If holding bananas hostage until they’re almost black is wrong then I don’t want to be right…

I’m caught dead center between checking into carrot cake lovers anonymous and therapy for banana bread related recipes addict.

SO to give you a quick recap of how this moist as ever creation was born: I took my no bake banana bread chocolate chip blondie recipe, made it even thicker then loaded it with carrots. 

I mean it is post Easter so how else do you use up all of these leftover carrots?

Drop your ideas below! 

Print Recipe

Carrot Cake Banana Bars

Leftover carrots and ripe bananas lying around?! Perfect! I have a great new recipe for you to try out! The taste is amazing and the baking-less preparation is so easy!

Prep Time

15 min

Passive Time

45 min

Servings

bars

Ingredients

• 1 large Banana ripe and mashed
• 1/4 c Carrot grated
• 1 c almond flour
• 60 g Protein Powder Vanilla
• 1/4 c Nut butter melted or gooey
• 2 tbsp Sticky Sweetener
• 1/4 c Pecans chopped

Prep Time 15 min Passive Time 45 min Servings bars Ingredients 1 large Banana ripe and mashed 1/4 c Carrot grated 1 c almond flour 60 g Protein Powder Vanilla 1/4 c Nut butter melted or gooey 2 tbsp Sticky Sweetener 1/4 c Pecans chopped

Instructions

1. Slightly spray a loaf pan. 
2. In a medium bowl mix together the mashed banana, grated carrots, protein powder and flour.
3. Add in melted nut butter and sweetener.
4. Once combined very well, mix in pecans.
5. Pour the mixture into the pan and freeze for 30-45 min.
6. If desired drizzle over with a 1:1 white chocolate to cacao butter (or coconut oil) melted spread and top with more pecans!

Recipe Notes

*Maple syrup, date syrup or agave nectar work best.

Store extras in refrigerator.

Silver Fern's™ 100% Plant-Based Organic Protein Powder includes potent digestive enzymes and clinically proven probiotics to ensure that you get the most from your protein.

Purchase here: https://www.silverfernbrand.com/products/plant-based-organic-protein