Healthy Happy Life

Rustic Carrot-Banana Bread with Walnuts. Gluten-Free.


It's like carrot cake. And banana bread. All in one. Two faves. I'm sold!

This Rustic Carrot-Banana Bread is loaded with walnuts and spices. It is gluten-free and vegan, made using three rips bananas, a hint of coconut oil, rolled oats and gluten-free flour. The flavor combines classic banana bread with nutty-golden carrot cake. This bread is loaded with texture, which was my plan when I decided to add a robust amount of walnuts, shredded carrots and whole oats. Golden raisins, coconut shreds or chopped dates would be nice add-ins too.

This bread tastes delicious paired with a warm mug of ginger or chai tea or your favorite latte. And I'd included an optional accent of cinnamon cream if you want to turn each slice into a sweet, dessert-worthy treat...













With cinnamon-cream:


Rustic Carrot-Banana Bread with Walnuts
vegan, 8 servings

dry:
1 1/3 cups gluten-free flour (Bob's Red Mill used)
1 tsp ground flax seeds
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cayenne
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum

wet:
1/4 cup maple syrup
3 very ripe bananas, mashed
1 orange, juiced + pinch of zest (room temperature)
2 Tbsp extra virgin coconut oil, melted
1/4 tsp vanilla extract - optional
1/4 tsp fresh ginger, grated

fold in:
2 medium carrots, grated
3/4 cup rolled oats or oat flour
3/4 cup raw walnuts, chopped

optional cinnamon cream topping:
1/2 cup raw cashews, soaked
1/4 tsp cinnamon
2-3 Tbsp non-dairy milk
1 Tbsp maple syrup, grade B

Directions:

1. Line a loaf pan with parchment paper or grease with coconut oil.

2. Preheat oven to 410 degrees.

3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.

4. Fold in the dry ingredients until a thickened batter forms.

5. Fold in the fold-in ingredients.

6. Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.

7. Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.

8. Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.

estimate per serving without the cinnamon cream:



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