Vegan Carrot Cake Banana Bread Bars
Ingredients
Scale
For the Carrot Cake Banana Bread:
- 3 extra ripe medium bananas (scant 1 1/2 cups mashed)
- 1/4 cup + 2 tablespoons melted coconut oil
- 1 3/4 cups oat flour
- 2 teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup finely shredded carrots
- 1/2 cup golden raisins
For the Greek Yogurt Cream Cheese Frosting:
- ½ cup plain 2% Greek yogurt
- ½ cup cream cheese
- ¼ cup + 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Carrot Cake Banana Bread:
- Preheat the oven to 350°F. Spray an 8×8 pan with nonstick oil spray or line with parchment paper and set aside.
- In a large mixing bowl, mash bananas + mix in coconut oil.
- Add the oat flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix until just combined. Do not over-mix. Fold in shredded carrots and raisins.
- Pour batter into your prepared loaf pan.
- Bake for 20 minutes, or until edges brown.
- Let the bars cool completely before slicing and frosting with the cream cheese frosting. Enjoy!
For the Greek Yogurt Cream Cheese Frosting:
In a large bowl, beat the Greek yogurt, cream cheese, powdered sugar and vanilla together until fluffy. Store in the refrigerator if made in advance. Frost the carrot cake banana bread liberally.