To my fellow carrot cake lovers, I feel like I just don’t eat carrot cake enough despite how much I love it!! This paleo carrot cake banana bread was born solely out of a personal craving and the result is a moist and flavorful bread that you’ll love! The whole thing is topped off with a dairy-free cinnamon cream cheese frosting that is to die for!
Here’s what you’ll need:
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 2 tsp +1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 ripe bananas, mashed
- 2 eggs
- 1/3 cup coconut sugar
- 1 heaping cup of shredded carrots
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1/3 cup chopped walnuts
- 4oz dairy free cream cheese, softened
- 1/4 cup confectioners sugar
Preheat oven to 350 degrees and line a loaf pan with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, 2 tsp of cinnamon, nutmeg, baking soda and salt. Set aside.
In another bowl, add the mashed bananas, then mix in the eggs one at a time. Whisk in the coconut sugar, then the carrots, coconut oil and vanilla. Pour the wet ingredients into the bowl of dry ingredients and fully incorporate without over-mixing. Fold in the walnuts.
Transfer the mix into the loaf pan and bake for 40-50 minutes, until a toothpick comes out clean. Set aside and allow the bread to cool completely.
While the bread cools, make the cream cheese frosting but combining the softened cream cheese, confectioners sugar and 1/2 tsp of cinnamon in a bowl.
Evenly spread the cream cheese frosting on the bread, top with an extra sprinkle of cinnamon, and cut into 6-8 even slices.
PALEO CARROT CAKE BANANA BREAD
Ingredients:
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 2 tsp +1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 ripe bananas, mashed
- 2 eggs
- 1/3 cup coconut sugar
- 1 heaping cup of shredded carrots
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1/3 cup chopped walnuts
- 4oz dairy free cream cheese, softened
- 1/4 cup confectioners sugar
Instructions:
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, 2 tsp of cinnamon, nutmeg, baking soda and salt. Set aside.
- In another bowl, add the mashed bananas, then mix in the eggs one at a time. Whisk in the coconut sugar, then the carrots, coconut oil and vanilla.
- Pour the wet ingredients into the bowl of dry ingredients and fully incorporate without over-mixing. Fold in the walnuts.
- Transfer the mix into the loaf pan and bake for 40-50 minutes, until a toothpick comes out clean. Set aside and allow the bread to cool completely.
- While the bread cools, make the cream cheese frosting but combining the softened cream cheese, confectioners sugar and 1/2 tsp of cinnamon in a bowl.
- Evenly spread the cream cheese frosting on the bread, top with an extra sprinkle of cinnamon, and cut into 6-8 even slices.