Carrot Cake Banana Monkey Bread

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Carrot Cake Banana Monkey Bread

A moist and flavourful 3-in-1 of some classics: carrot cake, banana bread and monkey bread.
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Servings 1 loaf

Ingredients
  

For the Dough

  • 2 cup almond flour
  • ¾ cup cassava flour
  • ½ cup oat flour
  • 1½ tbsp baking powder
  • 1½ tbsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ginger
  • ½ tsp salt
  • 2 ripe bananas (1 cup mashed)
  • 1½ cups grated carrot
  • 1¼ cup unsweetened almond milk
  • 2 tbsp maple syrup
  • 1½ tbsp apple cider vinegar
  • 1½ tsp vanilla extract

For the Coating

  • ¼ cup melted butter (vegan or not)
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon

Cashew Cream Cheese Glaze

  • ⅓ cup raw cashews (soaked overnight)
  • ¼ cup full fat canned coconut milk
  • 1 tbsp maple syrup
  • juice of ¼ lemon
  • splash of vanilla
  • pinch of salt

Instructions
 

For the Monkey Bread

  • Preheat oven to 350°.
  • For the dough: mix dry ingredients. Mix wet ingredients. Combine dry and wet ingredients and roll into balls.
  • Dip each ball in melted butter, then in cinnamon sugar.
  • Transfer to prepared loaf pan and bake at 350° for 50-60 mins or until toothpick comes out clean.

Cashew Cream Cheese Glaze

  • In a blender, blend all ingredients until smooth.
  • Serve with monkey bread and enjoy!