I’ve been topping this bread with fresh figs for a decadent and delicious super healthy treat. I love it because it’s packed with protein, fiber, and omega 3s — perfect for an on-the-go breakfast, a snack or a pre- or post-workout boost. The banana and carrots give it some sweetness with no added sugar. Sometimes I add a scoop of collagen or Nuzest protein powder in with the dry ingredients for an extra boost of protein.
2 cups almond flour
2 tablespoons coconut flour
¼ cup flax meal
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 very ripe bananas
3 tablespoons coconut oil
½ cup grated carrots
1 tablespoon vanilla
1 tablespoon apple cider vinegar
Optional: 2 tablespoons maple syrup or honey for a sweeter bread
- Preheat oven to 350 degrees and spray a loaf pan with coconut oil.
- Blend almond flour, coconut flour, flax meal, baking soda, salt and cinnamon in a food processor for 30 seconds.
- Add eggs, bananas, coconut oil, grated carrots, vanilla, apple cider vinegar, and optional maple syrup or honey to the food processor, and blend until creamy, about 90 seconds.
- Transfer the batter to the greased loaf pan and bake for 30 minutes, rotating the pan halfway through. Test with a toothpick to be sure it’s done. If it needs more time, add 5 minutes.