Paleo Carrot Cake Banana Bread
A perfect marriage of classic banana bread and carrot cake that is nutritious!
Servings: 1 loaf
Calories: 268kcal
Equipment
- 9" x 5" Loaf Pan
Ingredients
- 3 large ripe bananas about 1.5 cups when mashed
- 2 large eggs
- 3 Tbsp (45ml) pure maple syrup
- 2 tsp pure vanilla extract
- 2 cups (8 oz) finely ground almond flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup (5.6 oz) unsweetened shredded coconut plus more for sprinkling
- 1 large carrot grated (about 1 cup)
- 1/2 cup raisins
- 1/2 cup raw walnuts plus more for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Add the first 8 ingredients (bananas through sea salt) to a blender and blend until completely smooth.
- Fold the remaining four ingredients into the batter (shredded coconut through walnuts) until well-combined
- Transfer the batter to the prepared loaf pan and smooth into an even layer. Sprinkle with additional shredded coconut and walnuts if desired. Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 45 minutes. Remove the foil from the loaf pan and bake for another 10 to 20 minutes, or until the bread tests clean. A great way of testing whether or not quick bread is fully cooked is by inserting a digital thermometer in the center of the bread. If the thermometer reads 190 degrees Fahrenheit or higher, the bread is cooked through.
- Allow bread to cool at least 1 hour before slicing and serving.
Nutrition
Serving: 1of 12 | Calories: 268kcal | Carbohydrates: 12g | Protein: 6g | Fat: 19g | Fiber: 3g | Sugar: 12g