Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting

If there’s something I love as much as banana bread, I also hold carrot cake very near and dear. It’s so moist and soft and I love the warming spices and flavors, and of course the mandatory cream cheese frosting. It gets me every time.

I made this bread when I was in Aruba in August and unfortunately a serrated knife got me and I sliced my hand open while slicing this bread immediately before taking the photos. Not my finest morning or photos, but the bread is some of the best I’ve ever had.

It was a 95 degree day in Aruba the day I baked this bread and adding crushed pineapple seemed like a fitting idea to go with the sweltering tropical heat inside my kitchen. The pineapple adds sweetness, a touch of texture, and moisture to the loaf.

I also added six ounces of pineapple Greek yogurt added to the batter. You can use plain or vanilla yogurt, or substitute sour cream. Don’t use watery thin yogurt because it won’t give the bread the body, fullness, or richness that a thicker yogurt will.

I also added one box of vanilla instant pudding to the batter. It’s optional, but three ounces of pudding mix intensifies the vanilla flavor and adds softness and tenderness. I stop at nothing to avoid dry bread.

Not that this loaf needed any help in the moisture and softness department because between the juicy carrots, gooey bananas, squishy raisins, pineapple and pineapple yogurt, it was falling-apart-soft.

A peek inside the mixing bowl: Melted butter, two kinds of sugar, two eggs, yogurt, and vanilla extract are stirred

Then add: Mashed banana, crushed pineapple, raisins, and carrots. I like raisins in my carrot cake, no nuts. However, if you prefer to get nutty rather than wrinkly, substitute as desired.

Add the dry ingredients and you’re ready to bake.

I love the ease of this recipe. No mixer required, no creaming of butter and sugars, just a bowl and a spoon or whisk is all that’s needed. When I’m in Aruba, I have no mixer and no dishwasher and am especially mindful of how much elbow grease a batter requires and how many dirty dishes a recipe makes.

Eating carrot cake without cream cheese frosting is like eating popcorn without butter and should never be done. I doused the slices in cream cheese frosting that’s made with browned butter, cream cheese, confectioners’ sugar, and vanilla.

If you’ve never browned butter, reviewing this information will help you create the rich, nutty-aroma, and amber-hued butter that’s so scrumptious. Watch the butter closely and stop cooking when the butter is browned, not burned, because burnt butter is like burnt tofu. The smell is hideous and lingers forever. As a shortcut, browned butter can be made in the microwave and I find it tastes no differently than the stovetop method, and it’s easier.

I am in love with browned butter and it makes frosting taste even better, richer, and more luxurious.

Although I baked this as one loaf, as I indicated in the recipe section, two loaves probably would have been better since two loaves may have baked more evenly than one. Baking it as a 10- or 12-cup Bundt will also work wonderfully. In the end, one loaf worked out just fine. In fact, of all the banana breads and cakes I’ve made for Banana Bread Fest, and this is week 5, this is my favorite to date.

Each bite has so much texture. Little bits of tender sweet carrots, shreds of tangy pineapple, chewy raisin chunks, soft sweet bananas.

The flavor is almost tropical from the pineapple yogurt and shredded pineapple. If I would have had any shredded coconut on hand, a half cup or so would make a scrumptious addition, but there was already plenty going on in this jam-packed loaf.

After slicing my hand open, I could not wait to both pour a mimosa and smear cream cheese frosting all over the insides of the bread, not just dotted on the top.

The more then merrier when it comes to frosting. Or mimosas.

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Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting

Makes one 9-by-5-inch loaf. Note – I originally made this as one 9-by-5-inch loaf as shown in the photos but highly suggest dividing batter among two 8-by-4-inch loaves and reduce baking time by about 10 minutes; or bake as a 10- or 12-cup Bundt cake, adjusting baking time as necessary. If baking in one pan, you run the risk of uneven cooking and the center not cooking through properly and possibly overflowing your pan. Since these photos, I have remade this recipe many times and always bake it in two 8×4 loaf pans; two 9×5 pans will also work but bread will not be as tall.

Ingredients:

1/4 cup unsalted butter, melted (half of one stick)

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

6 ounces pineapple Greek yogurt (one standard-sized small container; vanilla or plain yogurt, or sour cream may be substituted)

about 1 cup mashed ripe bananas (1 large or 2 small bananas)

1/2 cup grated carrots, grated and loosely packed

1/3 cup crushed pineapple, with some of the juice

1/3 cup raisins, diced if they are large

1/3 cup diced walnuts, optional

one 3.4-ounce box instant vanilla pudding mix (not Cook ‘n Serve), optional see notes below

1/2 teaspoon cinnamon

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt, optional and to taste

Directions:

Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside.

In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine. Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate.

Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4  to 1/3 cup flour, based on taste preference and how your batter looks), add the cinnamon, and stir to incorporate.

Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking. Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.

Browned Butter Cream Cheese Frosting

Ingredients:

Makes just over 1 cup frosting

1/4 cup unsalted butter (half of one stick)

4 tablespoons cream cheese, softened

1 1/2 cups+ confectioners’ sugar, sifted

2 teaspoons vanilla extract

1 tablespoons+ cream or milk, optional and to taste

Directions:

You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.

Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for about 4 minutes, or until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it approximately every 15 seconds starting at about the 3-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.

Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine. Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary. (I only use butter, cream cheese, sugar, vanilla in this frosting, no cream). Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice. Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread may be frozen for up to 3 months.

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Related Recipes:

Banana Bread with Vanilla Browned Butter GlazeWeek 1 of Banana Bread Fest – Classic banana bread meets vanilla, which is incorporated four ways into the recipe

Zucchini Banana Bread with Browned Butter Cream Cheese FrostingWeek 2 of Banana Bread Fest - Combining two of my favorite breads in one, with great bits of texture from the zucchini

Pumpkin Banana Bread with Browned Butter Cream Cheese GlazeWeek 3 of Banana Bread Fest – I love the combination of pumpkin and bananas and this was the first thing I made when back on U.S. soil and could get my hands on pumpkin puree

Spiced Apple Banana Bundt Cake with Vanilla Caramel GlazeWeek 4 of Banana Bread Fest – The cake is good but the glaze is my favorite frosting or glaze of all time, ever

Oatmeal Raisin Carrot Cake Bites (no-bake, vegan, GF) – Cookie dough bites were all the rage a few years ago and it inspired me to make carrot cake dough bites

Strawberry Banana Bread – Great little loaf and way to use fresh or frozen berries and ripe bananas

Do you like carrot cake or have a favorite recipe?

I almost didn’t post this recipe because I don’t like the photos, but have been watching the weeks tick by, and this post was getting older and older in my saved drafts. Before I talked myself out of posting it, I wanted to share the recipe because I just loved this bread so much.

Cream cheese frosting fan?

Huge fan. Hide the spoons when it’s around.

Feel free to link up your favorite recipes.

Thanks for the entries in the Pumpkin Chocolate Chip Cookies + KitchenAid Stand Mixer + $200 Williams-Sonoma Gift Card Giveaway

   

38 Responses to “Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting”

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    1
    Regina @ SpecialtyCakeCreations — September 26, 2012 at 8:12 am

    Banana bread is great all by itself but your tropical version with carrot and pineapple sounds even yummier!
    I am totally a sucker for cream cheese frosting too. For layered cakes I like a white chocolate cream cheese butter cream, but I just posted my go-to quick cream cheese frosting in my last post http://specialtycakecreations.com/easy-pumpkin-cake/ It’s perfect for muffins, breads etc and I love that its so simple to whip up. I don’t even use a mixer.

    Reply

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    Laura (Tutti Dolci) — September 26, 2012 at 9:22 am

    I love carrot cake and I love cream cheese frosting! This bread looks like heaven.

    Reply

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    Sue/the view from great island — September 26, 2012 at 10:01 am

    Sooooo sorry about your hand, ouch! Hands take forever to heal, too.
    But your bread looks perfect, and I really agree with your philosophy on moist breads, whatever it takes, it’s worth it!

    Reply

    • Averie @ Averie Cooks replied: — September 26th, 2012 at 10:26 am

      Thankfully the hand healed but it took a good 3-4 weeks. I’m sure you’ve had some doosies, too, over the years being the chef you are!

