Name: Carrot Cake Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: breakfast
Ingredients: 1 heaping cup of ripe banana, mashed (about 2-3 bananas); 1 tsp vanilla; 1/2 tsp pink salt; 1 tsp baking soda; 2 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 3/4 cup collagen peptides*; 1/2 cup applesauce; 2 tbsp maple syrup; 1/4 cup flax-meal; 1 + 1/2 cup gluten-free baking flour (this is my favourite); 1/4 cup avocado oil (or softened coconut oil); 2 eggs; 1 carrot, grated; 1/4 cup Grass-Fed Butter, softened (use vegan butter for dairy-free); 1/2 cup Cream cheese, softened (use vegan cream cheese for dairy-free); 2 tbs Nut milk (or milk of choice); 1 tsp Vanilla extract; 1 + 1/2- 2 cups of powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**; 1/3 cup collagen peptides, optional (see note if you omit this)

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This carrot cake banana bread is gluten-free, dairy-free, refined sugar-free & topped with a rich, creamy cream cheese icing. It is sure to please everyone & makes for a perfect breakfast or snack this spring!

This carrot cake banana bread is a spin on my blueberry collagen banana bread. Another great recipe for the spring months coming up! I am a fan of all things carrot cake. I also have a carrot cake keto oatmeal recipe on my blog from a few years ago! I am a big fan of giving some of my favourites a carrot cake twist & that goes for banana bread as well… enter this recipe!

Dairy-free & gluten-free carrot cake banana bread

This banana bread is made 100% dairy-free by using coconut or avocado oil. Note: the icing isn’t dairy-free but see below for dairy-free icing options!

I used my favourite gluten-free baking flour in this recipe to keep it gluten-free. This flour is so authentic & I often sub it 1:1 in regular recipes with great success! Definitely one I like to always have on hand for gluten-free baking!

Ingredients you will need:

Carrot Cake Banana Bread:

About 2-3 ripe bananas (enough for 1 cup)
Vanilla extract
Pink salt
Baking soda
Cinnamon
Ground cloves
Ground ginger
Collagen peptides*
Unsweetened applesauce
Maple syrup
Flax-meal
Gluten-free baking flour (this is my favourite)
Avocado oil (or softened coconut oil)
Eggs
Carrot

Cream Cheese Icing

Grass-Fed Butter
Cream cheese
Milk of choice
Vanilla extract
Powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**
Collagen peptides, optional (see note if you omit this)

Dairy-free cream cheese icing option:

I used grass-fed butter & cream cheese in this icing recipe. You can try subbing those two ingredients with dairy-free options or you can try using an alternative icing like my vegan cream cheese icing. It is made with cashews & is also sugar-free by using powdered Lakanto. You can also sub that with any powdered sweetener of choice as well!

MAKE THIS Carrot Cake Banana Bread INTO A LOAF OR MUFFINS:

Simply swap out a loaf pan in the recipe for a muffin pan to make these into yummy carrot cake banana muffins! Make sure to grease the muffin pan generously, or my preference, use liners for easy removal after baking. Note that if you make muffins the baking time will be significantly less, so just keep an eye on them & check them regularly.

Perfect to freeze for later

This bread can easily be frozen & enjoyed as desired. I like to pre-slice it & store it in individual baggies in the freezer so I can take each one out as needed. I like to re-heat it up in the oven or the microwave until the bread is nice & warm throughout & then top with some creamy & melty ghee or butter (coconut oil or almond butter is a great dairy-free topping). Such a drool-worthy combination! Note: if you freeze these, you will have to omit the icing as I don’t recommend freezing them pre-iced.

Looking for more healthier baking recipes?

PALEO DOUBLE CHOCOLATE COOKIES

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HEALTHY COLLAGEN COOKIE BARS

Carrot Cake Banana Bread

★★★★★ 5 from 1 reviews

Author: Lauren
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 10 slices 1x
Category: bread
Method: oven
Cuisine: breakfast

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Description

Ingredients

Scale

Carrot Cake Banana Bread

1 heaping cup of ripe banana, mashed (about 2–3 bananas)
1 tsp vanilla
1/2 tsp pink salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 cup collagen peptides*
1/2 cup applesauce
2 tbsp maple syrup
1/4 cup flax-meal
1 + 1/2 cup gluten-free baking flour (this is my favourite)
1/4 cup avocado oil (or softened coconut oil)
2 eggs
1 carrot, grated

Cream Cheese Icing (for a lower sugar option use melted coconut butter*)

1/4 cup Grass-Fed Butter, softened (use vegan butter for dairy-free)
1/2 cup Cream cheese, softened (use vegan cream cheese for dairy-free)
2 tbs Nut milk (or milk of choice)
1 tsp Vanilla extract
1 + 1/2- 2 cups of powdered sweetener of choice (you can use powdered Lakanto, regular powdered sugar, or powdered coconut sugar)**
1/3 cup collagen peptides, optional (see note if you omit this)

Instructions

Carrot Cake Banana Bread

Pre-heat the oven to 350 degrees F.
Line a loaf pan with parchment paper. I like to grease the ends with ghee & then line the parchment paper along the middle to easily pick up.
In a large mixing bowl add your ingredients & mix together well, adding the grated carrot last.
Pour into you prepared pan.
Bake for 60 minutes or until a fork or knife comes out relatively clean. The top should be browned & crispy/firm to the touch. Note that if you’re making muffins the baking time will be less, so check regularly. Baking times can also vary depending on the type of pan & your oven so just keep an eye on your bread while it bakes.
Remove from the oven & let cool completely before cutting or removing your loaf.
Ice with the cream cheese icing, slice & enjoy!

Cream Cheese Icing

In a large mixing bowl add the softened butter & cream cheese with the milk & vanilla extract.
Beat for a minute or two until smooth & creamy.
Add the powdered sweetener of choice & collagen peptides if using, continuing to beat until smooth.
Note: if you’re icing doesn’t thicken to your desire you can add another 1/3 cup powdered sweetener or pop it in the fridge for 20-30 minutes to firm up.

Notes

*This recipe should work when the collagen is omitted. I haven’t tried it without in this recipe, specifically but all other recipes where I use it, they have turned out when omitted as well. You could try subbing your favourite protein powder in this recipe instead but every protein powder can vary significantly when baked. You may need to add a bit less flour to achieve the right consistency & texture when baked.

**If you choose to omit the collagen in the cream cheese icing you will need to add another 1/3 cup of powdered sugar of choice. Note: coconut sugar will make the icing slightly more brown in colour. To make powdered coconut sugar, simply blend coconut sugar in a blender until a powder has formed.

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