Recipe – Banana Carrot Bread

Prep Time

20 Minutes

Cooking Time

30 Minutes


6 mini loaves


  • Coconut oil for greasing the pan
  • 2 cups almond meal
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ cup shredded unsweetened coconut
  • 3 large eggs
  • 3 bananas, mashed
  • ½ cup coconut oil
  • 2 tablespoons raw honey
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups pitted and chopped dates
  • 2 medium carrots, shredded
  • 3/4 chopped walnuts


  1. Preheat the oven to 325 F.
  2. Lightly oil 6 mini loaf pans with coconut oil.
  3. In a large bowl, mix together the almond flour,baking soda, salt, cinnamon, turmeric and coconut.
  4. In another bowl, whisk the eggs, bananas,coconut oil, honey, and vinegar.
  5. Stir the wet ingredients into the dry ones.
  6. Fold in the dates, carrots, and walnuts.
  7. Divide the batter among the mini tins.
  8. Bake for 30 minutes, until golden brown or a toothpick inserted into the center of the loaves comes out clean.
  9. Cool in the pan on a wire rack for 5 minutes,then turn out the breads onto the rack and let cool to warm or room temperature.


This bread is wheat-free and has no processed sugar – but it will SOOOO satisfy your craving for that quick-bread yumminess you miss!

Since there’s no actual flour, the breads will not rise significantly.

You could also do this in muffin tins – makes 12, regular sized muffins.

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