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Carrot Cake Plantain Bread (Paleo, Vegan, Nut Free) Recipe

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This Carrot Cake Plantain Bread is a wholesome, paleo and vegan-friendly treat that combines naturally sweet plantains with fresh carrots and warm spices. Nut-free and flourless, it’s a nutritious and delicious loaf perfect for breakfast or a healthy snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Paleo, Vegan
  • Diet: Vegan

Ingredients

Fruits & Vegetables

  • 2 extra large, ripe plantains (400g peeled)
  • 2 large carrots (150g)

Dry Ingredients

  • 1 cup ground flax, lightly packed (90g)
  • 1/4 cup coconut flour (30g)
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pink salt

Liquids

  • 1/4 cup water

Instructions

  1. Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to prepare it for baking the bread.
  2. Prepare Plantains: Peel and chop the ripe plantains into smaller pieces, then add them to the food processor.
  3. Prepare Carrots: Peel and chop the carrots, and add them to the food processor with the plantains.
  4. Blend Mixture: Blend the plantains and carrots until the mixture becomes creamy and smooth.
  5. Add Dry Ingredients: Add ground flax, coconut flour, baking soda, cinnamon, nutmeg, pink salt, and the water. Stir lightly with a spatula to combine, then blend again until the batter is uniform in consistency.
  6. Pour Batter and Bake: Pour the batter into a lined 8″ x 4″ baking pan, placing it on the middle rack of the oven. Bake for 60 minutes or until a toothpick inserted comes out clean.
  7. Cool Bread: Remove the bread from the oven, take it out of the pan carefully, and place it on a cooling rack to cool completely before slicing.

Notes

  • Ensure plantains are very ripe for natural sweetness and best texture.
  • Use a lined or greased loaf pan to prevent sticking.
  • This bread stores well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • For extra flavor and texture, consider adding raisins or shredded coconut.

Find it online: https://cheftinaskitchen.com/carrot-cake-plantain-bread-paleo-vegan-nut-free-recipe/