Are you ready to indulge in a mouthwatering treat that’s not only delicious but also gluten-free and dairy-free? This Carrot Cake Banana Bread is the perfect fusion of flavors that will leave your taste buds dancing with joy! Imagine the sweetness of ripe bananas combined with the earthy goodness of grated carrots, all wrapped up in a moist, tender loaf that’s perfect for breakfast, a snack, or even dessert. Whether you’re gluten-sensitive or simply looking for a healthier option, this recipe is a must-try! Keep reading to discover how to create this delightful loaf that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup grated carrots
- 1 1/2 cups almond flour
- 1/2 cup maple syrup
- 3 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth puree.
- Grate fresh carrots using a box grater or food processor, ensuring you measure out exactly 1 cup of grated carrots.
- Add the grated carrots to the mashed bananas. Mix in the maple syrup and crack the eggs, whisking everything together until well combined.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, and nutmeg. Ensure all dry ingredients are well integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas are, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots for the best results!
- Grate Fresh Carrots: Freshly grated carrots will give your bread a wonderful texture and flavor. Avoid pre-packaged shredded carrots, as they can be drier.
- Mixing Technique: When combining wet and dry ingredients, be careful not to overmix. Gently fold the batter until just combined to ensure a light and fluffy loaf.
- Add Extra Flavor: Feel free to experiment with additional spices like ginger or cloves to enhance the flavor profile of your bread.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage!
- Serving Suggestions: Enjoy your Carrot Cake Banana Bread plain, or spread a little nut butter or dairy-free cream cheese on top for an extra treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 55mg
