Sweet and moist, with lots of warm spices and an irresistible vanilla icing, this carrot cake banana bread is sure to become a favorite! It’s perfect to serve at brunch or make it ahead of time as a grab and go breakfast or snack. Gluten-free, paleo, and family approved!
I’ve been craving easy Spring-themed baking recipes and knew I had to combine my two favorite – banana bread and carrot cake!
This is a quick bread that’s REALLY a cake, yet super easy to throw together. It’s great for breakfast and snacks and kids love it!
With this bread, you get the sweetness and moistness from the bananas and carrots plus the delicious flavor of warm spices used in carrot cakes.
Topped with the perfect vanilla drizzle, I knew it would be over the top delicious!
This carrot cake banana bread is a dessert that you can pass off for breakfast – which is big incentive for getting out of bed sometimes! Also great for brunches of course!
Let’s get into all the delicious details…
What You Need to Make Carrot Cake Banana Bread
If you’re familiar with grain free baking, you probably have what you need already in your pantry!
Bread Batter:
- blanched almond flour
- tapioca flour, or arrowroot
- baking powder
- baking soda
- ground cinnamon
- ground ginger
- fine sea salt
- bananas
- eggs
- pure maple sugar, or coconut sugar
- refined coconut oil, or ghee, or grass-fed butter, melted
- pure vanilla extract
- carrots
- Optional chopped nuts of your choice
Optional vanilla icing for drizzling:
- organic powdered sugar, or powdered monk fruit sweetener
- pure vanilla extract
- milk of choice
How to Make Carrot Cake Banana Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (8.5 x 4.5”)
In a large bowl, combine the almond and tapioca flours, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
In a separate large bowl, whisk together the eggs, banana, sugar, oil or butter, and vanilla until smooth. Stir in the carrots to incorporate, then add the dry ingredients to the wet and stir until well combined.
Fold in the chopped nuts, if using, then transfer the batter to the prepared loaf pan.
Bake in the preheated oven for 50 – 55 minutes or until golden brown and a toothpick inserted near the center of the loaf comes out clean, or with a few crumbs.
Allow the loaf to cook in the pan, placed on a wire rack, for 15 minutes. Using the parchment paper to grab onto, remove the bread from the pan and continue to cool on a wire rack completely.
Once cooled completely, you may drizzle with icing as desired. Whisk together the vanilla icing ingredients and drizzle as desired.
Allow the icing to set for 20 minutes, then slice, serve, and enjoy!
How to Store Leftover Bread
Leftover bread should be loosely covered and stored on the counter top for the first day, then cover and store in the refrigerator for up to 4 days.
I hope you’re ready for a new healthy quick bread that most definitely earns the title “cake” for how tasty it is!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Carrot Cake Banana Bread {Paleo}
Carrot Cake Banana Bread {Paleo}
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup overripe mashed bananas 2-3
- 3 large eggs at room temperature
- 3/4 cup pure maple sugar or coconut sugar
- 2 tablespoons refined coconut oil or ghee, or grass-fed butter, melted
- 2 teaspoons pure vanilla extract
- 1 cup finely shredded carrots squeezed with paper towels to remove excess moisture
- Optional chopped nuts of your choice 1/2 cup
Optional vanilla icing for drizzling:
- 3/4 cup organic powdered sugar or powdered monk fruit sweetener
- 1/2 teaspoon pure vanilla extract
- 3-4 teaspoons milk of choice
Instructions
-
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (8.5 x 4.5”)
-
In a large bowl, combine the almond and tapioca flours, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
-
In a separate large bowl, whisk together the eggs, banana, sugar, oil or butter, and vanilla until smooth. Stir in the carrots to incorporate, then add the dry ingredients to the wet and stir until well combined.
-
Fold in the chopped nuts, if using, then transfer the batter to the prepared loaf pan.
-
Bake in the preheated oven for 50 - 55 minutes or until golden brown and a toothpick inserted near the center of the loaf comes out clean, or with a few crumbs.
-
Allow the loaf to cook in the pan, placed on a wire rack, for 15 minutes. Using the parchment paper to grab onto, remove the bread from the pan and continue to cool on a wire rack completely.
-
Once cooled completely, you may drizzle with icing as desired. Whisk together the vanilla icing ingredients and drizzle as desired.
-
Allow the icing to set for 20 minutes, then slice, serve, and enjoy!
Nutrition
Want More Paleo Quick Bread Recipes? Try One of These!
No Sugar Added Paleo Banana Bread
Paleo Double Chocolate Zucchini Bread
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