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Paleo Carrot Cake Banana Bread Recipe

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4.1 from 15 reviews

This Paleo Carrot Cake Banana Bread combines the natural sweetness of bananas and grated carrots with wholesome almond flour and warm spices for a moist, flavorful loaf. Perfect for breakfast or a healthy snack, it’s topped with a creamy, paleo-friendly coconut butter and yogurt frosting that adds a luscious finish without refined sugars or gluten.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 2 cups (200g) almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/3 cup raisins (optional)
  • Optional: walnuts to taste

Wet Ingredients

  • 1 ½ cups (150g) grated carrot
  • 2 large eggs
  • ½ cup (125g) mashed banana
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla Greek yogurt or non-dairy yogurt
  • 1/4 cup melted coconut butter

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (180°C) and line a loaf pan with baking paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed banana, grated carrot, eggs, and vanilla extract. Whisk these together until the mixture is smooth and well blended.
  3. Add Dry Ingredients: Gradually add the almond flour, baking powder, cinnamon, and ground ginger to the wet mixture. Stir carefully until all ingredients are well combined to form the batter.
  4. Incorporate Add-ins: Fold in the raisins and walnuts if using, ensuring even distribution throughout the batter.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
  6. Prepare the Frosting: While the bread bakes, mix the vanilla Greek or non-dairy yogurt with the melted coconut butter in a small bowl using a spoon until smooth and creamy.
  7. Cool and Frost: Once the bread has completely cooled, spread the prepared coconut butter and yogurt frosting evenly over the top. Slice and serve to enjoy the moist, flavorful loaf.

Notes

  • Ensure the bread is fully cooled before frosting to prevent melting the topping.
  • You can substitute walnuts with pecans or omit nuts for a nut-free option.
  • The yogurt used can be dairy or plant-based to keep the recipe paleo-friendly.
  • Check for doneness towards the end of baking to avoid drying out the bread.
  • This banana bread stores well in an airtight container for up to 3 days or can be frozen for later enjoyment.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Paleo
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/paleo-carrot-cake-banana-bread-recipe/