Carrot Banana Bread
By: Cinnamon Girl
Published: Thursday, March 11, 2010 - 11:58am

Ingredients




3/4 cup Non-Fat Greek Yogurt or Regular Fat Sour Cream
3/4 cup Honey or 1 cup sugar
2 eggs
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour, run a fork through before measuring
1 cup Whole Wheat Flour, run a fork through before measuring
1/2 cup Oatmeal
1 teaspoon Baking Soda
1/2 teaspoon salt
1 teaspoon + ½  ground cinnamon
1/2 teaspoon Nutmeg
1 cup mashed ripe Banana (about 2 large)
1 cup + ½  grated Carrot (about 3 large)
1/2 cup chopped Golden Raisins, tossed with a teaspoon of flour
1/2 cup chopped Nuts
Sunflower seeds for sprinkling over top, optional
Cream Cheese Frosting (optional)
4 ounces Cream Cheese, softened
1/4 cup butter, softened
cup About 2  Confectioners' sugar
1/2 teaspoon Vanilla Extract
3 tablespoons of Milk

Preparation

1 Preheat oven to 350 degrees. Butter and flour a loaf pan. Set aside. 2 Whisk together flour, baking soda, salt, cinnamon and nutmeg in medium mixing bowl; set aside. 3 In a large mixing bowl whisk the yogurt and honey together. Add eggs and vanilla. Mix well. 4 Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrap down sides and just mix until incorporated; don't over mix. 5 Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan. Sprinkle sunflower seeds over top if desired. 6 Bake 55-60 minutes until a toothpick comes out clean. Cool for 15-20 minutes. Remove from pan and continue cooling on wire rack. Frost with cream cheese frosting if desired. 7 In a medium mixing bowl with an electric mixer beat cream cheese, butter, and vanilla together on low-medium until fluffy. 8 Add a cup and a half of sugar and a tablespoon of milk. Beat. Add more sugar and milk in small amounts beating after each addition until you get the consistency you want. 9 Beat for two minutes on low until light and fluffy.