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Paleo Carrot Banana Breakfast Bread
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Gluten Free Carrot Bread

An easy and delicious banana carrot breakfast bread made with paleo ingredients.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 slices
Calories 209kcal

Ingredients

Instructions

  • 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!

Notes

  • 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: 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.

Nutrition

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