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!P1010573

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!

banana bread tin load

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 amazing 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!*

Sugar Free Banana Bread (Gluten free, Paleo)
Print Recipe
A sugar-free banana and carrot banana bread! It may be healthy but it's also amazingly tasty, I'm not just saying that. This cake is gluten free, sugar free and full of fibrous carbohydrates and nutrients!
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Sugar Free Banana Bread (Gluten free, Paleo)
Print Recipe
A sugar-free banana and carrot banana bread! It may be healthy but it's also amazingly tasty, I'm not just saying that. This cake is gluten free, sugar free and full of fibrous carbohydrates and nutrients!
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Ingredients
Servings: loaf
Instructions
  1. 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.
  2. Wash, peel and grate your carrots. Place them in a microwavable container with 100ml of water and a lid.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Place it into a lined bread tin and smooth the surface. Bake on the middle shelf for 30-35 minutes.
  8. Leave to cool and remove from the loaf tin.
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Sugar Free Banana Bread (Gluten free, Paleo )
Yields 1
A sugar free banana and carrot banana bread! It may be healthy but it's also amazingly tasty, I'm not just saying that. This cake is gluten free, sugar free and full of fibrous carbohydrates and nutrients!
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 bananas, ripe
  2. 4 carrots, grated ( 120g)
  3. 2 tbsp coconut oil or butter
  4. 1 tbsp, Honey
  5. 1 tbsp, Apple Puree
  6. 2 Eggs,
  7. 1 tsp Vanilla essence (1 pod)
  8. *Coconut flour 70g (half cup)
  9. *Almond flour 70g (half cup)
  10. *Dried fruit (50g)
Instructions
  1. Pre-Heat your oven to 180 degrees. (GM5) Wash, peel and grate your carrots.
  2. Place them in a microwavable container with 100ml of water and a lid.
  3. 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.
  4. 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.
  5. 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)
  6. 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!
  7. Now you can slowly add in your flour, half at a time, as you add your eggs.
  8. 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.
Notes
  1. *Or 140g (one cup) of SF flour
  2. Can be stored in the fridge for 5 days or frozen in a sealed container for upto 3 months.
  3. It can be 'french' toasted. No butter needed!
Purely Amy http://purelyamy.co.uk/
The beautiful thing that came from my second bake (The photography bake) was that It failed. I’d muddled my ingredients up and it was softer than it usually is, but since it had more butter in than it normally does I thought I’d grill it…

French toast heaven.P1010595

Sometimes 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.

PurelyAmy

19 comments on “Sweet and soft Banana Bread. Gluten Free/Paleo”

  1. I don’t think I can give up chocolate so I have no plans to do it, as it would be totally unrealistic for me. Dark chocolate is good for you. And prunes are good for digestion as well as bowel problems. Advice these days is very contradictory. On one hand, they push 5 a day, then it is not so good for sugar content etc. It’s all about finding the right balance and eating sensibly.

    • It was for me too, I wanted to do it for the charity but when something becomes too hard to do I’d rather just donate instead.
      Yeah! Having dark chocolate has tonnes of benefits, I have 4 cubes a day when I’m feeling low and it perks me up!

  2. I like this article as it may finally dawn on people that smoothies and juicing stuff is not healthy at all!! But am worried that some people may read it as ‘oh well, I shouldn’t eat my 5-a-day then’. I think the most important part of your article is your last paragraph: ‘to remind me that ‘healthy eating’ means a balanced diet and to really focus on what I’m eating at any one point’ – i’m 500% with you on that one as balanced diet should be a long-term goal and become the normality if we truly aspire to be healthy.

  3. I don’t think I would ever steer people away from the carbohydrates in vegetables or fruit because fresh is so important, maybe move to less sweet veggies like green peppers and leaves.
    The sugar to watch out for are those in processed foods, so avoiding packet sauces is something I am always doing- it’s so much better to cook for yourself.
    Protein can help stem hunger pangs and help aid reduced sugar consumption. So it would be worth thinking if you’re eating enough protein!
    But these are just my opinions 🙂

    • Thanks for your comment, I’m not looking to advise people on steering clear of carbohydrates in fruits or vegetables (as these are the only carbohydrates I eat). I’m looking to advise them to notice how much sugar is in the healthier foods they’re eating, as I would hope they’re not eating any processed sugar!
      As for my diet, I typically (when I have food in) eat around 50-90grams of protein per day but I can easily go without protein, I have poor kidney function (it’s gentic) so my body stores protein really well, it just doesn’t break it down. The issues I’m having is with eating too much ‘good’ sugar and not enough carboyhdrate, refined or other.

  4. 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

  5. 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

  6. 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

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