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Carrot Cake Banana Bread

Author Samantha Gladish


  • 2.5 cups  almond flour
  • 1/4 cup monkfruit sweetener or coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup raisins (optional)
  • 1/2 cup shredded coconut  (optional)
  • 2 ripe bananas mashed
  • 2 tbsp coconut oil melted
  • 3 med eggs (if they are really large, 2 eggs will do)
  • 1 cup carrots grated
  • 1/2 cup pecans or walnuts chopped


  1. Preheat your oven to 350 degrees. Lightly grease a loaf pan and set aside.

  2. In a large bowl, mix together dry ingredients: almond flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, salt, shredded coconut, and raisins.

  3. In a smaller bowl, mix together your wet ingredients: coconut oil, carrots, mashed bananas, and eggs. Now fold your wet ingredients into the dry. Mix well and fold in nuts.

  4. Spoon the batter into the loaf pan. Spread evenly across the top, and place in the oven

  5. Bake for 45-47 minutes, or until the top is golden brown. Insert a toothpick in the middle to make sure center is cooked through. Remove from oven and let cool for 10 minutes before removing from pan🍌