Carrot Banana Bread with Almond Flour

Looking for healthier versions of tea time snacks and trying to use my bananas and carrots, I found a number of recipes in my google search. I have made  almond flour banana bread numerous times but wanted to add some carrot.  I used 3 parts almond flour and 1 part buckwheat flour, still all gluten free. For the sweetness I used coconut nectar instead of dates. Dates would have been great but I was too lazy and short on time to use and wash a food processor 🙂

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Raw organic Almond Flour works great to give it the spongy texture, carrots add the vitamin c and walnut the rich nutrients. Add the bananas and eggs ( or egg substitute) and its really a great breakfast food.

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I love citrus zest and use it as much as I can. Drying your own organic peels and grinding them is a great way to use zest in food, soaps and cleaners. I had fresh mandarins on hands and the freshness brought a punch to the bread.

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For tea time in my house  it was served with Matcha tea and a side of crème fresh. I found this simple article on Matcha if you want to learn more about this tea full of antioxidants.

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Carrot Banana Bread -food for the soul

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup buckwheat or oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 3 mashed Bananas
  • 2 – 3 tbsp coconut nectar or date paste
  • 3 large eggs ( or equivalent egg substitute)
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil, melted
  • 11/2 cup organic carrot grated
  • 1 tbsp orange zest ( or sub lemon zest)
  • 1 cup chopped or halved walnuts

Putting it together

  • Preheat oven to 350 F and grease a loaf pan with coconut oil
  • In a large bowl, combine the dry ingredients.
  • In another bowl, combine  bananas, eggs ( or substitute), coconut nectar, vinegar and oil.
  • Add wet ingredients to the dry mixture in the large bowl and combine thoroughly. Adjust the sweetness as needed.
  • Fold in carrots, orange zest and nuts.
  • Bake at 350 F for 30 – 40 minutes.

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14 thoughts on “Carrot Banana Bread with Almond Flour”

  7. Hello. Looks delicious! Noticed in the narrative that you mentioned using coconut nectar for sweetness – however, didn’t see the coconut nectar mentioned in the recipe itself – only coconut oil. How much nectar and/or dates would you use? Thank you! Your site is a delight! Be safe.

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    1. Oh you are so right I missed listing the sweet ingredients:) thank you and I will update. Please use 1/2 cup of coconut nectar or 5-7 dates processed (pits removed). This bread is not too sweet so please adjust to your taste. Thank you so much to stopping by and helping me update my recipe.

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