Carrot Cake Plantain Bread

My love for plantains has grown immensely over the past few years.  I’m always down for a plate of fried plantains or eating them air-dried, but I also enjoy experimenting with them in breads, muffins, and brownies.


Today I’m introducing you to my newest obsession: Carrot Cake Plantain Bread.  It’s great plain or dressed up in a savory or sweet fashion (think: avocado toast or drizzled with yogurt and fresh berries).


This Carrot Cake Plantain Bread is Paleo, Vegan and allergy friendly.  Not only is if free of eggs, nuts, dairy and grains, but it also doesn’t contain any added sugar or sweetener.

Carrot Cake Plantain Bread


  • 2 extra large, ripe plantains (400 g peeled)*
  • 2 large carrots (150 g)
  • 1 cup ground flax
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pink salt
  • 1/4 Cup water


  1. Preheat oven to 350 degrees F.
  2. Peel and chop plantain.  Add to food processor.
  3. Peel and chop carrots.  Add to food processor.
  4. Blend plantains and carrots until a creamy mixture forms.
  5. Add remaining ingredients.  Stir with spatula, then blend in food processor until batter is an even consistency.
  6. Pour batter into 8″ x 4″ lined baking pan and bake at 350 degrees (middle rack of oven) for 60 minutes.
  7. Remove from oven and cool on cooling rack.

Recipe makes one 8″ x 4″ loaf

*ripe: meaning yellow with a few black spots



This plantain bread is moist and should be stored in the fridge.  It lasts well for up to one week.


If you want a sweeter loaf, you may add a Tbsp of your favorite sweetener, sugar or syrup and it shouldn’t change much of the consistency.



Carrot Cake Plantain Bread.jpg


4 Comments on “Carrot Cake Plantain Bread

    • Thank you! Plantains are great for baking – let me know if you try 🙂


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