Carrot Cake Banana Bark
Carrot Cake Banana Bark
Ingredients
For the Bark
- 3 ripe bananas, peeled
- 1/4 cup almond butter, or nut butter of choice
- 3 tablespoons maple syrup
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 large carrot, peeled
For the Topping
- 1/2 cup roasted pecans, crushed
- 1/4 teaspoon sea salt, for sprinkling
Instructions
- 1
Peel the ripe bananas and place them into a large mixing bowl.
⏱️ 1 min
- 2
Add the almond butter, 3 to 4 tablespoons of maple syrup (adjust to your sweetness preference), 1/2 teaspoon of Ceylon cinnamon, 1/4 teaspoon of nutmeg, and 1 teaspoon of vanilla extract to the bowl with the bananas.
⏱️ 2 min
- 3
Mash all the ingredients together thoroughly using a fork or potato masher until well combined and relatively smooth. A few small banana lumps are fine.
⏱️ 2 min
- 4
Grate the peeled large carrot directly into the banana mixture.
⏱️ 3 min
- 5
Stir the grated carrot into the mixture until it is evenly distributed throughout.
⏱️ 1 min
- 6
Line a baking sheet with parchment paper, ensuring it covers the entire surface.
⏱️ 1 min
- 7
Pour the entire banana-carrot mixture onto the parchment paper and use a spatula or the back of a spoon to spread it out evenly into a thin layer across the sheet. Aim for about 1/4 inch thickness.
⏱️ 2 min
- 8
Take the crushed roasted pecans and sprinkle them evenly over the entire surface of the bark mixture.
⏱️ 2 min
- 9
Finish by sprinkling 1/4 teaspoon of sea salt evenly over the top of the pecans for a touch of savory balance.
⏱️ 1 min
- 10
Place the baking sheet into the freezer for at least four hours, or until the bark is completely frozen solid and firm to the touch.
- 11
Once frozen, remove the bark from the freezer and break it into irregular, bite-sized pieces. Serve immediately and store any leftovers in an airtight container in the freezer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake Banana Bark
Ingredients
For the Bark
- 3 ripe bananas, peeled
- 1/4 cup almond butter, or nut butter of choice
- 3 tablespoons maple syrup
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 large carrot, peeled
For the Topping
- 1/2 cup roasted pecans, crushed
- 1/4 teaspoon sea salt, for sprinkling
Instructions
- 1
Peel the ripe bananas and place them into a large mixing bowl.
⏱️ 1 min - 2
Add the almond butter, 3 to 4 tablespoons of maple syrup (adjust to your sweetness preference), 1/2 teaspoon of Ceylon cinnamon, 1/4 teaspoon of nutmeg, and 1 teaspoon of vanilla extract to the bowl with the bananas.
⏱️ 2 min - 3
Mash all the ingredients together thoroughly using a fork or potato masher until well combined and relatively smooth. A few small banana lumps are fine.
⏱️ 2 min - 4
Grate the peeled large carrot directly into the banana mixture.
⏱️ 3 min - 5
Stir the grated carrot into the mixture until it is evenly distributed throughout.
⏱️ 1 min - 6
Line a baking sheet with parchment paper, ensuring it covers the entire surface.
⏱️ 1 min - 7
Pour the entire banana-carrot mixture onto the parchment paper and use a spatula or the back of a spoon to spread it out evenly into a thin layer across the sheet. Aim for about 1/4 inch thickness.
⏱️ 2 min - 8
Take the crushed roasted pecans and sprinkle them evenly over the entire surface of the bark mixture.
⏱️ 2 min - 9
Finish by sprinkling 1/4 teaspoon of sea salt evenly over the top of the pecans for a touch of savory balance.
⏱️ 1 min - 10
Place the baking sheet into the freezer for at least four hours, or until the bark is completely frozen solid and firm to the touch.
- 11
Once frozen, remove the bark from the freezer and break it into irregular, bite-sized pieces. Serve immediately and store any leftovers in an airtight container in the freezer.
⏱️ 1 min