Name: Carrot Cake Banana Bread
Ingredients: 2 x large very ripe bananas; 1/3 cup of almond butter; 1/3 cup of maple syrup; 2 teaspoons of vanilla essence; 3 eggs; 1 cup of brown rice flour; 1/3 cup of coconut flour; 2 teaspoons of baking powder; 2 teaspoons of ground cinnamon; 1 teaspoon of ground ginger; 1/4 teaspoon of allspice; 1 cup of grated carrot (loosely packed); Topping: whipped coconut cream & crushed walnuts

Carrot Cake Banana Bread

Melinda Jacob

(GF, RSF, DF)

I can’t think of anything better for afternoon tea

Course Baked Goods

Ingredients

2 x large very ripe bananas
1/3 cup of almond butter
1/3 cup of maple syrup
2 teaspoons of vanilla essence
3 eggs
1 cup of brown rice flour
1/3 cup of coconut flour
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of allspice
1 cup of grated carrot loosely packed
Topping: whipped coconut cream & crushed walnuts

Instructions

Preheat oven to 160 degrees C FF and line a loaf or cake tin with baking paper.
Using a blender, combine the banana, almond butter, maple syrup and vanilla until smooth.
2 x large very ripe bananas, 1/3 cup of almond butter, 1/3 cup of maple syrup, 2 teaspoons of vanilla essence
Combine the dry ingredients in a bowl, then make a well and add the blended mixture as well as the eggs, and stir until well combined, then add the carrot.
3 eggs, 1 cup of brown rice flour, 1/3 cup of coconut flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 cup of grated carrot, 1/4 teaspoon of allspice
Pour the batter into the loaf/cake tin and place on a wire baking tray in the oven. Bake for 50 minutes, rotating it at 25 minutes.
Remove from the tin and allow it to cool completely on a wire cooling rack before topping and eating.
Topping: whipped coconut cream & crushed walnuts

Keyword Dairy Free, Gluten Free, Refined Sugar Free

Carrot Cake Banana Bread