Carrot Cake Banana Bread: Satisfy your sweet cravings with a delightful twist! Our Carrot Cake Banana Bread combines the warmth of carrot cake with the comfort of banana bread in a single, irresistible creation.
Join us as we share the steps to create this moist and flavorful treat that’s perfect for breakfast, dessert, or sharing with loved ones. Let’s embark on the journey of blending two beloved classics into a harmonious and indulgent masterpiece!
The Carrot Cake Banana Bread is Gluten Free, Dairy Free, Low Carb, Meal Prep Friendly, Freezer Friendly, Vegetarian, but with Nuts.
Nutrition per serving:
- Kcal: 183
- Carbs: 14 grams
- Protein: 6 grams
- Fat: 13 grams
- Fibre: 3 grams
Prep time: 15 min
Cook time: 55 min
Ingredients – 10 servings:
- ½ cup (125g) mashed banana
- 1 ½ cups (150g) grated carrot
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups (200g) almond flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ⅓ cup (55g) raisins
- ¼ cup (30g) walnuts, chopped
What you need to do:
- Preheat the oven to 350°F (180°C) and line a loaf tin with baking paper.
- In a large bowl, mix together the mashed banana, carrots, eggs and vanilla extract.
- In a separate bowl, combine the almond flour, baking powder and spices.
- Fold the almond flour mixture through the banana and carrot mixture until well combined.
- Add in raisins and walnuts, mix again and transfer into the loaf tin. Bake in the oven for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and set onto a wire rack to cool completely before serving.
- Store the bread in an airtight container on the counter top for 2-3 days.
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