So the last we spoke, I mentioned my diet change … and I’m happy to say that I’m doing just fine with it! I even have a new recipe for you today that is for all those grain-loving folks like me who wondered if they’d ever be able to enjoy a fun snack again. Great news, you guys – YOU CAN! With Grain-Free Carrot Cake Banana Bread.
Grain-Free Carrot Cake Banana Bread
I know what you’re thinking – how in the world can you make bread without grains? The secret, my friends, is banana flour – something that I recently discovered and which I’m loving.
What is banana flour?
Banana flour is flour made from milled green bananas. My relatives in India use it often, and it’s been around for centuries in other parts of the world, such as South America, Africa and other parts of Southeast Asia. Banana flour can be used any time you’d use whole wheat flour – think baked goods, thickening soups, etc. It is said to be a 1:1 replacer for whole-wheat or white whole-wheat, with some recipes calling for more of a 2/3 cup banana flour : 1 cup of whole wheat flour.
The benefits of banana flour
- Banana flour is rich in potassium, magnesium, fiber and vitamin E.
- It’s gluten-free AND grain-free.
- It contains resistant starch, a starch that the human stomach cannot easily digest, which is more slowly processed, and therefore supposed to be good for blood sugar control. Resistant starches are also a fuel that feeds healthy gut bacteria, which is important for digestion.
- Eco-friendly! Instead of throwing out “ugly” bananas, give them a chance! All (green) bananas can be ground into flour.
Back to the recipe …
Grain-free carrot cake banana bread. It’s like banana bread and carrot cake got married together in a quick bread that’s simple to make and lovely to enjoy. I like it with a cup of coffee for breakfast, I’ve made french toast with it (YUM) and also a sunbutter sandwich with it. While I haven’t tried frosting it, I think that it’d be super tasty this way and could possibly even fool me into thinking I’m having a grain-ful cake, wink-wink. Check out this banana flour and also feel free to vary your mix-ins: raisins, walnuts, shredded coconut – you get the picture. Vary it up and let us know in the comments how you like it! Oh, one more thing – this is my absolute favorite loaf pan. I made the switch to this 2 years ago and LOVE how clean breads come out and how easy the clean-up is. Just love sharing tips like these with you!
- 3 mashed, overripe bananas
- ½ cup finely shredded carrots
- ½ cup honey or maple syrup
- ½ cup milk of choice (I used unsweetened hemp milk)
- 2 teaspoons pure vanilla extract
- 2 cups banana flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup raisins, walnuts, shredded coconut or a mix of these
- Preheat oven to 350 degrees F. Line a 9 x 5 pan with parchment paper (or grease, if you prefer).
- Combine bananas, carrots, sweetener, milk and vanilla in a medium-sized bowl; mix to combine.
- In a separate bowl, mix banana flour, baking soda, baking powder and cinnamon. Combine wet and dry ingredients and fold in add-ins (raisins, walnuts and/or shredded coconut). Smooth into prepared pan, and bake for 32-35 minutes, until top is slightly golden brown and a toothpick inserted into the middle comes out mostly clean.
- Let cool before enjoying.
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