CARROT CAKE BANANA BREAD BARS | Well Made by Kiley

Well Made by Kiley

Name: CARROT CAKE BANANA BREAD BARS
Total time: 20 min
Yield: 2
Ingredients: O Organics Sugar, Organic, Powdered; O Organics Cream Cheese Spread Tub; Truvia Cane Sugar Blend, Mix Of Stevia Sweetener And Cane Sugar; Diamond Pecans, Chopped; Carrot; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Whole Nutmeg; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Bob's Red Mill Gluten Free Oatmeal Cup, Apple & Cinnamon; Gold Medal All Purpose Flour with Resealable Bag; Rodelle Vanilla Extract, Gourmet; Lactaid Whole Milk; O Organics Maple Syrup, Organic, 100% Pure; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; Vital Farms Alfresco Pasture-Raised Grade A Large Eggs - 12ct; Organic Banana

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CARROT CAKE BANANA BREAD BARS

Serves 2

CARROT CAKE BANANA BREAD BARS

0 servings

What you need

powdered sugar

cream cheese

Truvia Cane Sugar Blend, Mix Of Stevia Sweetener And Cane Sugar

natural cane sugar

chopped pecans

carrot

iodized salt

nutmeg

ginger

McCormick Gourmet™ Organic Ground Saigon Cinnamon

ground cinnamon

Bob's Red Mill Gluten Free Oatmeal Cup, Apple & Cinnamon

quick oats

all purpose flour

vanilla extract

milk

maple syrup

Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

plain greek yogurt

Vital Farms Alfresco Pasture-Raised Grade A Large Eggs - 12ct

egg

banana

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Instructions

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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