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.
Servings: 8
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees. Lightly grease a loaf pan (9x5 or 8x4), 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.
Nutrition
Calories: 434kcal | Carbohydrates: 32g | Protein: 11g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 345mg | Potassium: 358mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2784IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg