RumChata Carrot Cake Banana Bread

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We took banana bread and transformed it into a moist, spiced RumChata Carrot Cake Banana Bread with the yummy addition of RumChata cream cheese frosting!  So delicious when you’re craving carrot cake and banana bread

You’ll definitely be in love with this Carrot Cake Poke Cake too!

RumChata Carrot Cake Banana Bread

RumChata Carrot Cake Banana Bread Flavors!

One slice will probably not be enough, just warning you.  The medley of warm and cozy spices, grated carrot, pecans, walnuts, RumChata and applesauce infused in banana bread is intoxicating.   Speaking of intoxicating, RumChata is united with our Cinnamon Cream Cheese Frosting!   Now we’re really overreached! 

I haven’t been able to stop dreaming or eating this epic banana bread!  Must be why there’s not any left…hmmm!! 😉   

Somebody stop me!  I could eat this whole loaf of bread in one sitting!  It’s a super yummy snack!

Carrot Cake Banana Bread

The RumChata frosting just gives this loaf 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 in desserts!!!

Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}

Ingredients You Need

Carrot Cake Banana Bread Recipe

  • all purpose flour
  • baking soda
  • salt
  • bananas
  • brown sugar
  • eggs
  • vanilla extract
  • canola coconut or olive oil
  • applesauce
  • cinnamon
  • nutmeg
  • RumChata or Almond Milk
  • grated carrots 
  • Optional: ¼ cup pecans + ¼ cup walnuts + pecans or walnuts for top of frosting
  • Optional: ⅓ cup raisins

RumChata Cream Cheese Frosting

  • cream cheese 
  • butter 
  • vanilla extract
  • confectioners sugar
  • cinnamon
  • RumChata

How to Make Banana Bread Carrot Cake Recipe

RumChata Carrot Cake Banana Bread 

  1. Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt and set aside
  3. In a medium bowl, mix the mashed bananas, brown sugar, eggs, and vanilla until well incorporated.
  4. Add the oil, applesauce and RumChata or almond milk to the banana wet mixture and combine well, then fold in carrots.
  5. Then, add wet ingredients to the dry ingredients and mix until just combined.
  6. Add the nuts and fold into the mixture gently.
  7. Pour the batter into prepared loaf pan and bake for 50-60 minutes or until toothpick inserted into center comes out clean.
  8. 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 Cream Cheese Frosting

  1. Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
  2. 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.
  3. Spread frosting over top of cooled bread.

 

Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}

More Boozy Desserts!

Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}

RumChata Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}

Kim Lange
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.
4.25 from 4 votes
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Calories

Ingredients
  

Carrot Cake Banana Bread

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large bananas mashed
  • ½ cup light or dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup canola coconut or olive oil
  • ¼ cup applesauce
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup RumChata or Almond Milk
  • 1 ¼ cups grated carrots 3-4 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

  • 5 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • ¼ teaspoon pure vanilla extract
  • ¾ cup confectioners sugar
  • 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.
Keyword banana bread, BREAD, carrot cake, carrots, cream cheese, frosting, rumchata
Tried This Recipe?Let us know how it was by commenting below!

loaf pan sizes conversion sheet

22 Comments

  1. For someone who cannot have alcohol, would a safe alternative be just not adding the RumChata?

  2. Monica, you are so welcome. I want to make this again soon for better pics…LOL. It’s definitely a winner, thanks for commenting dear!

  3. Hi Gale , you could probably use butter, just melt it for the same amount. You could add some extra banana to make up for the applesauce if you wanted.

  4. I want to know if I can bake this bread without the applesauce, carrots, canola ? Can I use butter? If I can how much?

  5. Hi, 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!

  6. Awesome 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! 😉

  7. OMG 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!

  8. Thanks 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!

  9. I’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.

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