I’m a big fan of baked goods. There’s just something about sitting at a coffee shop with a cup of tea and a slice of yummy banana bread. Few shops can accommodate our dietary restrictions, so I try to re-create that experience for us at home. Every week, I bake muffins, breads, bars, and/or cookies for the monkeys so that they don’t feel deprived. It’s tough enough on a grown-up to not be able to eat certain things. I can’t imagine how hard it is on the girls.
This moist Banana Carrot Bread is my own recipe that I’ve tweaked over the years. You can use it to make muffins too! It’s gluten free without weird flours like tapioca starch or xanthum gum. I use a combination of almond flour, coconut flour, and protein powder to make a bread that’s higher in fiber and protein than your typical loaf of banana bread. It will leave you feeling full and satisfied longer too.
I started making this recipe with just bananas and it was a little dry. A pastry chef once told me that gluten free baking tastes better with a little yogurt or sour cream. What a great tip! The 1/4 cup of yogurt in this recipe doesn’t bother me and it makes the batter less dense (try using an alternative if you’re allergic). Carrots also add moisture so one day I threw in some carrot pulp from my juicer and the monkeys couldn’t get enough of it. Banana Carrot Bread was born. The apple pie spice really brings all of the flavors together. You’re going to love it!
- 1 1/2 cups of blanched almond flour
- 3 tablespoons coconut flour
- 1 tablespoon flax or protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple pie seasoning
- 2 eggs
- 1 cup of carrot pulp from juicer (or grated carrots)
- 1 ripe mashed banana (about 1/2 cup)
- 1/4 cup plain yogurt
- 1 tablespoon raw honey
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- Optional: 1/4 cup of mini chocolate chips or raisins
- Preheat oven to 350.
- Melt coconut oil in a small saucepan if it’s not already liquid.
- Line a large loaf pan with parchment paper.
- Whisk all dry ingredients in a medium bowl.
- In a separate larger bowl whisk the eggs, carrot pulp, mashed banana, yogurt, honey, syrup and melted coconut oil. Don't worry about it being lumpy; lumpy is good.
- Add dry ingredients to wet, combining well with a wooden spoon.
- Scoop batter into loaf pan. Press mini chips on top, if using.
- Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
- - Use organic ingredients whenever possible.
- - To make muffins, bake for 18 minutes or until a toothpick comes out clean.
- - We’re in love with the flavor of apple pie seasoning. If you don't have it on hand, use a combination of cinnamon, nutmeg, allspice, and ginger.