Brown Butter Carrot Cake Banana Bread

My ideal spring breakfast: warm spices, brown butter, and naturally gluten-free.. what's not to love?

I’ve been really wanting to make something carrot-cake inspired since it’s that time of year, and the overripe bananas sitting on my counter were begging to be used. Enter this brown butter carrot cake-inspired banana bread! It’s ultra soft, perfectly sweetened, nutty, and filled with lovely spices.

The recipe uses oat flour to keep the bread gluten-free and packed with whole grains. I used maple sugar, which I’ve been loving- it’s great for baking when you want a maple flavor but don’t want the consistency of syrup! Feel free to use brown sugar in replacement, it’ll be just as delicious.

We’re browning the butter for the recipe to get a rich, nutty flavor that you can’t find anywhere else. Some carrot cake recipes use raisins- I opted for chopped dates here! They make a lovely addition and I’d definitely recommend including them. You can also fold in chopped walnuts or pecans to amp up the nuttiness- yum!

Full recipe is below. Enjoy friends! <3

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• 3 medium/large overripe bananas, mashed

• 1 heaping cup grated carrots, measured then squeezed of excess moisture

• 1/3 cup maple sugar (or use brown sugar)

• 1/4 cup salted butter, browned (instructions below)

• 2 eggs

• 2 tsp vanilla extract

• 2 cups oat flour

• 2 tsp cinnamon

• Pinch nutmeg

• 1 tsp baking powder

• 1/2 tsp baking soda

• Mix in’s: dates and/or walnuts (optional but recommended!)

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1. Combine mashed bananas and carrot pulp in a large bowl. Whisk in sugar.

2. Brown your butter: in a small saucepan, melt your butter over medium heat. Stirring lazily, allow the butter to bubble until it begins to foam. The butter will begin to have a very nutty aroma. Once the butter is a light brown/caramel color, turn off the heat and add to the bowl with wet ingredients. Whisk to combine.

3. Add your eggs and vanilla, whisk again to combine.

4. In a separate bowl, whisk together dry ingredients.

5. Add dry ingredients to wet ingredients and whisk to combine.

6. Fold in chopped dates and/or nuts. Add to a greased and parchment lined loaf pan.

7. Bake 350 for 45-55 mins, or until edges are lightly browned a toothpick is inserted and comes out with just a few crumbs attached.

8. Allow to cool before removing from pan and slicing. Serve warm with extra butter on top if desired!

   

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I hope you love this recipe! Let me know if you give it a try or tag me on instagram if you make it- I’d love to hear from you + see your creations <3

Happy Monday friends!! It’s a great week to have a great week :)

With love,

Abigail