Paleo Carrot Cake Banana Bread Recipe
User Reviews
4.3
Paleo Carrot Cake Banana Bread Recipe
Description
The recipe starts with blending ripe bananas, eggs, pure maple syrup, vanilla extract, almond flour, baking powder, cinnamon, and sea salt until smooth. Shredded coconut, grated carrot, raisins, and walnuts are folded into this batter to add texture and flavor reminiscent of carrot cake. The batter is poured into a parchment-lined loaf pan, sprinkled with additional coconut and walnuts if desired, and baked first covered with foil to prevent excessive browning and maintain moisture.
After the initial baking time, the foil is removed so the bread can finish baking and develop a golden crust. The doneness can be checked either by a clean toothpick test or by reaching an internal temperature of 190°F. The combination of naturally sweet bananas, warming cinnamon, and moist carrot makes this loaf a filling and flavorful quick bread suitable for breakfast or snacks.
Ingredients
- 3 large banana about 1.5 cups when mashed, ripe
- 2 large egg
- 3 Tbsp (45ml) pure maple syrup
- 2 tsp vanilla extract pure
- 2 cups (8 oz) almond flour finely ground
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt sea salt
- 1 cup (5.6 oz) coconut plus more for sprinkling, unsweetened, shredded
- 1 large carrot grated (about 1 cup)
- 1/2 cup raisins
- 1/2 cup walnut plus more for sprinkling on top, raw
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Add the first 8 ingredients (bananas through sea salt) to a blender and blend until completely smooth. Note: If you don't have a powerful blender, simply mash the bananas in a mixing bowl first, then mix all of the ingredients in the mixing bowl.
- Use a rubber spatula to fold the remaining four ingredients into the batter (shredded coconut through walnuts) until well-combined.
- Transfer the batter to the prepared loaf pan and smooth into an even layer. Sprinkle with additional shredded coconut and walnuts if desired. Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 45 minutes. Remove the foil from the loaf pan and bake for another 10 to 20 minutes, or until the bread tests clean. A great way of testing whether or not quick bread is fully cooked is by inserting a digital thermometer in the center of the bread. If the thermometer reads 190 degrees Fahrenheit or higher, the bread is cooked through.
- Allow bread to cool at least 1 hour before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 268kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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