Banana Carrot Bread with Cashew Cream Cheese Icing – Banana substitutes egg with irresistible flavor in this recipe for a lighter take on carrot cake. Whole grain, refined sugar, and dairy free.
So this edition features pure maple syrup for sweetening, banana for additional nutrition as a binder, and whole-grain spelt flour. Using a blend of sorghum and almond flour, I tried to make it gluten-free, however, the results were not equally as successful. However, instead of spelt flour, you might probably use your favorite gluten-free flour.
Side note: I recommend mashing it in a measuring cup to ensure that you have a full 1/2 cup of the recipe because the banana acts as the main binder and therefore can vary in size.
The resulting flavor is like a carrot cake with a hint of banana, and the cashew cream cheese icing tastes awesome. Nobody will ever know that it is made without dairy or refined sugar.
Banana Carrot Bread
Banana Carrot Bread with Cashew Cream Cheese Icing – Banana substitutes egg with irresistible flavor in this recipe for a lighter take on carrot cake. Whole grain, refined sugar, and dairy free.
Yield: 12 SERVINGS
Prep time: 15
Cook time: 45
Total time: 1 HOUR
INGREDIENTS:
1 and 1/2 cups of spelt flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of ground ginger
1/4 cup of shredded unsweetened coconut (optional)
1/4 cup of chopped pecans (optional)
1 and 1/2 cup of shredded carrots (around 4 large carrots)
1/2 cup mashed banana (around1 large banana)
1/4 cup of unrefined coconut oil
1/2 cup of pure maple syrup
2 teaspoons of vanilla extract
1/2 cup of non-dairy milk
CASHEW CREAM CHEESE ICING
1 cup of raw cashews, soaked*
juice of 1 lemon (about 1/4 cup)
2 tablespoons of pure maple syrup
1-3 tablespoons of non-dairy milk
1 teaspoon of vanilla extract
pinch of salt
1/2 teaspoon of cinnamon (optional)
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