at 7:31 pmThanks so much, I love making banana bread and different variations, so stick around. You’ll probably see some more! Thanks so much for stopping by and I’ll check it out!
kbminokc says
April 24, 2015 at 2:51 pmOMG YES.. this is the MOISTEST thing. I did take a cup of brown sugar and a T. cinnamon and a half cup of cooked apples (with sugar and cinn… I used this for the applesauce in the recipie). I mixed them all together and layed it across the top of it right before putting in the oven.. kind of cut thru it with a knife to barely get it in the cake mixture… then after it was done used the frosting on it while warm.. . WOW it is wonderful!! I put my bananas in freezer for two days before making it. the skin becomes black… but when you split it open the banana pulp is softened and sweet and sticky from all the natural sugars coming out from freezing them. Makes them smell and taste really banana-ee if that makes sense… lol… I am saving this recipie!
ChocolaTess says
April 25, 2015 at 3:06 amAwesome Kelly! I am thrilled you enjoyed it and saving the recipe! Thanks so much for letting me know how it turned out! Have a great weekend Dearie! 😉
Arianna says
September 5, 2015 at 5:32 pmHi, I noticed it says in the recipe to add in the baking soda and baking powder, but in the ingredient list, only baking soda is listed. Do we need baking powder too…and how much?
Thanks!
ChocolaTess says
September 5, 2015 at 6:10 pmI didn’t use baking powder, updated! Thanks Arianna, hope you enjoy! 🙂