Paleo Carrot Cake Banana Bread

4.67 from 12 votes

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 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 516kcal

Author: Dr. Erin Carter

Equipment

standing mixer

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
2 ripe bananas
1 1/2 cups shredded carrots
3 large eggs
1/4 cup melted coconut oil
1/4 cup honey
1 teaspoon vanilla extract

Cashew Cream Cheese Icing Ingredients

1 cup raw cashews
3 tablespoon maple syrup
3 tablespoon full fat coconut milk
1 tablespoon apple cider vinegar
1/2 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 55-65 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