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.
- 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)
- 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)
- Preheat oven to 350 degrees.
- Prepare the loaf pans with parchment paper or by greasing generously. I used 2 small loaf pans.
- In a medium sized bowl, add all of the dry ingredients and whisk to remove any excess lumps. Set aside.
- In a mixing bowl, beat the eggs and banana with an electric mixer for a few minutes.
- Add the sugar, coconut oil, applesauce and vanilla. Beat to combine,
- Add the dry ingredients with the wet ingredients and stir to combine. I prefer to do this by hand instead of the electric mixer.
- Fold in the carrots and the nuts.
- Pour batter into the loaf pan and top with reserved nuts.
- 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.
- Allow loaves to cool completely on a wire rack.