Gluten Free Carrot Cake Banana Bread
Oh snap, here’s a seasonal recipe for you! Plus, two recipes in a row so I can get this up before Easter.
I really love carrot cake things but I never bother to make anything carrot cake-esque. I probably have two dozen recipes for carrot cake muffins, carrot cake oatmeal and carrot cake granola pinned that have went unbaked.
I seriously can’t stop, won’t stop with this gluten free carrot cake banana bread right now. I accidentally bought two things of bananas (I had one delivered via Google Express then was at Trader Joe’s and bought more without thinking) so I’ve been trying to use them up.
This has a secret ingredient – cardamom – which gives it a little bit of a spicy taste. Spicy as in carrot cake spicy, not spicy as in Sriracha spicy. The whipped cream cheese gives it a little bit of salt which really takes it over the top. I’d be lying if I said I didn’t have three pieces already today. Whoops.
- 3 small bananas
- 1 cup carrots
- 1 cup gluten flour
- ½ cup rolled oats
- ½ cup almond milk
- ¼ cup egg whites
- ¼ cup maple syrup
- ¼ cup pecans
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cardamom
- ⅛ tsp salt
- 4 oz whipped cream cheese
- cinnamon for sprinkling
- Preheat oven to 350F.
- Line a loaf pan with parchment paper and spray with coconut oil or other nonstick spray.
- Place all ingredients except pecans in Vitamin or stand mixer and mix until well combined.
- Pour batter into prepared loaf pan and place in oven.
- Bake for 40 minutes or until top begins to brown and inserted fork comes out clean.
- Let cool completely then remove from loaf pan.
- Top with whipped cream cheese and sprinkle with cinnamon. Enjoy!
Chat with me:
What are your Easter/Passover plans? Do you buy doubles of things without thinking?