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

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.
Prep Time20 mins
Cook Time40 mins
Author: Kim Lange

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.