Banana bread is my comfort food.
It’s something my grandmother used to cook when I was little. Getting picked up after school by her meant I got to taste test whatever goodness she had baked for my after school snack. She would warm up a slice in the microwave, top it with a pat of butter (of course) and pour me a cold glass of milk.
I also had my pick of any kind of sugary cereal I wanted. Aren’t grandparents houses the best?
At home, sugary cereals were nowhere to this found. My grandmother kept Reese’s and Oreo O’s cereal, Rice Krispies, Capt’n Crunch, and Fruit Loops on a shelf under the microwave all for me.
Her mouthwatering banana bread recipe involved a lot of butter and sugar (as all grandmother’s recipes should). This Easy Paleo Banana Carrot Bread is a healthy spin on her recipe with some sweet shredded carrots mixed in for extra flavor.
If you’ve been here a while, you know I prefer easy recipes with minimal work, minimal ingredients and minimal clean up. I mean, don’t we all?
This Easy Paleo Banana Carrot Bread is made entirely in a blender.
Yup. Throw all the ingredients in. Press blend. Pour into loaf tin. Done.
If your blender is strong enough, you can even throw your carrots in whole. We have this one and it made short work of two full sized carrots that I chopped into thirds.
I’m a big fan of things that the blender will make for me. Kind of like these blueberry muffins and these chocolate muffins. If only it baked them, too.
More greatness- this banana carrot bread is also PALEO. No oils, sugars, or artificial ingredients. All real, wholesome ingredients.
They’re sweetened naturally by bananas. Let ’em get all brown and spotty for maximum sweetness. When I made this banana carrot bread, the bananas were so soft that one broke clean in half when I tried to peel it. Fo’ real.
Fair warning, I’m about to use a word to describe this bread that you may not like. It starts with an M. You can close your eyes if you hate the word I’m about to use.
This banana carrot bread is so moist.
Drizzle some almond butter over it, serve it up with some iced coffee, and you’ve got the perfect breakfast.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 50 minutes |
| Servings |
loaf
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- 3 ripe bananas
- 1/2 cup shredded carrot
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 cups almond flour
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup walnuts chopped
Ingredients
|
|
- Preheat oven to 350 degrees. Spray a loaf tin with nonstick spray.
- Place all ingredients in blender. Blend until smooth.
- Pour into loaf tin, top with walnuts and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
- If your blender is strong enough, you can throw baby carrots, or roughly chopped full sized carrots straight in. I used two full size carrots.
- If you don't have walnuts, you can top with pecans for an equally as wonderful flavor.
PIN IT:
Enjoy!
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