Wednesday, June 6, 2012

Carrot Banana Bread, gluten-free recipe ala Avery Aames

Hi. Avery here!  

I think you are becoming aware that I like my sweets. Especially in the morning. One of my favorite treats, when I wake up early and the creative juices are really boiling, is having a sweet with coffee. I pour a fresh cup of coffee and pull a loaf of sweet bread like banana chocolate bread or today's recipe, carrot banana bread from the refrigerator.  Top it off with a dollop of cream cheese frosting, and it's simply heavenly.
Sully's Date Jam
Easier than making a whole loaf of bread (though it really is my favorite) is to snack on a crisp piece of toast, topped with a slice of cheese and slathered with a favorite jam. Now, I have been lucky enough to meet a few people over the past few years, while writing The Cheese Shop Mysteries, and some want me to try their products. Lucky me!  One recently is a guy named Sully. He makes Sully's Jams. He's a Facebook friend of my cheese guru Marcella the cheesemonger. She said she loves his date jam with No Woman Cheddar cheese. I couldn't obtain any No Woman at the time I received the jam from Sully, so I went with a slice of sharp Dubliner white cheddar, purchased at my local market. The date jam was really smooth and tasted like "fresh" dates. Hooray, Sully. Nice to be able to recommend someone's product.

[Note: My recipe is gluten-free, but this recipe can be made with regular flour and regular vanilla and you don't need the Xanthan gum.]

Carrot Banana Bread 


4 tablespoon oil

1 cup brown sugar

1 egg plus 2 egg whites

1 cup ripe bananas, mashed

1 cup shredded carrots
1 teaspoon gluten-free vanilla
 (or vanillin)
2 tablespoons milk

2 tablespoons vinegar
1 cup sweet rice flour

1 cup combined potato starch and tapioca starch

½ teaspoon Xanthan gum

1 teaspoon cinnamon

2 teaspoons baking soda
½ cup chocolate chips or nuts (if desired)


Preheat oven to 350 degrees.

In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, vinegar.

Add in flours, starches, Xanthan gum, cinnamon and baking soda.

Stir well.  If desired, add chocolate chips or nuts.

Pour into 9x5 loaf pan rubbed with oil.  Bake for 45- 50 minutes or until toothpick comes out clean.

Best if served at room temperature.

Serve with cream cheese frosting. * separate recipe


1 cup powdered sugar
¼ cup butter, softened
1 8 oz. cream cheese, softened
1 tsp. vanilla extract

Blend all together until smooth.

*Note:  leftovers may be placed in sealed container and refrigerated.  Bring to room temperature to re-use.

* * *

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Say cheese!



  1. Sounds delicious! Carrots in the banana bread.... intriguing.


  2. Dave, I've used applesauce, zucchini and all sorts of things in my banana bread. The interesting thing about bananas and so many fruits and veggies is they break down into "mush" and literally just enhance the texture of the breads. Banana are pure "sugar" as far as flavor.


  3. What a clever way to sneak some veggies into food kids will eat! Sounds just great, Avery!

    ~ Krista