Carrot Cake Banana Bread

This carrot cake banana bread combines two of my favorite desserts: carrot cake and banana bread! This quick bread has the warm spices of carrot cake and the soft texture of classic banana bread. It comes together quickly and easily.

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8 slices

Calories: 321 kcal per serving

Ingredients

1 ½ cups - mashed bananas
⅓ cup - carrots
½ cup - melted coconut oil
2 - eggs
1 tsp - vanilla extract
2 cups - oat flour
⅓ cup - unsweetened coconut flakes
1 tsp - baking powder
1 tsp - cinnamon
½ cup - coconut sugar
½ tsp - sea salt

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.
Then, add in the remaining ingredients. Stir to combine.
Transfer the batter into the lined bread pan. Smooth into an even layer.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.
Remove from the oven.
Finally, allow the carrot cake banana bread to cool before slicing and serving!

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