Description
This healthy paleo carrot bread is made with cassava flour, fresh carrots and ripe bananas. It's moist, tender and perfect as a side to breakfast or afternoon snack.
Ingredients
Scale
- 1 cup chopped raw carrots (150g)
- 1 cup mashed banana (245g)
- 3 large eggs
- 3 Tbsp raw honey
- 1 tsp vanilla extract
- 1 cup cassava flour (145g)
- 1/3 cup tapioca starch (43g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a food processor (or blender), blend the carrots to small bits.
- Add in the banana, eggs, honey and vanilla. Blend until smooth.
- Add in the cassava flour, tapioca starch, baking powder, baking soda, salt and spices. Blend until the batter is well combined. You may have to stop a couple times to scrape down the sides of your food processor.
- Pour the batter into your lined loaf pan.
- Place the pan in your preheated oven and bake at 350 degrees F for 45-50 minutes, or until cooked through.
- Cool the loaf in the pan for 10 minutes, then transfer it to a wire cooling rack.
- Cool completely before slicing.
Notes
For best results, measure ingredients by weight (when given).