Almond Flour Carrot Cake Banana Bread
Can’t choose between carrot cake and banana bread? You don’t have to now! This Almond Flour Carrot Cake Banana Bread is soft, moist, and sweet without any added sugar. It has bananas, shredded carrots, and warm spices in it.It’s gluten-free, refined sugar-free, and tastes great. It’s great for breakfast, a snack, or dessert.
Let’s start baking!
Things You Will Need
- Bowls for mixing
- Whisk
- Spatula
- Pan for a loaf of bread that is 9 by 5 inches
- Grater for carrots
What You’ll Need
Bread Ingredients:
- 2 ripe bananas, mashed
- 1 cup of shredded carrots
- 2 1/2 cups of almond flour
- Two eggs
- ¼ cup of honey or maple syrup
- 2 tablespoons of melted coconut oil
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- ½ teaspoon of nutmeg
- 1 tsp of baking soda
- ¼ teaspoon of salt
- ½ cup of chopped walnuts (optional, but very tasty!)
Toppings (optional but delicious):
- A little bit of honey
- More chopped walnuts
How to do it
Step 1: Squash the bananas
In a bowl, mash the ripe bananas until they are smooth.
Step 2: Add the wet things
Add shredded carrots, eggs, maple syrup, melted coconut oil, and vanilla extract to the bowl. Mix well until everything is well mixed.
Step 3: Mix the dry ingredients together.
In another bowl, mix together the almond flour, cinnamon, nutmeg, baking soda, and salt.
Step 4: Mix the wet and dry ingredients together
Mix the dry ingredients into the wet mixture with a gentle folding motion until they are just combined. If you’re using them, add the chopped walnuts.
Step 5: Put in a loaf pan
Put the batter in a greased 9×5-inch loaf pan and smooth out the top.
Step 6: Bake the bread
Bake for 40 to 45 minutes at 350°F (175°C), or until the top is golden brown and a toothpick comes out clean.
Step 7: Let it cool and cut it
Let the bread cool all the way down before cutting it. If you want, you can drizzle honey on top and add more walnuts.
Expert Advice
- Use bananas that are too ripe to make them sweeter and moister.
- To keep the bread soft, don’t mix it too much. Just mix it until it’s all mixed together.
- For the best texture, let it cool all the way down before cutting it.
- Need more protein? Put in 1 tablespoon of chia seeds or flaxseeds.
- If you don’t want nuts, leave out the walnuts or use sunflower seeds instead.
Storage and leftovers
- You can keep it at room temperature for two days or in the fridge for up to five days.
- You can freeze slices one at a time for up to two months.
In conclusion
That’s all there is to it—your Almond Flour Carrot Cake Banana Bread is done! It has a lot of cozy flavors, is moist, and is naturally sweet. It’s great for breakfast, snacks, or dessert. Give it a shot, snap a picture, and tell me how it went.Have fun! 🍌🥕✨