Rustic Carrot-Banana Bread with Walnuts
This moist and rustic carrot cake has lovely texture and warmly spiced carrot flavor. Subtle sweetness, perfect for an anytime snack.
- 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.
Calories: 279kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 304mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2677IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg