rumchata carrot cake banana bread

Name: RumChata Carrot Cake Banana Bread
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 3 - bananas, mashed; 1/2 cup(s) dark brown sugar; 2 - eggs; 1 teaspoon(s) vanilla extract; 1/4 cup(s) canola, coconut or olive oil; 1/4 cup(s) applesauce; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 3 tablespoon(s) rumchata or almond milk; 1 cup(s) 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

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thebakingchocolatess.com/rumchata-carrot-cake-banana-bread-rumchata-cinnamon-cream-cheese-frosting/

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yield 8 serving(s)

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For rumchata carrot cake banana bread

2 c

all purpose flour
1 tsp

baking soda
1/2 tsp

salt
3

bananas, mashed
1/2 c

dark brown sugar
2

eggs
1 tsp

vanilla extract
1/4 c

canola, coconut or olive oil
1/4 c

applesauce
1 tsp

cinnamon
1/4 tsp

nutmeg
3 Tbsp

rumchata or almond milk
1 c

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

How To Make rumchata carrot cake banana bread

1
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 40 - 50 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!)

2
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Slowly add in confectioners sugar and cinnamon into cream cheese mixture, then beat at medium speed until incorporated. Add in the RumChata in and combine well.Spread frosting over top of cooled bread.
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