Banana & Carrot Loaf

Brown bananas in the fruit bowl and plenty of carrots in the fridge resulted in this banana and carrot loaf. 

Enjoy for breakfast slathered with nut butter, warmed up with your mid-morning coffee, or topped with yoghurt and berries. 

What you need:

Dry Ingredients

1 ½ cups gluten free flour

½ cup almond flour

2 tsp cinnamon

1 tsp baking powder

¼ tsp salt

Wet ingredients

3 ripe small bananas

1 cup grated carrot

¼ cup coconut oil, melted

¼ cup milk 

6 tbsp rice malt syrup

2 eggs, lightly whisked

1 tsp vanilla extract

½ cup walnuts, roughly chopped + extra for decoration 

What to do:

Preheat the oven to 160 degrees 

In a large mixing bowl combine dry ingredients and set aside

In another mixing bowl mash bananas, add remaining wet ingredients and mix well

Pour wet ingredients into dry ingredients bowl and combine thoroughly

Pour mixture into a greased loaf tin

Place in the oven and bake for 50-60 minutes or until cooked through (a skewer inserted into the middle should come out clean when it’s cooked)

Remove from tin and cool before slicing