Easy Almond Flour Carrot Banana Bread

The best of both worlds! My two favorite flavors- banana and carrot cake! It is grain-free and high in protein for the perfect balanced breakfast or even dessert option!

I love banana bread but I always want a little extra twist because sometimes banana bread can get boring. I also love carrot cake so I decided to mash the two together and make carrot banana bread. This bread is truly so good! It did not last long in my house and I have already made it several times this week. The secret ingredient in this bread is Greek yogurt. It makes the bread super moist and adds more protein to the bread. This bread is also super easy to make with ingredients you probably already have at home! It is also super customizable, you can add whatever extra mix-ins you want! I think chocolate, raisins, or even coconut shreds would be great alternatives!

Ingredients Needed:

• Almond Flour- This keeps the recipe grain-free. I have not tested another flour with this recipe.
• Bananas- You will need 1 cup so that would equate to 2 large or 3 medium bananas. If your bananas are not ripe enough you can place them into the oven at 350F for 10 minutes or until brown.
• Carrots- Make sure to use large carrots so that grating will be easier.
• Egg- You can also use an egg replacer if you are vegan. Flax eggs would also work.
• Greek Yogurt- This keeps the bread moist and adds some extra protein! You can use a dairy-free alternative but it does need to be thick.
• Nut Butter- You can use any nut butter of your choice.
• Dates & Walnuts- These are optional, but make the bread so much better! Adds a nice crunch too! You can swap them out for other options such as chocolate, raisins, or coconut shreds.
• Baking Powder
• Baking Soda
• Cinnamon- Optional

How To:

1. Preheat the oven to 350F.
2. Start by grating the carrots into a large bowl. Set that aside.
3. Then in a separate bowl, add the wet ingredients (mashed bananas, egg, greek yogurt, and nut butter. Mix well.
4. Once well combined, add in the grated carrots, dates, and walnuts. Omit the dates and walnuts if you desire.
5. Lastly, add the almond flour, baking powder, and baking soda. Mix until no flour clumps are visible.
6. Pour the batter into a greased and lined 9×5 loaf pan.
7. Place the bread into the oven for 25-30 minutes or until a toothpick comes out clean.
8. Let the bread cool completely before frosting! I used cream cheese frosting but feel free to buy or make your own.

Tips:

• How to store this? Store the bread cut up in an air-tight container for up to 5 days in the fridge.
• If you do not like dates or walnuts, try coconut shreds or raisins.
• You can use a flax egg instead of a regular egg.

More “Carrot Cake” Recipes You’ll Love:

• One Bowl Healthy Carrot Cake
• Carrot Cake Oatmeal Bars
• Carrot Cake Coffee Cake