Carrot Cake Banana Bread

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!