Gluten-Free Carrot Cake Banana Bread with Cream Cheese Frosting

A delightful gluten-free twist on classic carrot cake and banana bread, this recipe combines the flavors of ripe bananas, grated carrots, and warm spices. Topped with a luscious cream cheese frosting, its the perfect treat for any occasion.

Ingredients:

2 ripe bananas, mashed
2 eggs
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 cup grated carrots
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts optional
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

You can use coconut oil to grease or line a loaf pan

Mash the bananas and add the eggs, maple syrup, melted coconut oil, and vanilla extract to a large bowl

Grate the carrots and mix them in well

To make the dough, mix the coconut flour, baking powder, cinnamon, nutmeg, salt, and baking soda in a different bowl

Slowly add the dry ingredients to the wet ones while stirring them together

If you want to, fold in chopped walnuts

Spread out the batter in the loaf pan that has been prepared

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Take it out of the oven and let it cool down all the way

Get the cream cheese frosting ready while the bread cools

Cream cheese that has been softened, powdered sugar, and vanilla extract should be mixed together in a bowl until the mixture is smooth and creamy

Cover the bread with the cream cheese frosting after it has cooled

Cut and serve

Have fun

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