This amazing healthy gluten free oat flour carrot cake banana bread with cream cheese frosting tastes like a cross between a super moist carrot cake and your favorite banana bread. Made with a mix of gluten free oats and oat flour and naturally sweetened with ripe bananas, applesauce, and maple syrup.
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 cups + 3 tablespoons gluten free oat flour
- 1/2 cup gluten free quick oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 3/4 cup mashed banana (from 2 very ripe bananas)
- 1/4 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/3 cup plain yogurt (not Greek), room temperature
- 1 egg, room temperature
- 2 tablespoons refined coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the gluten free oat flour, gluten free quick oats, baking soda, cinnamon, nutmeg, and sea salt.
In a medium bowl, mix together the mashed bananas, applesauce, maple syrup, yogurt, egg, coconut oil, and vanilla extract until well combined and smooth. Fold in the carrots.
Add dry ingredients to wet ingredients and mix until just combined. Fold in walnuts and shredded coconut.
Pour batter into prepared loaf pan and bake for 60 to 70 minutes (mine was perfect at 65 minutes). Insert a toothpick into the center of the loaf – if it comes out clean or with just a few crumbs attached, it’s done.
Remove from oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on wire rack to finish cooling completly.
While the loaf is cooling, make the cream cheese frosting. Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract, cinnamon, and salt until smooth and creamy. Spread frosting over cooled loaf. Top with chopped walnuts.