Preheat oven to 350 degrees Fahrenheit and spray a loaf pan with nonstick cooking spray. Set aside.
In a large bowl, mash the bananas. Add oil, eggs, almond extract, vanilla extract, maple syrup, and almond milk. Whisk until very smooth.
In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix until just combined.
Add the carrots and fold to combine.
Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Enjoy!
Notes
*See blog notes above for shredding tips!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/carrot-cake-banana-bread/