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 adapted  some recipes but the closet original of the the paleo recipe can be found at here . 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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Processed with VSCOcam with c1 preset

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 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 flour
  • 2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1 tsp Ground Ceylon cinnamon
  • 3 mashed Bananas
  • 3 large eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup Coconut oil, melted
  • 11/2 cup Organic carrot grated
  • 1 Tbsp Orange zest ( optional)
  • 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 flours, baking soda, salt and cinnamon.
  • In another bowl, combine bananas, eggs, vinegar and oil.
  • Add wet ingredients to the  dry mixture in the large bowl and combine thoroughly.
  • Fold in carrots, orange zest and nuts.
  • Bake at 350 F for 25 minutes.

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Sharing this on  Fiesta Friday and to the co-hosts Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower. Also linked up on Throwback Thursday

14 Comments Add yours

  1. Jhuls says:

    The recipe indeed sounds healthy and yummy. 🙂

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  2. Never added carrots to my banana bread but I am sure they added some color and great flavor!

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    1. This is the first time I added carrots and it turned out pretty good! Thanks for stopping by

      Like

  3. Loretta says:

    It looks so healthy and yummy! I’m sure I could whip that up for my next tea time treat 🙂

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    1. I hope you do Loretta…it does have a quick turnaround time and makes the kitchen smell so good.

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  4. I would never have thought to combine with carrot and banana together! But it sounds soo amazing and healthy! Thanks for sharing with us at FF!

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    1. Thanks Andrea. It turned out pretty good:)

      Like

  5. Ginger says:

    It looks stunning and it reads absolutely delicious!
    Happy Fiesta Friday!
    Ginger x

    Liked by 1 person

    1. Thanks much Ginger…Happy FF to you too!

      Liked by 1 person

  6. Thanks for sharing with us at Throwback Thursday. Can’t wait to see what you bring to the party this Thursday at 7:00.

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    1. Thank you and hope to share at the party again!

      Liked by 1 person

  7. plbnm says:

    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.

      Like

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