I’m not going to lie, this recipe was a complete fluke.
I found out late last week that it was banana bread day on Tuesday, as banana bread is ma-thang. I couldn’t really ignore it, so I needed a way of baking banana bread with the ingredients I had. Barely anything!
With two bananas and some new inspiration from the carrot tacos, I thought “why not”? I’m really lucky it turned out so well in complete honesty. I know a fair bit about healthy baking but vegetables and gluten free foods act completely differently to the classic recipes so anytime you bake gluten free it’s a gamble!
So I prepared my vegetables like I normally would for the Gluten-free tacos, grating, steaming and removing the water. I have to say, this is the most frustrating part for me, I’m such an impatient person. Everytime I cook carrots for drying in a recipe, I just cannot wait and always end up scalding my hands on the hot water that comes out of them. So I really hope you wait for them to cool and squeeze as much water out as possible.
I’m not going to lie, I ended up with mine softer than I would have liked. I used 90g of butter instead of 70, I’ve done this recipe twice so I don’t know what It came out anything less than perfect (other than the fact that I cannot measure things) I just hate scales with a passion. Either way both tasted amazingly and I’m still amazed at the results of a gluten free cake made with carrots and banana.
The bake has around 14g of fiber per slice, 7g of protein and 10g of naturally sourced sugars. Along with only 180 calories for two slices of scrummy banana bread!*
- 2 bananas, ripe
- 4 carrots, grated ( 120g)
- 2 tbsp coconut oil or butter
- 1 tbsp, Honey
- 1 tbsp, Apple Puree
- 2 Eggs,
- 1 tsp Vanilla essence (1 pod)
- *Coconut flour 70g (half cup)
- *Almond flour 70g (half cup)
- *Dried fruit (50g)
- Pre-Heat your oven to 180 degrees. (GM5) Wash, peel and grate your carrots.
- Place them in a microwavable container with 100ml of water and a lid.
- Cook for 3 minutes and drain the water off, leave to stand for 2 minutes. It should allow the carrot to cool enough for you to place into a cheesecloth or other fabric.
- Wrap your carrot up in the fabric and squeeze any remaining water out. This part is crucial, the more water you remove the 'breadier' your bake will become, opposed to a dense 'malt loaf' type texture.
- Whilst your carrot is cooling you can mash your banana and add in your wet ingredients,excl the egg .E.G (coconut oil,honey,apple puree,Any dried fruit you may want & ess)
- Hopefully, once you've measured all these out, your carrot will be around room temperature, you can add this into your mixture, seperating it as you mix it in. No lumps please!
- Now you can slowly add in your flour, half at a time, as you add your eggs.
- Your mix should be similar to a cake mix, if not a bit runnier. Place it into a lined bread tin and smooth the surface. Bake on the middle shelf for 30-35 minutes. Leave to cool and remove from the loaf tin.
- *Or 140g (one cup) of SF flour
- Can be stored in the fridge for 5 days or frozen in a sealed container for upto 3 months.
- It can be 'french' toasted. No butter needed!
French toast heaven.
Some times things that are unplanned are often the best, just ask my mum! Haha, erm..anyway. So this french-toast style banana bread was just amazing, the buttery goodness came out and it was golden heaven. I had two slices toasted with a dusting of icing sugar. Naughty, I know…but it was worth it.
I’m not one for junk foody treats, but as I’d been relatively good with my diet during the week and I knew I’d be working up a sweat…so, I had two sliced before my trampolining adventure on Saturday and I was set for the evening, carbohydrates, sugars and satisfaction!
This is such an amazing bake, let alone healthy.
If you do try it, let me know what you think, what spices and flavours did you use in yours?
*calories and nutritional information was gathered by combining the ingredients and nutrient information and diving per portion, this is to say they’re accurate to within 15 calories either way.
13 Comments
Big fan of banana bread but never thought about putting carrots in before. Thanks for this recipe its something I going to try as I love carrot cake too
Oh this looks delicious, I am always on the hunt for gluten free recipes that I can make for my mum, so I am going to give this one a go!
Oh good! I hope you do, come back and let me know what you think (The toasted slices are especially yummy!) x
Oh my, this looks so yummy – the grilled one sounds even better if anything! Kaz x
Yeah! I wasn’t a fan of it plain but in a buttered pan. Heaven! x
This looks amazing, especially being grilled, what a great idea x
That looks really home-made, healthy and yummy. It makes me feel very hungry and I love banana too.
You should definitely stick around for the next recipe Wednesday then, It’s chocolate,banana and super healthy! Shush though, it’s a secret! x
This looks really good great that it’s gluten free too.
That looks delicious, Hubby adores anything made with bananas
Sounds very healthy and looks very rich in flavour. I had tried to use coconut flour before but nothing came out right so I now stick to ordinary wholemeal flour for my banana bread.xx
That looks really good. I have a daughter with an egg allergy in the house so cakes are always a problem for us, we do have a good egg free banana muffin recipe but not sure how it would work as a loaf – may give it a go !
Aww sorry lynn, I can look at making some egg-free alternatives (I’d never thought about it before) we get through two dozen a week in my house so they’re in all my recipes.. Well, so far!
Pop me a message on what her favourite desserts are, I’ll see what I can whip up! xx