Paleo Carrot Cake Banana Bread

This paleo carrot cake banana bread is so darn good! Perfectly spiced with the best cashew cream cheese frosting it makes a great breakfast or snack option.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword dairy free baking, gluten free carrot cake banana bread, paleo baking

Prep Time 10 minutes

Cook Time 55 minutes

Servings 8

Calories 516 kcal

Ingredients

Bread Ingredients

2 1/2 cups almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp 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 tsp vanilla extract

Cashew Cream Cheese Icing Ingredients

1 cup raw cashews
3 tbsp maple syrup
3 tbsp full fat coconut milk
1 tbsp apple cider vinegar
1/2 tsp 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 55-60 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!