So apparently there seems to be some kind of rule that every food blog needs to have its own version of a banana bread recipe. However, it took me a while to make a healthy banana bread that actually tasted like a proper banana bread, and not like a healthy one. This version is probably my third or fourth try, but I am really excited to finally share the recipe with with you because this bread is simply amazing. I know I say this about all of my recipes, but trust me, this banana bread is so close to perfect, that you just have to make it asap. One trick I found to be very helpful was that the coconut oil needs to be slightly melted before you add it to the other ingredients. This little trick makes all the difference, and even though this banana bread is pretty moist in the inside, it is not quite as dense as other healthy banana breads. To add an extra touch of goodness, I used one grated carrot in the recipe, because besides from banana bread, carrot cake is my favorite cake. So I thought what’s better than combining my two favorite cakes in a new recipe?

Besides from bananas and carrots, this bread also contains buckwheat flour, maple syrup and chia seeds, and no refined sugars, no refined flour or unhealthy fats. It is also not overly sweet, so you can even enjoy a slice or two of this bread for breakfast. I love it with a generous amount of almond butter and a sprinkle of extra cinnamon on top. What’s your favorite way to enjoy a slice of banana bread?

Enjoy!

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