This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
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. Gluten Free + Low Calorie
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 vegan carrot cake 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 Paleo Vegan 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.
Click here to pin this recipe!
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 Vegan 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. You know I'm all about reducing sugar due to its inflammatory nature and impact on weight hormones.
Greek yogurt adds healthy protein to this bread. Otherwise...well this would be carb overload and overeating one macronutrient is never a good thing. Probably why I will never be a Vegan. Too many carbs! But if you are...hey do what works for you. I'm not judging!
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.
Remember to tag SkinnyFitalicious on Instagram and Facebook if you make the recipe so I can share your creation!
Click here to pin this recipe!
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
- 3/4 cup Gluten Free 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
- 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.
Notes
- Nutritional values do not reflect the frosting. Add this into a food tracker to calculate if using.
- Measure the 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.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
What I Used For The Recipe
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.
Came out wonderful and so delicious! Does it have to be refrigerated?
When you state gluten free oats, it is by law, you and oats are actually gluten free. The item in oats is the same as gluten but not termed that way. It is one of the things are dangerous. Those who are very sensitive, can it can be dangerous.
You have so many grammatical errors in your comment that I have no clue what you are saying. If you need to be gluten free, you look for certified gluten free oats. It is not required by law for me to state that in a blog post.
So yummy! Works GREAT with almond flour. Assuming you store it in the fridge due to the frosting being cream cheese based?
I made this twice and followed exactly to the recipes. It did not rise at all for the recipe calls for baking soda. Did you mean baking powder? Cause I’m going to make for the 3rd time.
No, 1 tsp of baking soda is accurate. Are you baking it long enough? I'm wondering if you need to bake it longer. Everyone's oven is slightly different. I would check the center by inserting a toothpick to ensure if it fully baked. Too much salt or not measuring the flour improperly by dunking the measuring cup into the flour can cause you to get double the flour. If you're using other flours than what is recommended, it will also not work.
Toothpick is coming out clean. Just thought of Xanthium Gum to use. Top and bottom are brown.
Top and bottom being brown does not mean it is done. Inserting a toothpick in the center and removing it clean does signify it is baked through. I've never had to add anything else to mine nor has anyone else. You can see other have made it from the reviews and it turned out. I don't know why there is a difference for you.
Absolutely delicious! Thank your for this recipe!
I added a some raisins and cut back a bit on the maple syrup. It was perfect with the cream cheese frosting. I will definitely be making this on a regular basis!!
My gluten free fam loved this!! Rave reviews.
Looks great but have changed the oats to rice flakes as in Australia oats are not Gluten Free
Made this for Easter this year and my entire family devoured both loaves! I ran out of maple syrup and yogurt after the first loaf and with the stay at home orders i had to substitute those things but it still turned out amazing! My stepson ate it for breakfast he loved it! Its not overly sweet yet is so rich! This mught become a weekly staple!! Thank you!
Could I bake this in a muffin pan?
I haven't tried so I can't give you specifics, but generally you can make muffins from a bread recipe.
Could I use sorgham, coconut or almond flour and what makes the bread rise?
I have not tried any substitutions with this recipe, but if you do comment back. This helps others who are making the recipe!