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Carrot Cake Banana Bread



1 flax egg (1 tbsp flaxseed, 3 tbsp water)

1/2 cup applesauce

2 medium-size ripe bananas, mashed

⅓ cup maple syrup

1 tsp vanilla extract

3/4 cup quick oats

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 cup gf all-purpose flour

1 cup grated carrots


1/3 Cup Dairy Free Cream Cheese

1/3 Cup Dairy Free Butter

1 Cup Powdered Sugar

1 Tsp Maple Syrup

1 Tsp Ground Cinnamon

1 Tbsp of any Dairy Free Milk


1. Grate carrots then place them in a cheesecloth and squeeze out the liquid.

2. Preheat your oven to 350ºF and lightly grease a 9 x 5 bread pan.

3. In a large mixing bowl, add your egg, applesauce, bananas, maple syrup, and vanilla. Whisk/combine until smooth. Stir in the oats, baking soda, cinnamon, ginger, nutmeg, and salt.

4. Spoon in the flour and gently fold it in until just combined.

5. Stir in the shredded carrots. Don’t overmix!

6. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 30 minutes, then cover with foil and bake another 10-20 minutes, or until a toothpick inserted into the center comes out clean

7. While the bread is baking, make the frosting. Add the ingredients to a small bowl and beat with a hand mixer. Store in the fridge until you’re ready to spread on the bread.

8. Once the bread is cool, spread the frosting on top. Store the bread in a covered container in the fridge for up to 7 days & the freeze rest after 7 days


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