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Carrot Pineapple Banana Bread

Carrot Pineapple Banana Loaf Cake

  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 Slices

Description

Carrots, Banana & Pineapple make this a moist, dense, sweet and overall perfect banana bread but then top it with cream cheese frosting and roasted walnuts and you are in heaven. Carrot Pineapple Banana Loaf Cake will be your new favorite recipe

 


Ingredients

Carrot Pineapple Banana Loaf Cake

  • 4oz Unsalted Butter, melted
  • 100 Grams Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Banans, smashed
  • 3.5oz Crushed Pineapple, drained
  • 130 Grams (3/4 cup) Grated Carrots, roughly 2 medium carrots
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teasppon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 160 Grams (1 1/2 Cups) All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3oz Greek Yogurt

Frosting

  • 4oz Cream Cheese, at room temp.
  • 2.5oz Butter, at room temp.
  • 4oz Powdered Sugar
  • 0.60oz Buttermilk Powder
  • 1/2 Teaspoon Vanilla Extract/ Paste
  • 1 Teaspoom Heavy Cream
  • Pinch of Salt
  • 2oz Chopped Toasted Pecans/ Walnuts (pre toast them in oven for 10 minutes & cool completely)

Instructions

Carrot Pineapple Banana Loaf Cake

  1. Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
  2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
  3. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into batter.
  4. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don’t want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight

Frosting

  1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  2. Spread on top of cooled cake and sprinkle with nuts. Store in cool space or fridge.