      Reply

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    4
    Alison @ Ingredients, Inc. — September 26, 2012 at 10:30 am

    I am fasting today for Yom Kippur. OKAY my mouth is WATERING

    Reply

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    Adriana @ FoodCocktail — September 26, 2012 at 10:35 am

    I never had carrot bread… [enter sad face here]. But yours looks so good, having banana and walnuts… I should definitely make some.

    Reply

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    bakerbynature — September 26, 2012 at 10:39 am

    This is gorgeous, Averie!!

    Reply

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    Meagan — September 26, 2012 at 10:59 am

    1. We are like connected at the pallet or something – carrot cake, banana bread, all the flavors of my kitchen…

    2. Yes to cream cheese frosting. I am increasingly averse to American buttercreams – they are SO HEAVY and taste to me like eating a stick of butter. I MUCH prefer a ganache or cream cheese frosting: cream cheese is simple, smooth, and you can flavor it so easily!

    3. I hope your hand has healed up good, girl!!!! :)

    Reply

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    8
    Ashley @ Kitchen Meets Girl — September 26, 2012 at 11:37 am

    Averie, can I just tell you how much I love your site–and your photos! Just stunning! Also, I love carrot bread (cream cheese frosting a MUST), but with the addition of carrots and pineapple? Oh my, that sounds heavenly! So sorry about your hand…though a part of me is glad to hear that I’m not the only one who does stuff like that in the kitchen (um, slicing the side of my finger with the cheese grater, ugh!). :-) Hope you’re all better now!

    Reply

    • Averie @ Averie Cooks replied: — September 26th, 2012 at 12:11 pm

      You’re so sweet, thanks Ashley for reading and the compliments and your concern and it took about 3-4 weeks, but it healed fully. Hope your cheese grater situation healed -ouch!

      Reply

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    Laura Dembowski — September 26, 2012 at 12:09 pm

    I love, love carrot cake. Such a great idea to combine it with banana bread! Those photos are seriously amazing! I wish mine looked that good.

    Reply

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    sally @ sallys baking addiction — September 26, 2012 at 2:19 pm

    You are so silly about these “bad” photos Averie! I just saw them on FG and the pic really stands out! Banana bread + carrot cake are my dad’s two favorite sweets. We always make him carrot cake for his birthday and banana bread muffins for him around Christmas. I, too, LOVE both of them obviously! Carrot cake + cream cheese frosting may just be better than (dare I say it) peanut butter and chocolate. Ok, just kidding. But the two are VERY close. :P

    I’m glad your hand is much healed by now. And I’m even more glad that you didn’t let this recipe fall through the cracks. I’ve loved each and every one of your banana bread fest recipes. And that strawberry banana bread of yours was made into muffins on my site before. Old post, but still such a delish recipe.. I’ve made them once since then too! :)

    Reply

    • Averie @ Averie Cooks replied: — September 26th, 2012 at 5:25 pm

      Youre so sweet and yes, cream cheese + carrot cake and either PB & J or PB & Choc – they are all RIGHT up there!

      Reply

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    Christine (The Raw Project) — September 26, 2012 at 3:17 pm

    Awesome job on another amazing dessert creation! But sorry about your finger, been there!!! My fave cream cheese like frosting is probably the cashew based one from Ani’s Raw Food Kitchen.

    Reply

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    Anna @ Crunchy Creamy Sweet — September 26, 2012 at 4:56 pm

    Pineapple Greek yogurt is my new weakness… I am so glad I have one more reason to buy it now! Love this bread!

    Reply

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    Jolene (www.everydayfoodie.ca) — September 26, 2012 at 5:25 pm

    I prefer spicy cakes to overly sweet ones, so carrot is one of my favourite. I also really like cream cheese icing.

    Reply

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    Paula — September 26, 2012 at 5:52 pm

    Ahh-banana bread meets carrot cake in the tropics (with the best frosting ever)! I can see every little speck of the different fruits and carrot in there as well as the texture of the bread so I think the photos look great! I love carrot cake, pineapple upside down cake, and of course banana bread. There is a lot going on but I love those kinds of recipes and all those flavors go together well.

