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!
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)
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.
*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.