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.

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:
3 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1/2 cup + 2 Tablespoons confectioners sugar
1/3 teaspoon cinnamon
2 Tablespoons of RumChata
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 powder, baking soda, cinnamon,...
See the full directions on my site


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