Carrot Cake Banana Bread is the best of both worlds! Super moist, perfectly sweet, and glazed to perfection - you won't be able to stop at one slice! If you are a lover of carrot cake and a lover of banana bread, this recipe will change your life.
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or heavily grease with butter.
To make the bread:
In a large bowl, cream butter and sugars together until light and fluffy. Add eggs, bananas, carrot, vanilla, and sour cream. Mix until well combined.
In a small bowl, combine flour, baking soda, pumpkin pie spice, and salt. Add large spoonfuls of the dry ingredients to the wet ingredients and stir just enough to fully incorporate. Once all of the dry ingredients have been mixed in, fold in the walnuts.
Add batter to prepared pan and cook in preheated oven for 60 minutes. remove from oven and allow to cool in pan on cooling rack for about 10 minutes. Remove loaf from pan and allow to finish cooling fully on rack.
To make the glaze:
Using whisk attachment on stand mixer, beat cream cheese until extremely light and fluffy. Beat in powdered sugar until fully mixed. Stir in vanilla and milk and whisk until fully combined. If you prefer your glaze to be thinner, add more milk. Drizzle over cooled loaf.