Paleo Banana Apple Carrot Bread

Paleo Banana Apple Carrot Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 10.7 g
  • Cholesterol: 92.5 mg
  • Sodium: 144.4 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Paleo Banana Apple Carrot Bread calories by ingredient
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Introduction

This was hands down the best bread I have ever made and itís completely wheat free! I started making bread every week on Sundays based on a muffin recipe I came across. Itís been tweaked every week until I hit perfection today! It is moist, fluffy, and sweet. An incredible snack to have on hand for the week and nibble enough to keep your paleo rules intact. This was hands down the best bread I have ever made and itís completely wheat free! I started making bread every week on Sundays based on a muffin recipe I came across. Itís been tweaked every week until I hit perfection today! It is moist, fluffy, and sweet. An incredible snack to have on hand for the week and nibble enough to keep your paleo rules intact.
Number of Servings: 12

Ingredients

    1/2 cup coconut flour
    6 eggs
    1/3 cup agave nectar
    1/3 cup olive oil
    1/3 cup crushed cashews
    2 bananas finely chopped
    1/2 apple finely chopped
    1/2 cup carrot shreds
    1 tbsp vanilla
    1 tsp baking soda
    1 tsp cinnamon
    Handful of raisins

Tips

Top with things, cranberries are good instead of raisins, makes great muffins as well and allspice is a nice addition


Directions

Preheat oven to 350 degrees
Mix all together in food processor on stir / low or beat with hand mixer. Basically just get it all in there and squished.
Grease a glass pan with coconut oil and pour in.
Bake 30-35 min.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user AMBERSFITNESS.

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Member Ratings For This Recipe


  • Very Good
    These turned out really light but good. I used 1/2 cup of honey instead of agave, and I used a cinnamon applesauce cup (all I had) instead of olive oil and added a sprinkle of allspice. I'll be keeping mine refrigerated. I managed to get 16 muffins at 350 degrees and about 20-25 min. - 3/10/18

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