Imagine the moist, spiced goodness of a classic carrot cake fused with the comforting sweetness of banana bread—all without the sugar crash. This recipe is a game-changer for your healthy baking repertoire. We use oat flour for a hearty texture and maple syrup for natural sweetness, making it the perfect breakfast or snack.

Ingredients

• 3 ripe bananas, mashed
• 1 cup finely grated carrots
• 2 cups oat flour (certified gluten-free)
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 cup chopped walnuts or pecans
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, eggs, coconut oil, maple syrup, and vanilla until smooth.
3. Fold in the grated carrots.
4. Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.