Clean Baking Recipe

Banana Carrot Bread

Average: 4 (4 votes)
(4 votes)
Banana Carrot Bread

Banana Carrot Bread - A new twist on a classic!

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Health Score:
9,3 / 10
20 min.
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Bananas give us a good portion of important minerals, including phosphorus, for example. This micronutrient supports bone formation and is important for the energy supply of the cells.

The banana-carrot bread is perfect for using overripe bananas, because the riper the fruit, the sweeter the cake. For a different twist and a nice red color you can replace the carrots with beet.

1 slice contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein4 g(4 %)
Fat14 g(12 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate22 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C8 mg(8 %)
Potassium318 mg(8 %)
Calcium21 mg(2 %)
Magnesium43 mg(14 %)
Iron1.8 mg(12 %)
Iodine2 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.4 g
Uric acid40 mg
Cholesterol27 mg
Complete sugar8 g


5 ¼ ozs carrots
4 (3 ripe + one firm) Banana
2 eggs
1 generous pinch Vanilla powder
1 pinch salt
3 ½ ozs Canola oil
1 tsp Canola oil (for the bread pan)
½ organic lemon (peel and juice)
8 ¾ ozs Whole Grain Spelt Flour
1 Tbsp Whole Grain Spelt Flour (for the form)
2 Tbsps Baking powder
1 Tbsp unsweetened cocoa powder
1 tsp cinnamon
3 ½ ozs ground pecan kernels (or hazelnuts)
2 Tbsps pecan halves
How healthy are the main ingredients?

Kitchen utensils

1 Loaf pan (approx. 30 cm / 12" long)

Preparation steps


Peel the carrots and grate finely. Peel the 3 ripe bananas, cut into pieces and mash finely in a bowl with a fork. Beat eggs with vanilla powder and 1 pinch of salt until foamy. Add 3.5 ounces oil and mix well, then add grated carrots, mashed bananas, and lemon zest.


Mix flour, baking powder, cocoa powder and cinnamon, sift and fold in. Finally, fold in ground pecans and mix everything into a viscous dough; if needed, incorporate some more ground pecans or oil.


Grease the loaf pan with remaining oil and sprinkle with 1 tablespoon flour, knock out excess flour. Pour the dough into the prepared form and smooth it out.


Peel remaining banana, cut in half lengthwise, sprinkle with lemon juice and press into dough with cut side facing up. Press in pecan halves as well and bake the cake in a preheated oven at 200 °C / 400 °F for 50-60 minutes (test with a stick). Take out and let cool for 5 minutes, remove from the pan and let cool on a cooling rack. Serve banana-carrot bread cut into slices.