Carrot Cake Banana Bread

makes one loaf

Easter is almost here and that means chocolate and sweets galore. To try and stay a little healthier, I decided to make a healthy twist on carrot cake. This carrot cake banana bread doesn't have any added sweetener and still tastes delicious. If you want it to be a little sweeter, I would recommend adding in 1/4 cup of honey or maple syrup. 

What You Need
3 ripe bananas, mashed or sliced up
1 TSP vanilla extract
1/4 cup almond butter
2 eggs
1/2 cup coconut flour
3/4 TSP baking soda
1/2 TSP cinnamon
1/2 TSP ground ginger
1/4 TSP salt
1/4 cup shredded coconut flakes
1/4 cup pecans + more for topping
2 large carrots, shredded
1/4 cup honey or maple syrup (optional)

1. Preheat the oven to 350° and line a loaf pan with parchment paper.
2. Using a stand mixer, beat together the bananas, vanilla extract and almond butter.
3. Add in the eggs one at a time and then add in the coconut flour, baking soda, cinnamon, ground ginger and salt. Add in your honey or maple syrup at this time. 
4. Fold in the coconut flakes, pecans and carrots.
5. Pour batter into the loaf pan and sprinkle some pecans on top. 
6. Cook the loaf in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. 
7. Let rest for 10 minutes and then enjoy!

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