This loaf is super moist, fluffy, and w/ a little frosting on top it tastes like an actual cake :))
THE RECIPE:
yields: 8-10 slices
prep time: 10 min
cook time: 1 hr 8 min
total time (including cooling): 1 hr 30 min
Ingredients:
2 large mashed bananas
1/3 cup nut or seed butter (I recommend almond or cashew)
1/4 cup melted coconut oil
1/3 cup coconut sugar
1 tsp vanilla
1/4 cup non dairy milk
1 3/4 cup almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
A dash of nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
1 cup lightly packed grated carrots
1/3 cup chopped pecans/walnuts
A handful of pumpkin seeds (optional, you can add raisins or anything else you’d like this is just what I chose!)
For the frosting I used vegan cream cheese icing from @missjonesbakes omit for paleo)
Instructions:
1. Preheat the oven to 350 F and line a loaf pan with parchment paper, set aside.
2. In a large bowl, mix together the mashed bananas, nut or seed butter, coconut oil, coconut sugar, vanilla, and milk.
3. Then add in the almond flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Then mix in the carrots, walnuts, and pumpkin seeds
4. Pour the batter into the loaf pan and bake in the oven for 1 hour-1 hr + 8 mins, let cool for 20-25 minutes, frost, slice into 9 ish pieces, + enjoy!