Sometimes I think I should change my blog name to banana bread bites. I’ve been on a banana bread baking rampage for the past month and I don’t see any signs of stopping yet. I know I already posted about the best banana bread ever, but this grain free carrot banana bread gives that bread a run for its money.
My methodology behind this bread was simple. I wanted to create something that was grain free, and had no added sugar. I see a lot of paleo banana bread recipes that are loaded with honey and chocolate chips, (which are delicious, but not always necessary). I also wanted to create a bread free of any coconut oil or butter.
I found that adding carrot and banana to this bread gave it a nice natural sweetness and I didn’t need any added sugar. I’ve already made this bread twice and enjoy it in the evening with a cup of tea or in the morning with some almond butter.
Like all grain free and paleo breads the texture of this bread is definitely different from one made with wheat, but the flavor is really, really good. I love the nuttiness that the almond flour and ground flax bring mixed with the sweetness from the banana and carrot.
This bread may not rise as much in a traditional loaf pan, so I recommend using a smaller one like this 7.5 x 3.5 in magic loaf pan I found on Amazon.
Grain Free Carrot Banana Bread (makes 1 small loaf)
Ingredients:
1 small banana, mashed
1 cup shredded carrot
1 1/2 cups almond flour
1/4 cup ground flax
1/4 cup unsweetened almond milk
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1-2 tsp ground cinnamon
Directions:
Preheat your oven to 350F. Line your loaf pan with parchment paper and set aside.
In a small mixing bowl mash your banana and add your almond milk, vanilla and eggs. Mix until well blended.
Shred your carrot and add to the mixture and continue to blend well.
In a larger mixing bowl add your almond flour, ground flax, baking soda, cinnamon and salt and sift together. Fold your wet ingredients into the dry ingredients and mix until the mixture is nice and sticky.
Spoon your bread batter into your loaf pan and bake for 50 minutes. The top should be a nice golden brown.
This bread doesn’t hold up as well as traditional bread due to the lack of gluten, but it has a lovely flavor and is packed with all sorts of goodness from the flax and almond flour.
If you want a touch of sweetness, I’d add a tablespoon of honey, but honestly, I think this bread is sweet enough on its own from the carrot and banana.
What’s your favorite banana bread recipe? Apparently it’s my mission to make all of the different banana bread combos out there.
