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.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 576kcal
Cashew Cream Cheese Icing Ingredients
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!
- 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.
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