    Reply

    • Averie @ Averie Cooks replied: — September 26th, 2012 at 8:09 pm

      I am all about lots going on – figure I may as well clean out my fridge and pantry when I was down there with a lil bit of this, a lil bit of that :)

      Reply

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    15
    Katrina @ Warm Vanilla Sugar — September 26, 2012 at 6:03 pm

    This sounds awesome!!

    Reply

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    16
    Natalie @ FreshLifeFindings — September 26, 2012 at 7:23 pm

    Yum this looks amazing! I love the mixture of all of these flavors. I love eating Carrot Cake because of the cream cheese frosting so this bread is right up my alley!

    Reply

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    17
    Marina@Picnic at Marina — September 26, 2012 at 8:52 pm

    Hi Averie, recently my husband declared no sweets for him, and I am not a big sweet eater either. I guess our teenager is left to himself with all desserts in the house when I make it. Or shell I say IF I make it… :)

    Reply

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    Michele Sparrow — September 26, 2012 at 10:04 pm

    I could send you some photos that I take with my phone and then you can compare and feel great about yours! LOL! I think they look fantastic!

    You know, I don’t know why, but I have never liked carrot cake or bread. I only like carrots shredded in a salad and maybe, every now and then, as gateway to getting more dip in my mouth. I love banana and zucchini bread though – and frosting?? The more the better! :-)

    Reply

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    19
    Cassie — September 27, 2012 at 1:20 am

    I have been waiting for your next banana bread! I can’t wait to make it this weekend!

    Reply

    • Averie @ Averie Cooks replied: — September 27th, 2012 at 11:01 am

      Well if you make it, I hope you enjoy! LMK if you bake it as two loaves or a Bundt or what you do with it! I bet it would be perfect as a Bundt!

      Reply

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    Elizabeth@ Food Ramblings — September 27, 2012 at 5:29 am

    The cream cheese frosting looks divine!

    Reply

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    claire @ the realistic nutritionist — September 27, 2012 at 12:59 pm

    This bread looks divine. So moist and i LOVE the flavors here!! perfect for fall :)

    Reply

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    Meghan — September 27, 2012 at 3:56 pm

    Banana bread meets carrot cake all tucked under some brown butter cream cheese frosting sounds pretty perfect to me! Beautiful!

    Reply

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    23
    Chung-Ah | Damn Delicious — September 27, 2012 at 10:13 pm

    You know, I was just craving something carroty and I was thinking about making some sort of carrot cake this weekend but I think I’ll have to make this instead! That frosting definitely sealed the deal!

    Reply

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    Vanessa — February 26, 2013 at 3:33 pm

    Mine overflowed and didn’t end up cooking through even though I cooked it an extra 10 minutes:(

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 3:37 pm

      Did you bake it in one loaf pan or two? I suggested two in the post because even though I did bake mine in one when I photographed these pics, every time since then that I’ve made this recipe, I’ve always made it in two pans…much easier! Sorry that you had issues! If it was a one-pan situation, two pans next time will totally take care of both the problems- cooking time and overflowing!

      Reply

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    Emilie Canuel — May 21, 2013 at 10:01 am

    Hi Averie ! You know what ? I’m from Quebec, Canada and there’s few foodblog like yours. I just LOVE this blog !! Thanks to share this fabulous recipe with us. I’ll try this tonight for my husband’s birthday. Thanks !!

    Reply

    • Averie Sunshine replied: — May 21st, 2013 at 11:40 am

      Happy Bday to him! LMK how it goes! You can bake it as 2 smaller loaves rather than 1 big loaf, too; and can freeze one for later. Just a tip :)

      Reply

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    Drod — May 26, 2013 at 2:55 am

    I have this in the oven right now! The pictures are great, they are what lured me in to try it, but I was wondering, the recipe says “grated” carrots, but in the picture they look chopped? I will post my thoughts once it’s done baking :) I love banana bread AND carrot cake so I am excited about this.

    Reply

    • Averie Sunshine replied: — May 26th, 2013 at 3:33 am

      They were grated with a very dull grater and so in places I went over and chopped them coarsely with a knife. Wow, you have very good eyes :) Enjoy your bread and LMK how it turns out for you!

      Reply

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