You are going to love this gluten-free carrot cake banana bread. It's easy to make, is super moist, and has the most amazing flavour. This bread is also high in protein and has the most amazing dairy-free cashew cream cheese frosting to top it off.
Almond flour recipes like almond flour and banana pancakes and no added sugar banana bread are some of my all time favourite which is why I am so excited for you to try this gluten-free carrot banana bread recipe!
Table of Contents
Why you will love this bread:
- It has the best flavour! It's a fun twist on traditional banana bread and is perfectly spiced with both cinnamon and nutmeg and is then topped with the most delicious cashew cream cheese frosting.
- It's quick and easy to make and only takes a few minutes to prepare.
- This banana bread recipe is high in protein with 14 grams of protein per slice even though it's made without protein powder or cottage cheese.
- This healthy gluten-free carrot cake banana bread is also grain free, dairy free, paleo, and refined sugar-free.
If you love carrot cake you will also love my healthy carrot cake donuts.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt. Do not try swapping the tapioca flour for cassava flour as they are very different.
- Produce: carrots and bananas. Be sure to use ripe bananas or extra ripe bananas rather than green bananas.
- Wet ingredients: coconut oil, honey or maple syrup and vanilla extract.
- Eggs: eggs help add moisture and help the bread rise when it bakes.
- Spices - cinnamon, nutmeg and sea salt are the perfect warm spices to give this paleo carrot cake bread the most delicious flavour.
- Icing ingredients: raw cashews, apple cider vinegar, coconut milk and maple syrup. I recommend using full fat coconut milk.
Recipe variations and add ins:
- Feel free to top this gluten-free carrot cake banana bread with fresh berries, chopped nuts, or raisins.
- You could add in some chopped nuts or raisins to the bread recipe for even more texture.
How to make gluten-free carrot cake banana bread:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add the dry ingredients to the bowl of your standing mixer.
- Step 2: Add the remaining bread ingredients to the bowl.
- Step 3: Mix the ingredients well until you have a chunky batter.
- Step 4: Line a bread pan with parchment paper and transfer the batter to the loaf pan. Spread it into an even layer with a spoon or knife. Bake the bread for 60-65 minutes, or until a toothpick inserted inside comes out clean.
- Step 5: While the bread is baking make the icing by blending all the icing ingredients together in your food processor until they are smooth.
- Step 6: When the bread is done cooking top it with the icing and allow the bread to cool. Then serve and enjoy!
Top Tips:
- Do not try swapping the flours. I can't guarantee that any swaps will work out.
- Use room temperature eggs for best results.
- You can cool this bread in the loaf pan or cool it faster by transferring it to a wire rack.
- Storage: store this gluten-free carrot cake banana bread in the fridge in an airtight container for up to 7 days.
Gluten-free-carrot-cake-banana-bread FAQs:
Can I substitute the tapioca flour for cassava flour?
Definitely not! Tapioca flour and cassava flour are very different flours and the bread will be a crumbly, dry mess if you try using cassava flour instead.
Can I swap the eggs in this recipe to make it vegan?
I have not tried this recipe with any egg substitutes. I am not sure it would work out with egg substitutes but if you do try it please let me know how it goes.
Is this carrot cake banana bread vegan?
No, this recipe is not vegan because it contains eggs. I do not recommend omitting the eggs or trying to replace them with any egg replacers.
Can I freeze this bread?
Yes, this bread freezes really well. I recommend freezing it without the icing, and then adding that once it has thawed.
Other gluten-free baked goods that you'll love:
Recipe
Gluten-free Carrot Cake Banana Bread
You are going to love this gluten-free carrot cake banana bread. It has such a delicious flavour and makes the perfect high protein breakfast or dessert.
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Servings: 8
Calories: 576kcal
Equipment
Ingredients
Bread Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 2 tablespoon coconut sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1 ripe banana
- 1 1/2 cups shredded carrots
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Cashew Cream Cheese Icing Ingredients
- 1 1/4 cup raw cashews
- 1/4 cup maple syrup
- 1/4 cup full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- pinch sea salt
Instructions
- Preheat your oven to 350F.
- Add all the bread ingredients to the bowl of your standing mixer and blend well until smooth.
- Line a bread pan with parchment paper and transfer the dough to the pan. Spread it into an even layer with a spoon or knife. Bake the bread for 60-65 minutes, or until a toothpick inserted inside comes out clean.
- While the bread is baking make the icing by blending all the ingredients together in your food processor until they are smooth.
- Once the bread is cooked top it with the icing and allow the bread to cool. Then serve and enjoy!
Notes
- Do not try swapping the flours in this recipe.
- Feel free to top the bread with fresh berries, chopped nuts or raisins.
- Store this bread in the fridge in an airtight container for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 576kcal | Carbohydrates: 56g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 344mg | Fiber: 7g | Sugar: 31g | Vitamin A: 4111IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 4mg
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Pam
This is so so good!! Must try! Thank you for this recipe!
Erin Carter
Oh I am so happy you love it!!!!!
Kristie
Soooo good!
Rayna
I've subscribed. How do I get this recipe?
Erin Carter
It's in the dessert e-book that you get in your welcome email. Check your spam folder too. Sometimes the email ends up there.
Andrea
Please send me your Paleo Carrot Banana Bread recipe
Erin Carter
Sign up for my newsletter and you will get it!
Mary
Can’t seem to get the recipe...is it off of your website by now.? Thx 🙂
Erin Carter
As the post mentions you get the recipe if you sign up for the newsletter. I will then be emailed to you! I hope you love it!
Michelle
So delicious, even without the frosting! I will be saving this recipe!
Erin Carter
Oh I am so glad you love it!!!! thanks so much for commenting
Michelle
I made it 2 weeks in a row!
Colleen
Thanks for the recipe, Erin. I made muffins instead of bread. Filled a 10 cup pan right full with batter and got awesome, crisp 'muffin tops'. First time that's happened since I stopped baking with wheat. Also the first time I've made grain free muffins that have the same texture as wheat flour muffins. It's that tender texture I really miss. Grain free muffins can be moist, but are usually heavy, almost 'gummy' and not light and fluffy like these were. Great flavor, too! Enjoy your holiday!
Erin Carter
Colleen I'm so glad you liked it! How long did you cook them to make the muffins? I am sure I will have other people asking 🙂