CARROT CAKE BANANA BREAD BARS

Preheat the oven to 350F. Grease a bar pan with nonstick cooking spray OR line a 8x8” baking pan with parchment paper; set aside.
In a large bowl, whisk together mashed bananas, egg, greek yogurt, maple syrup, milk, and vanilla until smooth.
Then, fold in the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. 
Add in the grated carrots and chopped pecans; fold to combine. Set aside.
In a small bowl, combine all of the ingredients for the cinnamon crunch topping. 
If using a bar pan, divide the batter evenly among the little troughs. Then top each with a sprinkle of the cinnamon crunch mixture
If using a 8x8” baking pan, add all of the batter to the prepared pan, and sprinkle the top with the cinnamon crunch mixture
For a bar pan, bake at 350F for 20-25 minutes.
For a 8x8” baking pan, bake at 350F for 25-30 minutes, or until golden and a toothpick inserted in the middle comes out clean.
While baking, make the cream cheese glaze by beating together the ingredients in a medium bowl, until smooth.
Let cool for 10 minutes before removing or cutting into 12 squares.
Top with the cream cheese glaze and serve.
Enjoy!
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