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Healthy Carrot Cake Banana Bread (Gluten-Free)


  • 3 ripe bananas
  • 150 grams oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • hazelnuts
  • 3 eggs
  • grated coconut
  • 1 big carrot grated
  • mix of powdered cardamom, cinnamon, cloves add as much as you want depending on how spicy you want it.
  • 1 tbsp honey plus extra to glaze on top


  • Preheat the oven for 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 us a food processor. Add the carrots to the banana and mix well.
  • Add the eggs one by one and beat until you have a smooth batter.
  • Fold in the oat flour, baking powder and baking soda. Add all the spices and honey, mix well until combined.
  • 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 10 minutes before and add brush honey on top to glaze the hazelnuts. Put it back into the oven for a few more minutes. The banana bread is ready once a toothpick comes out clean. Let it cool down in the cake tin 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!
Course: Breakfast
Keyword: Bakery, Gluten-Free, Healthy