Sweet Tea Carrot Cake Banana Bread
Sweet tea carrot cake banana bread with delicious cream cheese frosting is a classic in every respect and perfect for gift-giving or eating for every meal until you can’t eat it anymore.
Ingredients
Sweet Tea Carrot Cake Banana Bread:
- 2 tsp sweet tea I used Milo's
- 1/2 cup butter softened
- 1/4 cup brown sugar
- 3/4 granulated sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 overipe bananas mashed
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 cup carrots shredded
Cream Cheese Frosting:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 cup powdered sugar
Optional Toppings:
- pecans chopped
- carrots shredded
Instructions
Sweet Tea Carrot Cake Banana Bread:
- Preheat oven to 350 degrees F. Spray two 8x4 pans with non-stick baking spray.
- In a large bowl with hand mixer or a stand mixer, cream butter, white sugar, and brown sugar until fluffy.
- Add eggs and sweet tea. Beat until well combined.
- Add flour, baking soda, and all spices to the batter. Mix until combined.
- Add carrots, mix well, then add mashed bananas.
- Pour batter evenly into pans. Bake both pans together for 45-50 minutes or until a toothpick comes out clean. If baking one loaf at a time, bake for 25-30 minutes or until toothpick comes out clean. Let fully cool.
Cream Cheese Frosting:
- Cream butter and cream cheese together until light and fluffy. Add powdered sugar. Mix until well combined.
- Frost each cooled loaf, topping with chopped pecans and carrots.
- Slice and serve! Refrigerate leftovers (if there are any). :)
Nutrition
Serving: 11, Calories: 2372kcal, Carbohydrates: 256g, Protein: 35g, Fat: 139g, Saturated Fat: 83g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 36g, Trans Fat: 4g, Cholesterol: 522mg, Sodium: 2045mg, Potassium: 1284mg, Fiber: 11g, Sugar: 116g, Vitamin A: 15411IU, Vitamin C: 19mg, Calcium: 253mg, Iron: 3mg