Paleo & Gluten Free Banana Carrot Bread

Ingredients

3  ripe bananas

3 eggs

4 Tbsp honey

4 Tbsp olive oil

2 tsp vanilla extract

1/2 cup quinoa flour

1/2 cup wild rice flour

1/2 cup almond flour

3 Tbsp tapioca starch

1/2 tsp fine sea salt

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/2 cup Nuts (or almonds), chopped

3/4 cup grated carrots

Instructions

1.     Preheat the oven to 350°F.

2.     In a medium bowl, whisk together the bananas, eggs, sugar, olive oil, and vanilla extract.

3.     In another bowl, whisk together all flours, salt, baking soda, and ground cinnamon.

4.     Add the egg mixture to the flour mixture until incorporated. Fold in the nuts (or almonds) and carrots.

5.     Pour the batter into a greased loaf pan. Bake for 50 to 55 minutes.

6.     When ready, let cool in the pan for 20 minutes and then invert onto a cooling rack.

7.     Cool completely before slicing the loaf.

 Servings: 16

Total Time: 1 hour and 20 minutes

Nutrition Facts

Serving size: 1/16 of a recipe (2.9 ounces)

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount per Serving

Calories 184.2

Calories from Fat (44%) 80.21

% Daily Value

Total Fat 9.32g 14%

Saturated Fat 1.23g 6%

Cholesterol 34.88mg 12%

Sodium 59.4mg 2%

Potassium 192.18mg 5%

Total Carbohydrates 22.98g 8%

Fiber 2.01g 8%

Sugar 10.21g

Protein 3.41g 7%