Combining two classic flavors in one delicious bread!! This Carrot Cake Banana Bread is the perfect spring treat, snack, or even breakfast. Packed with nutrients and a delicious flavor. You’ll love that it’s naturally sweetened, Paleo, Gluten-free, and kid approved!
A Healthy variation of banana bread:
Banana bread is one of those treats that has stood the test of time. Definitely one that I loved from my childhood! As a nutritionist, I look for ways to take some of those foods that I absolutely loved and make them nutrient dense, and delicious.
So easy to do when it comes to this Carrot Cake Banana Bread! The bananas are a great way to sweeten up the bread without having to use much sweetener. All the goodies: raisins, unsweetened coconut, walnuts, and shredded carrots give another burst of delicious flavor and nutritious value. It has a perfectly moist texture, and we get the bonus of protein and healthy fats from almond flour.
Carrot Cake + Banana Bread = a perfect match!
Have I told you all lately how much I love carrot cake? It’s not something I talk about often on the blog, I’m too busy discussing my obsession with chocolate. But I need you all to know, carrot cake is another love of mine. I love the texture and flavors with shredded carrots, coconut, walnuts, raisins, and especially love the spice.
And banana bread……Something I make all the time for my little banana bread loving fam. I have no shortage of banana bread recipes on my site from Chocolate Chip Banana Bread to Double Chocolate Banana Bread— I love them all! So naturally a carrot cake variation seemed to be fitting, and the perfect combo.
And they are!! So on this Friday afternoon, enjoying a fat slice of this carrot cake banana bread with my cup of tea. And telling you how much I love it!!
Making Carrot Cake Banana Bread:
You will need the following simple ingredients:
- almond flour
- coconut sugar
- baking soda
- baking powder
- kosher salt
- shredded coconut
- ripe bananas
- coconut oil
- grated carrots
- chopped walnuts (or pecans)
To make, we simply mix our dry ingredients in one large bowl, and the wet ingredients in a separate bowl. Combine them together and spread in a loaf pan to bake for 45 minutes!
Serving and Storing:
This bread is the ultimate easy breakfast, afternoon snack, or even lunchbox treat. I made two loaves this week, and already found my family has devoured both! It tastes delicious warm out of the oven with butter, or just plain.
This bread can be easily frozen and eaten throughout the week for a busy weekday morning. I pre-slice and store in a ziploc bag. Each morning when I am ready to eat, I just bring to room temperature for 20 minutes.
Carrot Cake Banana Bread
Carrot Cake Banana Bread comes together with 15 minutes of prep time and 45 minutes of bake time! The Paleo and Gluten-free bread is naturally sweetened and perfectly moist.
- 2.5 cups blanched almond flour
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 2 bananas, ripe mashed
- 1/4 cup coconut oil melted
- 3 eggs
- 1 cup grated carrots
- 1/2 cup walnuts or pecans
Preheat your oven to 350 degrees. Lightly grease a loaf pan (9×5 or 8×4), and set aside.
In a large bowl, mix together your dry ingredients: almond flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, salt, shredded coconut, and raisins.
In a smaller bowl, mix together your wet ingredients: coconut oil, carrots, mashed bananas, and eggs. Now fold in your wet ingredients to the dry. Continue to mix until all dry pockets are incorporated, now fold in the nuts.
Spoon the batter into the loaf pan. Spread evenly across the top, and place in the oven. Bake for 40-45 minutes, or until the top is golden brown. Remove from oven and let cool for at least 10 minutes before removing from pan.