Carrot Cake Banana Bread

I have been in quite the season of transition! I moved to Hawaii indefinitely and so far I have been really just investing a lot of time into my physical, mental, and spiritual health. With all that transition….. I have not been able to be in the kitchen much! Finally my first blog post in Hawaii post is here!!! And this banana bread honestly just SLAPS.

As you know I am a big fan of banana bread. So what could be better than a carrot cake inspired banana bread?? I really am not sure! So here it its! Nutty, slightly sweet, and full of nutrients! A one bowl carrot cake banana bread recipe complete with vegan cream cheese frosting!

I dare you to try and not eat the whole loaf in one setting……

Print Recipe

Gluten Free Carrot Cake Banana Bread

Course

Snacks

Prep Time

7 Minutes

Cook Time

40-45 Minutes

Servings

Slices

Ingredients

• 1 cup mashed banana
• 1/3 cup non dairy milk I used macadamia
• 1/2 cup coconut sugar
• 1 egg if making vegan sub for flax egg
• 1.5 cup almond flour
• 1/2 cup gluten free oats
• 2 tsp baking powder
• 2 heaping tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp nutmeg
• 1 cup shreadded carrot
• 1/3 cup chopped walnuts i prefer them toasted! it really brings out the nutty taste

Cream Cheese frosting

• 4 oz vegan cream cheese softened
• 1/3 cup coconut sugar
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla

Course Snacks Prep Time 7 Minutes Cook Time 40-45 Minutes Servings Slices Ingredients 1 cup mashed banana 1/3 cup non dairy milk I used macadamia 1/2 cup coconut sugar 1 egg if making vegan sub for flax egg 1.5 cup almond flour 1/2 cup gluten free oats 2 tsp baking powder 2 heaping tsp cinnamon 1/2 tsp all spice 1/4 tsp nutmeg 1 cup shreadded carrot 1/3 cup chopped walnuts i prefer them toasted! it really brings out the nutty taste Cream Cheese frosting 4 oz vegan cream cheese softened 1/3 cup coconut sugar 1/2 tsp cinnamon 1/2 tsp pure vanilla

Instructions

1. Preheat the oven to 350 degrees. Line the loaf pan with parchment paper.
2. Mix the mashed banana, coconut sugar, milk, egg, and vanilla in a bowl until smooth.
3. Mix the almond flour, oats, baking powder, cinnamon, allspice, and nutmeg in a different bowl.
4. Add the dry ingredients into the wet ingredients. Fold in carrots and nuts
5. Pour into the prepared pan. And bake for 40-45 min. I use the tooth pick method. Once inserted if it comes out clean it is done! Let cool completely.
6. Mix the vegan cream cheese, coconut sugar, cinnamon, and vanilla with either a had mixer or by hand! It should mix easily If the cream cheese is room temp.
7. Once the loaf has cooled completely then frost the loaf and top with extra walnuts! ENJOY this carrot cake SLAPS and it is filled with nutrients!

Recipe Notes

Can easily be made vegan by subbing egg for flax egg! 1 Tbsp flaxseed meal =2 ½ Tbsp water