Low-Carb Banana Carrot Bread

Low-Carb Banana Carrot Bread

Bananas, carrots and nuts are a perfect combination in my book.  This bread is so moist and yummy!  Perfect amount of sweetness but yet not over the top.  

Notes:  I used 2 small loaf pans because it is just my husband and I.  We indulge in one and I freeze the other for later.  If you have a bigger family and prefer one larger loaf pan, adjust the baking time accordingly.



Dry ingredients:

  • 1 cup almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp himalayan salt
  • 1 tsp cinnamon
  • ½ tsp pumpkin spice (optional)
  • ½ tsp cardamon (optional)


Wet ingredients:

  • 2 eggs
  • 2-3 ripe bananas (about 1 cup mashed)
  • ½ cup sugar substitute (I use Natvia but Swerve or Monk fruit would work as well)
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla


  • ¾ cup shredded carrots (I cut some of the bigger pieces up)
  • ¾-1 cup chopped walnuts or pecans (reserving a handful or so to sprinkle on top)



  1. Preheat oven to 350 degrees.
  2. Prepare the loaf pans with parchment paper or by greasing generously. I used 2 small loaf pans.
  3. In a medium sized bowl, add all of the dry ingredients and whisk to remove any excess lumps.  Set aside.
  4. In a mixing bowl, beat the eggs and banana with an electric mixer for a few minutes.
  5. Add the sugar, coconut oil, applesauce and vanilla.  Beat to combine,
  6. Add the dry ingredients with the wet ingredients and stir to combine.  I prefer to do this by hand instead of the electric mixer.
  7. Fold in the carrots and the nuts.
  8. Pour batter into the loaf pan and top with reserved nuts.
  9. Bake for about 40 minutes.  Check for doneness by inserting a toothpick in the middle.  If loaves appear to be getting too brown and are not cooked through, lay a piece of foil over the top.
  10. Allow loaves to cool completely on a wire rack.

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