Description
A moist and naturally sweetened banana bread made without flour, packed with carrots for extra nutrition. This gluten-free and grain-free loaf is perfect for breakfast or a healthy snack.
Ingredients
Scale
For the Crust:
- For the bread:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the mix-ins:
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
- 2. In a large bowl, mix mashed bananas, eggs, maple syrup, and vanilla until well combined.
- 3. Add almond flour, baking soda, cinnamon, and salt. Stir until just incorporated.
- 4. Fold in grated carrots and optional mix-ins (walnuts and raisins).
- 5. Pour batter into prepared loaf pan and smooth the top.
- 6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, let the bread cool completely before slicing. Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. This bread freezes well for up to 3 months.