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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

Cashew Cream Cheese Icing Ingredients

Instructions

  1. Preheat your oven to 350F

  2. Add all the bread ingredients to the bowl of your standing mixer and blend well until smooth

  3. 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

  4. While the bread is cooking make the icing by blending all the ingredients together in your food processor until they are smooth

  5. Once the bread is cooked top it with the icing and allow the bread to cool. Then serve and enjoy!

Recipe Notes

  1. Do not try swapping the flours in this recipe. It won't turn out
  2. Feel free to top the bread with fresh berries, chopped nuts or raisins
Nutrition Facts
Paleo Carrot Cake Banana Bread
Amount Per Serving
Calories 516 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 61mg20%
Sodium 189mg8%
Potassium 356mg10%
Carbohydrates 45g15%
Fiber 8g33%
Sugar 21g23%
Protein 14g28%
Vitamin A 4121IU82%
Vitamin C 4mg5%
Calcium 119mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.