- 10 minutes
- 40 minutes
This bread combines the best of both worlds: moist carrot cake and nutty breakfast bread. Perfectly delicious with or without a sweet cream cheese frosting, it’s just as delightful for breakfast as it is dessert.
- In a large bowl, stir together mashed bananas, oil, sugar, vanilla, pineapple and carrots. In a separate bowl, combine walnuts, flour, cinnamon, baking soda, and salt. Transfer the dry ingredients to the wet and stir just until combined.
- Transfer the batter to a loaf pan and place in an oven preheated to 350 degrees. Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
- In the meantime, whisk together the cream cheese, confectioner’s sugar and butter until creamy and set aside.
- After baking, remove the bread from the pan and allow to cool, then top with the cream cheese frosting and serve warm or at room temperature. Refrigerate any leftovers.