This isn’t just regular banana bread, it’s a healthy delicious mix of a moist carrot cake with your favorite banana bread. It’s made with natural ingredients and is 100% gluten-free. There is only a drop of maple syrup added for some sweetness and it’s topped with crunchy hazelnuts!
We love baking banana bread because it’s easy and you can make lots of variations. If you’ve tried our best banana bread recipe ever, but you’re looking for a healthier version then this recipe is all you need. This carrot banana bread is made with oat flour which makes it gluten-free. There is no butter involved and is sweetened with carrot and maple syrup. If you prefer to make it with less sugar go ahead and skip the maple syrup. Just make sure to use super ripe bananas because they taste sweeter!
This recipe was created out of love for carrot cake and love for banana bread. What if we just combine these two? When combining two winners it must be a hit, right? Well, it definitely is and the best part is that this version is healthy. Usually, we love our butter in cakes and banana bread, but after making this carrot banana cake we found out it’s not always necessary.
100% natural sweetened carrot banana bread
We have been trying to cut down more on refined sugar in desserts and cakes. In this recipe, we used the whole food sweetener carrot. Because carrots taste sweet there are fewer added sugars needed. Therefore we only used a little bit of maple syrup. Another sweetener used in this recipe is cinnamon. Besides its sweetness, cinnamon also adds antioxidants with anti-inflammatory effects. Cardamom is also a sweet spice that can be seen as a substitute for sugar. To finish we added a little bit of powdered cloves to create the real carrot cake flavor.
Healthy Carrot Cake Banana Bread (Gluten-Free)
- 2-3 ripe bananas equal to 1 cup mashed banana
- 2 cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs room temperature
- 1 big carrot grated equal to 1 cup of grated carrots
- 2 tbsp melted coconut oil
- ⅓ cup maple syrup plus extra to glaze on top
- 1 tsp vanilla
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp cloves (powder)
- Preheat the oven to 175°C (hot air). Grate the carrot with a grater or in a food processor. Mash the bananas smooth with a fork in a bowl or use a food processor. We like to use the fork and not mash it completely smooth to create a bit more structure. Add the carrots to the banana and mix well.
- Add the eggs one by one and beat until you have a smooth batter. Add the melted coconut oil, vanilla, and maple syrup. Mix well.
- In another bowl mix the dry ingredients: oat flour, baking powder, baking soda, and all the spices. Mix well.
- Add the wet mixture to the dry mixture and gently fold in until fully mixed.
- Chop a few hazelnuts and add it to the batter. Pour the batter into a cake tin lined with parchment paper or greased with a bit of coconut oil. Chop a few hazelnuts in half and add on top of the batter.
- Bake in the oven for 45 minutes. Take the banana bread from the oven, and brush maple syrup on top to glaze the hazelnuts. Put it back into the oven for 5 minutes. The banana bread is ready once a toothpick comes out clean. Let it cool down in the cake tin for at least 1 hour (the baking process will continue) before taking it out.
- Packed in aluminium or you can keep it for 4 days outside of the fridge.
- If you want to enjoy it all week or even longer, cut it into pieces and freeze it.Take it out the night before so you don’t need to worry about breakfast.
- Tear a slice into pieces and add on top of a bowl with yoghurt and fruit. It’s amazing as breakfast!