With all of these recipes up for carrot cake bread for Easter, I am still craving a classic carrot cake. But I decided I would make it more interesting by making it into a Paleo banana bread! The bananas pair perfectly with the carrot cake flavors and are a natural, moist sweetener. It is currently my go to breakfast and snack topped with some almond butter! A great way to sneak in both fruits and vegetables, and the walnuts help give it a great crunch!

Ingredients:

  1. 3/4 cup plus 3 TB Almond Flour
  2. 1/4 cup coconut flour
  3. 1 tsp baking soda
  4. 3 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/2 tsp cardamom
  7. 1 tsp ginger
  8. 1/2 tsp salt
  9. 2-3 ripe bananas
  10. 3 eggs
  11. 1 TB coconut oil melted
  12. 2 TB almond butter
  13. 1 tsp vanilla
  14. 3 grated carrots
  15. 1/4 cup walnuts

Instructions:

  1. Preheat oven 350 degrees F and spray a bread pan
  2. Whisk together flours, baking soda, spices, and salt
  3. In separate bowl whisk wet ingredients, including, bananas, eggs, coconut oils, almond butter, and vanilla
  4. Add the dry mix to the wet and mix together
  5. Stir in the grated carrots
  6. Put into a pan and top with walnuts, place in oven for 45 to 50 minutes
  7. Refrigerate once cooled for storage
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