RumChata Carrot Cake Banana Bread
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We took banana bread and transformed it into a moist, spiced RumChata Carrot Cake Banana Bread with the yummy addition of RumChata cream cheese frosting! So delicious when you’re craving carrot cake and banana bread!
You’ll definitely be in love with this Carrot Cake Poke Cake and these Carrot Cake Truffles too!
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RumChata Carrot Cake Banana Bread Flavors!
One slice will probably not be enough, just warning you. The medley of warm and cozy spices, grated carrot, pecans, walnuts, RumChata and applesauce infused in banana bread is intoxicating. Speaking of intoxicating, RumChata is united with our Cinnamon Cream Cheese Frosting! Now we’re really overreached!
I haven’t been able to stop dreaming or eating this epic banana bread! Must be why there’s not any left…hmmm!! 😉
Somebody stop me! I could eat this whole loaf of bread in one sitting! It’s a super yummy snack!
The RumChata frosting just gives this loaf a little extra punch of cinnamon and cream flavor and it’s not overwhelming at all. If you are worried about kids or just plain against alcohol, just leave it out. No worries!
Good without frosting too, but you know how we love our Rumchata in desserts!!!
Ingredients You Need
Carrot Cake Banana Bread Recipe
- all purpose flour
- baking soda
- salt
- bananas
- brown sugar
- eggs
- vanilla extract
- canola coconut or olive oil
- applesauce
- cinnamon
- nutmeg
- RumChata or Almond Milk
- grated carrots
- Optional: ¼ cup pecans + ¼ cup walnuts + pecans or walnuts for top of frosting
- Optional: ⅓ cup raisins
RumChata Cream Cheese Frosting
- cream cheese
- butter
- vanilla extract
- confectioners sugar
- cinnamon
- RumChata
How to Make Banana Bread Carrot Cake Recipe
RumChata Carrot Cake Banana Bread
- Preheat oven to 350 degrees and spray a 9×5 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.
- Then, 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 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.
More Boozy Desserts!
- RumChata Glazed Baked Pumpkin Donuts
- Home-made Chocolate Kahlua & Cream Bundt Cake
- Strawberry RumChata Shake!
- Kahlua Cheesecake Snickers Brownies
- RumChata Glazed Baked Pumpkin Donuts
- Ultimate Baileys Chocolate Cream Pie
RumChata Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}
Ingredients
Carrot Cake Banana Bread
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large bananas mashed
- ½ cup light or dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup canola coconut or olive oil
- ¼ cup applesauce
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup RumChata or Almond Milk
- 1 ¼ cups grated carrots 3-4 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
- 5 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ¼ teaspoon pure vanilla extract
- ¾ cup confectioners sugar
- ⅓ 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.
