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 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Diet: Diabetic, Gluten Free, Low Lactose
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 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!
- 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: 516kcal | Carbohydrates: 45g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 189mg | Potassium: 356mg | Fiber: 8g | Sugar: 21g | Vitamin A: 4121IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 3mg