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 🙂

Processed with VSCOcam with c1 preset
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.

CarrotBananaBread-1

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.

CarrotBananaBread-1-2

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.

CarrotBananaBread-1-4

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.

CarrotBananaBread-1-6

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

12 thoughts on “Carrot Banana Bread with Almond Flour”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s