Carrot Cake Banana Loaf
A moist and soft carrot cake-flavoured banana bread that tastes like cake, while being super healthy. This super simple recipe is another fun way to use up your ripe bananas!
Ingredients
- 1 cup almond flour
- ¾ cup oat flour
- 2 tbsp coconut flour
- 1 tbsp ground flax seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cardamom
- pinch of salt
- 2 overripe bananas
- ½ cup shredded carrot (save some to garnish)
- ½ cup maple syrup
- 1 egg
- ¼ cup yogurt of choice
- 2 tsp vanilla extract
Cashew Cream Cheese Frosting
- 1 cup raw cashews (soaked in boiling hot water 30 mins, or overnight)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of salt
- optional: raw pecans, shredded carrot (to garnish)
Instructions
- Preheat the oven to 350°.
- Combine dry ingredients in a blender.
- Add in the wet ingredients (except carrots) and blend again.
- Fold the shredded carrot into the mix.
- Spray a small loaf pan with coconut oil. Transfer the banana bread batter to the pan.
- Bake in oven for 40-45 mins until fully cooked through.
- Allow the bread co cool. In the meantime, prepare the cashew cream cheese frosting: Combine cashews, maple syrup, vanilla and salt in a blender. Set aside.
- Once the bread has cooled, spread on the cashew cream cheese with a knife.
- Optional: garnish with crushed raw pecans and shredded carrots.
- Slice and enjoy!