Paleo Carrot Cake Banana Bread
This paleo carrot cake banana bread is amazing! Perfectly spiced with the best cashew cream cheese frosting it makes a great breakfast or snack option.
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 cooking 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. It won't turn out.
- 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.
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