It’s like carrot cake. And banana bread. All in one. Two faves.
This Rustic Carrot Cake (meets) Banana Bread tastes delicious paired with a warm mug of tea or your favorite latte. And I’d included an optional accent of cinnamon cream if you want to turn each slice into a sweet, dessert-worthy treat.
Carrot Cake Meets Banana Bread
This Rustic Carrot Banana Bread is loaded with healthy-delicious flavor. You can choose between making it with traditional all purpose flour or gluten free flour.
This Rustic Carrot Cake Banana Bread is vegan.
The flavor of this bread combines classic banana bread with nutty-golden carrot cake. This Rustic Carrot Cake Banana Bread has a favorable, rustic texture from the walnuts, shredded carrots and whole oats. It tastes like you would be served this loaf in a cute little bed and breakfast in the countryside.
Golden raisins, coconut shreds or chopped dates would be nice add-ins too!
This Rustic Carrot Cake Banana Bread tastes delicious paired with a warm mug of ginger or chai tea or your favorite latte. And I’d included an optional accent of cinnamon cream if you want to turn each slice into a sweet, dessert-worthy treat.
This bread contains a wide variety of healthy, nutrient-loaded ingredients.
- Carrots add fiber and loads of vitamin A.
- Bananas are rich in fiber. potassium and magnesium. Bananas are a whole food way to sweeten this loaf.
- Walnuts are a great choice for healthy fats.
- Oats are a fiber-rich whole grain.
- This recipe has minimal added sugar – and is only sweetened with maple syrup and bananas and carrots.
My Chocolate Chip Banana Bread is another favorite recipe.
Rustic Carrot Cake Banana Bread for an anytime snack. Pairs well with tea!
Rustic Carrot-Banana Bread with Walnuts
- 1 ⅓ cups flour, gf used
- 2 teaspoon ground flax seed
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅓ cup maple syrup
- 3 whole bananas, mashed
- 2 tablespoon olive oil, or coconut
- ½ cup orange juice + zest
- 1 teaspoon fresh ginger, minced
- 1 cup carrots, grated
- ¾ cup rolled oats
- 1 cup walnuts, chopped
- Line a loaf pan with parchment paper or grease with coconut oil.
- Preheat oven to 410 degrees.
- Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.
- Fold in the dry ingredients until a thickened batter forms.
- Fold in the fold-in ingredients.
- Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.
- Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.
- Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.