Why choose one when you can have the best of both worlds?! 🙌 Especially when the flavor combination doesn’t compromise taste, & is oh so good!
This loaf combines the comforting element of healthy banana bread with the tasty features of classic carrot cake 😋, perfect for your spring brunch menu, Easter celebration, or year-round breakfast, snack, or dessert.
Plus, it’s easy-to-make (you literally just blend, fold, pour, & bake) & made with nutritious wholesome ingredients that still taste incredibly indulgent.
So moist, so delicious… I’m betting you’ll love it too!
First, blend:
-3 bananas, mashed
-2 eggs
-2 cups almond flour
-1/2 cup vanilla protein powder
-3 tbsp maple syrup
-2 tsp vanilla extract
-2 tsp baking powder
-2 tsp cinnamon
-1/2 tsp salt
Then, fold in:
-1 large carrot, grated (about 1 cup)
-1 cup unsweetened shredded coconut
-1/2 cup chopped walnuts or pecans
-1/2 cup raisins
Transfer batter to a lined loaf pan & smooth into an even layer. Cover the pan with aluminum foil & bake at 350 degrees for 45 minutes. Remove the foil & bake for another 10-20 minutes, or until a toothpick comes out clean with a few crumbs clinging to it. Let cool completely before frosting.
For the optional cream cheese frosting, mix:
-4 oz vegan cream cheese
-1/4 cup vanilla protein powder
-3 tbsp greek yogurt
-1-2 tbsp maple syrup
-1/4 tsp vanilla
-gradual tbsp’s of almond milk until you get the consistency you’d like
If desired, sprinkle with additional shredded coconut & chopped walnuts or pecans. Slice, serve, & enjoy!