Gluten-Free Carrot Pineapple Banana Bread with Optional Icing - Breads from Anna

Gluten-Free Carrot Pineapple Banana Bread with Optional Icing

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Gluten-Free Carrot pineapple Banana Bread

We love this fruity tropical twist on our classic Banana Bread.  It's easy to make and in Anna style, adds great flavor and texture with a nutrition boost.  We were inspired by a similar recipe from Averie Cooks.

Allergen Info:

  • Free from gluten, yeast, corn, dairy, soy, nuts (including peanuts), and rice.
  • GMO FREE CERTIFIED™
  • Kosher Parve
  • Can be made egg free! (see bottom for directions)

YIELD: (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins

INGREDIENTS:

  • 1 package Breads from Anna Banana Bread Mix 
  • 2 jumbo eggs
  • ⅓ cup oil 
  • ½ cup ripe bananas (about 1 ½ bananas) pureed in a food processor or blender (approximately 1 cup)
  • ⅓ cup crushed pineapple, with some of the juice
  • 1 Tbsp. pure vanilla extract
  • ½ cup grated carrots
  • ⅓ cup raisins (optional)
  • ⅓ cup chopped nuts (optional)

 DIRECTIONS:

  1. Preheat oven to 350 degrees. Set rack to center. 
  2. Grease 8 ½ x 4 ½ in. loaf pan.
  3. In a medium-sized mixing bowl, mix eggs, oil, pureed banana, pineapple, and vanilla extract until creamy 
  4. Add Breads from Anna Banana Bread Mix and stir until well blended, then fold in grated carrots, raisins (optional), and chopped nuts (optional)
  5. Spoon batter into prepared pan and bake for 1 hour, or until center tests clean with a toothpick or knife.  Check bread after 45 minutes, and if top is already browned as desired, place foil loosely over loaf for the remaining 15 minutes of baking.
  6. Let cool in pan 1 hour before slicing. Top with your favorite gluten-free icing if desired (optional).

OPTIONAL ICING:

Combine 1 1/2 cups confectioners' sugar, sifted with 2 tsp. pure vanilla extract, and 1- 2 Tbsp. milk (or dairy-free alternative) until desired consistency.  Drizzle over top of loaf.

TIPS AND VARIATIONS:

  • To make muffins, fill standard muffin tin cups ⅔ full and bake at 350 degrees for 20-25 minutes. Makes approximately 24 muffins. 
  • To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing. 
  • If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture. 
  • If using olive oil, a light olive oil is recommended for best results.

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