Easy Banana Carrot Bread

Michaela from Fit Recipes By Michaela
Published 6 months ago
1 rating

This healthy banana-carrot bread is naturally sweet, soft, and moist. I use spelt flour, oats, and a little cinnamon for a wholesome loaf that works for breakfast or as a snack. A layer of melted dark chocolate and coconut on top makes it extra good any time.

Easy Banana Carrot Bread
category Fitness
meal type Breakfast
difficulty Easy
Prep 15 mins
Cook 60 mins
Serves 12

Nutrition

  • Calories 151kcal 196kcal
  • Fat 6.6g 8.6g
  • Carbs 19.3g 25.0g
  • Proteins 3.4g 4.4g
  • Fibre 2.3g 2.9g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this banana and carrot bread because it’s naturally sweet, filling, and a good way to use up ripe bananas and carrots. The spelt flour and oats make it light but still hearty. The dark chocolate on top is just enough to make it feel special.

Tips and Variations

  • You can use wholemeal flour instead of spelt, or oat flour if you want it gluten-free.
  • Swap the butter for coconut oil to make it dairy-free.
  • Add some crushed walnuts or almonds for a bit of crunch.
  • Stir in a scoop of protein powder if you want a post-workout boost.
  • If you like it sweeter, add some honey, agave, or maple syrup to the batter, or drizzle it on top after baking.
  • Serve it warm with Greek yoghurt or nut butter for breakfast.
  • You can also turn leftovers into muffins for easy snacks.
  • It’s also good chilled with a coffee in the afternoon.

Meal Storage

Keep the banana carrot bread in an airtight container. It’ll last up to 3 days at room temperature, or up to 5 days in the fridge.

Freezer tips

To keep it longer, freeze at -18 °C in an airtight container for up to a month.

Let it thaw in the fridge overnight.

Frequently Asked Questions

Yes, you can replace the spelt flour with your favourite gluten-free flour blend or oat flour.
You can, but the chocolate and coconut topping adds a delicious texture and balance to the loaf.
Insert a toothpick or skewer into the centre. If it comes out clean, the bread is ready.
Yes! Pour the batter into muffin cases and bake for around 25–30 minutes.
Definitely! It’s naturally sweet, soft, and full of healthy ingredients.
Yes, if you prefer a sweeter loaf, you can add a little honey, agave, or another natural sweetener to the batter. Alternatively, drizzle some over the top after baking for a light, glossy finish.

Closing Note

This banana-carrot bread is soft, moist and naturally sweet, with oats, spelt flour and cinnamon giving it a cosy, wholesome feel. It works just as well for breakfast as it does for a snack or lighter dessert, especially with the dark chocolate and coconut on top. If you enjoy simple bakes with carrot, you might also like light carrot cake with ricotta.

  • 🍞 Lower Carb
  • 🧊 Freezer Friendly

Recipe Tags

Reviews

5 out of 5
Write review
Helen
I love this one. It's moist, fluffy, and just the right mix of banana and carrot, the perfect start to the day!

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