Healthy Banana Carrot Bread
Prep time
Cook time
Total time
  • ⅓ cup (80ml) native coconut oil
  • 6 - 8 tablespoons (90 - 120ml) of maple syrup, rice malt syrup or honey (depending on your sweet tooth)
  • 1 tablespoon of chia seeds + 3 tablespoons of water
  • 1 carrot (about 90g)
  • 2 large, very ripe bananas
  • 1½ cups (200g) of buckwheat flour
  • 1 teaspoon of aluminum-free baking powder
  • ¼ cup (60ml) of unsweetened almond milk
  • about 1 cup (100g) of walnuts
  • 1 teaspoon of cinnamon
  • ½ teaspoon of vanilla powder or 1 vanilla bean
  • a pinch of salt
  1. Pre-heat the oven to 170°C. Start by prepping your ingredients: mix the chia seeds and water in a small bowl and let thicken for at least 10 minutes. Grate the carrot, chop the walnuts, mash the bananas with a fork.
  2. Heat the coconut oil in a small pot on low heat until it starts to melt. Mix the coconut oil and maple syrup with a hand mixer or in your food processor. Add the chia mix, banana mash and spices and mix well. Gradually add the buckwheat flour and baking powder. Then gradually add the almond milk . Finally, add ¾ of the chopped walnuts and grated carrot and carefully stir everything together.
  3. Pour the mix into a loaf tin aligned with baking paper. Sprinkle the leftover walnuts on top, slice one banana in half, and gently press it into the dough like I did on the photos.
  4. Bake the banana carrot bread for 50 - 55 minutes. Cover the bread with aluminum foil after 30 minutes to avoid the top from burning.
  5. The banana bread is ready when you can pull out a knife out of the center of it clear. Let it cool for at least 15 minutes before slicing.
  6. Store it in an air tight container in the fridge for 2 days.
Recipe by Heavenlynn Healthy at