Banana, Carrot, Coconut, Pecan Bread w/ Cashew Cream Cheese Frosting

One doesn’t need that much convincing when it comes to baked goods, amiright? We love what is called a Hummingbird Cake and we figured a fall rendition was in order. Meet, the banana-carrot-coconut combo that is sure to transport you to fall within the first bite. We typically lead a gluten free lifestyle (insert occasional sourdough that we believe is traditionally fermented and eats all of the gluten proteins — so it is technically gluten free — but who really knows?) and so we knew we had to create a variation with almond flour (our favorite versatile baking flour - thank you @sweetlaurelbakery). If you’re desiring a vegan variation, I recommend 2 flax eggs here. Which are 1 tbsp ground flax, with 3 tbsp of water combined until a gelatinous texture arises (this is one flax egg). We hope you enjoy as much as we did.

Banana, Carrot, Coconut, Pecan Bread w/ Cashew Cream Cheese Frosting


  • 2 cups blanched almond flour (bobs red mill brand)

  • 3 tbsp tapioca flour, optional (I think it would work perfectly without)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp sea salt

  • 2 tsp cinnamon

  • 1/2 tsp pumpkin spice

  • 1 cup shredded carrots

  • 1/4 cup shredded unsweetened coconut flakes

  • 1 very ripe banana, mashed

  • 2 pastured eggs

  • 1/2 cup maple syrup

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla bean extract, organic

  • 1/2 cup pecans, chopped, optional (I used 1/4 cup in the batter and 1/4 cup on top of the bread)

Cashew Cream Cheese

  • 1 cup raw organic cashews, soaked overnight or in hot water for 1 hour

  • 2 tbsp maple syrup

  • dash of vanilla

  • pinch of sea salt

  • 2 tbsp almond/cashew/coconut milk

  • dash of lemon juice, optional


  1. Preheat your oven to 350F and line a loaf pan with unbleached parchment paper

  2. Combine all dry ingredients into a medium mixing bowl

  3. Combine all wet ingredients into a small bowl or measuring cup and whisk.

  4. Combine the wet ingredients into the dry ingredients and lastly fold in, carrots, and pecans.

  5. Gently pour into your lined loaf pan and bake on the middle rack for 35-45 minutes, or until knife comes out almost completely clean.

    • To keep mine extra moist I take out of the oven and let it finish cooking in the baking pan when the knife comes out almost clean :).

For Cashew Cream Cheese, place all ingredients into a high speed blender and combine until silky smooth. You may add a little more plant milk if its not combining. Store in fridge to thicken. Once your bread is cooled, you may frost it and add shredded coconut or pecans to make it extra fancy.

Enjoy loves and Happy Fall!

Recipeskylie McbeathComment