Carrot Cake Banana Bread

INGREDIENTS
FOR THE BANANA BREAD

• Cooking spray, for pan
• 1/2 c. melted butter
• 3/4 c. sugar
• 1/2 c. brown sugar
• 2 large eggs
• 1/4 c. whole milk
• 1 tsp. pure vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 3 large ripe bananas, mashed
• 1/4 c. grated carrots
• 1/4 c. chopped pecans, plus more for garnish

FOR THE FROSTING

• 8 oz. block cream cheese, softened
• 1 c. butter, softened
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/2 c. powdered sugar

DIRECTIONS

1. Make banana bread: Preheat oven to 350º, then grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper.
2. In a large bowl, stir together butter and sugars until combined. Add eggs, milk, and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and stir until completely incorporated. Gently fold in bananas, carrots, and pecans and mix until fully combined.
3. Pour batter into prepared pan and smooth top with a spatula. Bake about 1 hour, until a toothpick comes out with moist crumbs, then let cool.
4. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Beat in vanilla, salt, and powdered sugar until fluffy.
5. Once cool, frost bread and garnish with pecans.

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