Description
A moist and naturally sweetened banana bread packed with shredded carrots and no flour—perfect for a healthy breakfast or snack. Made with oats and almond butter for a gluten-free option.
Ingredients
Scale
For the Crust:
- For the bread:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup almond butter (or any nut butter)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- For the mix-ins:
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or shredded coconut (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- 2. In a large bowl, mash the bananas until smooth. Add eggs, almond butter, maple syrup, and vanilla. Whisk until well combined.
- 3. In a blender or food processor, pulse the oats until they resemble a coarse flour. Add baking soda, cinnamon, and salt, then pulse again to mix.
- 4. Pour the dry ingredients into the wet mixture and stir until just combined.
- 5. Fold in grated carrots and any optional mix-ins (nuts, raisins, or coconut).
- 6. Pour batter into the prepared loaf pan and smooth the top.
- 7. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- 8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For a nut-free version, substitute almond butter with sunflower seed butter. This bread freezes well—slice before freezing for easy reheating.