Gluten Free Carrot Bread
An easy and delicious banana carrot breakfast bread made with paleo ingredients.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 slices
Preheat the oven to 350 degrees F. Lightly grease a 9x5" loaf pan.
In a large bowl, mash the bananas with a fork. Add the shredded carrots, eggs, melted coconut oil, vanilla, and syrup. Whisk until well combined. In a separate small bowl, combine the almond flour, baking soda, baking powder, sea salt, and cinnamon. Add dry ingredients to wet ingredients, and whisk until well combined. Fold in chopped walnuts.
Pour batter in greased loaf pan. It should only be about halfway full. Bake for 45-50 minutes or until a toothpick placed in the middle comes out clean. Let it cool for a few minutes before removing from the pan and slicing.
Serve with nut butter, butter, or cream cheese. Enjoy!
- Measure out 2 tbsp of the coconut oil after you melt it. If you measure when it's solid, you may use too much (which can lead to a soggy loaf). You can melt it in the microwave for 30-45 seconds or in a small saucepan on the stove.
- Store carrot bread in an airtight container at room temp or in the fridge for up to 5 days. It may last longer in the fridge.
- Freezing instructions: Let it cool completely then wrap in plastic wrap followed by aluminum foil. Place the wrapped loaf in a freezer bag and store for up to 3 months in the freezer. Let it thaw in the fridge before eating.
- Substitutions or additions: Omit the walnuts to make it nut-free. You can also fold in 1/4 cup of shredded coconut or 1/4 cup of mini chocolate chips before baking. Shredded parsnips can be subbed for the carrots, and chopped pecans can be used in place of walnuts.
Serving: 1slice | Calories: 209kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 276mg | Potassium: 247mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2446IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg