Description
This Dairy-Free Carrot Cake Banana Bread is a moist and flavorful treat, combining the natural sweetness of bananas and carrots with warm spices, providing a decadent yet healthy experience.
Ingredients
Scale
3 medium Overripe Bananas
1.5 cups Grated Carrots
1/2 cup Maple Syrup
1/3 cup Avocado Oil
1 total Flax Egg or Large Egg
1 teaspoon Vanilla Extract
2 cups Oat Flour or Spelt Flour
2 teaspoons Cinnamon & Nutmeg
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 cup Chopped Walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper
- Mash the overripe bananas in a large mixing bowl until smooth
- Whisk in the maple syrup, avocado oil, vanilla extract, and flax egg or egg until glossy
- Fold in the grated carrots
- Sift in the flour, cinnamon, nutmeg, baking soda, and baking powder, then gently fold until just combined
- Fold in the chopped walnuts
- Pour the batter into the prepared pan and smooth the top
- Bake for 50 to 60 minutes, or until a toothpick comes out clea
- Cool in the pan for 10 minutes before transferring to a wire rack
Notes
To make it nut-free, use pumpkin seeds or sunflower seeds instead of walnuts.
Roast bananas in their skins for higher sweetness if not ripe enough.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg