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Gluten Free Banana Carrot Cake Bread is a healthier, refined sugar free bread the whole family will love! A one bowl recipe with a few simple ingredients. A wholesome bread for snacking that doubles as a healthier dessert.
Confession. Carrot cake is my first love. If you ask me what cake I want whether it’s my birthday, 4th of July, Christmas, Easter you name it, it’s always carrot cake.
No matter what time of year or holiday. My most popular raw carrot cake recipe is by far one of my favorite recipes I’ve ever created and I will always have a fond heart for it as well as my Healthy Almond Flour Carrot Cake.
But still…I felt there was a carrot cake void. I wanted a real gluten free version with oats, gluten free flour and eggs. A bread with a REAL cream cheese frosting (don’t worry there’s a Vegan version below), not a knock-off to take it’s place.
While I realize many people have food allergies, I also feel in this space of healthy eating we forget all the normal people out there who don’t want a dairy free cashew frosting.
They want the real deal with real cream cheese and that’s what I wanted for this recipe. For it to be real!
Gluten Free Banana Carrot Cake Bread
That’s how Gluten Free Banana Carrot Cake Bread came to be! Get ready to sink your teeth into the BEST creamy, delicious bread. Are you ready? Because this is everything your gluten free banana carrot cake bread dreams are made of.
The best part? This bread’s only 100 calories a slice, has no oil and is lower in sugar! Greek yogurt adds a boost of protein to this bread and creamy, soft texture.
All foodies are welcome to bake this carrot cake bread so let’s do this!
What You Need
- Eggs
- Greek Yogurt
- Banana, Carrots
- Gluten Free Flour
- Gluten Free Oats
- Maple Syrup
- Vanilla Extract
- Cinnamon, Nutmeg
- Macadamia Nuts
- Maple Syrup
- Greek Cream Cheese
- Food Processor
Helpful Tips
As with all bread’s, you want it to sit for 1 hour before slicing and diving into it. The inside will be slightly mushy, but it will continue cooking a bit after you remove it from the oven and transfer to a wire baking race. This is also important if you’re making the optional cream cheese frosting.
If your bread’s too hot the cream cheese will melt everywhere and it won’t be pretty. After you frost it, put it in the refrigerator 1-2 hours before slicing. This way it will harden making slicing nice and smooth.
As for substitutions, you can swap Greek yogurt with coconut or almond yogurt (look for one with no added sugar). I haven’t tested other flours with this recipe, but I imagine whole wheat would work. If you use something else, PLEASE tell me in the comments so I can update the recipe card for others.
If you love healthy bread recipes, you will want to try Easy Healthy Zucchini Bread Recipe, Butternut Squash Bread, and Oat Pumpkin Bread next!
Gluten Free Banana Carrot Cake Bread
Ingredients
For the Bread:
- 1 egg, room temperature
- 1 cup banana, mashed, about 2 bananas
- 1 cup carrots, shredded
- 1/2 cup Greek yogurt
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/4 cup Gluten Free Flour , or whole wheat flour
- 3/4 cup Gluten Free Rolled Oats, or regular rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
For the Frosting:
- 1/2 cup macadamia nuts, roughly chopped
- 1/2 cup Greek cream cheese, or light cream cheese
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350 F. Prepare a loaf pan with parchment paper or grease well with coconut oil.
- To a food processor, add the bananas, egg and vanilla extract. Process until smooth than add the maple syrup, Greek yogurt, cinnamon, nutmeg and carrots.
- Process again until smooth then add the oats, Gluten Free flour and baking soda. Mix until smooth.
- Pour the batter into the loaf pan and smooth with a spatula.
- Bake at 350 F for 45-50 minutes or until a toothpick can be inserted into the center clean.
- Cool in the pan 1 hour before transferring to a wire baking rack to cool more. If lining the pan with parchment paper, you can remove from the pan after 10 minutes and finish cooling on a wire baking rack.
- After the bread cools, prepare the optional frosting by blending the cream cheese with maple syrup until smooth.
- Frost the bread with the cream cheese and top with roughly chopped macadamias or nut of choice. Add additional shredded carrots as desired on top!
Notes
- Nutritional values do not reflect the frosting. Add this into a food tracker to calculate if using.
- Here’s how to measure flour properly so the bread does not turn out dry.
- Other flours have not been tested with this recipe.
- Any nuts may be using on top of the frosting or they may be omitted.
- For a diary free frosting, use the frosting from this Vegan Carrot Cake recipe.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
I made the recipe as is with the only substitute of oat flour instead of oats. I put 1/2 cup of is flour instead of the 3/4 cup rolled oats. It did rise but inside it was sticky and gluey and not dry and fluffy and moist. The toothpick did come out clean. Not sure why that happened. Any suggestions?
Like not enough oats with the substitution you made and it could be they needed to cook longer. Your oven may take longer than mine.