Bananas are amazing! And I can’t think of a better way to celebrate them than in banana bread.
But not just any old banana bread…
Nope. This is carrot cake banana bread!!
This recipe is super simple to make. It’s packed full or nutrients. Plus, it requires basic ingredients you will probably have in your kitchen right now.
Some of my clients have mentioned to me that bananas are a ‘fear food’ (something that creates anxiety) because of the sugar they contain. If you feel the same way, do your best to remember that a) sugar is not ‘toxic’, ‘the devil’, or bad for you unless eaten in excess, b) bananas a packed full of nutrients like fibre (to help with digestion), potassium (which helps muscles and nerves work properly), and tryptophan (which can enhance your mood), and c) they are produced by Mother Nature – and she does a pretty good job at looking after us if we let her!
I tested this recipe a good few times to get the taste and texture just right – sweet but not too sweet so that you can enjoy it for breakfast, wholesome but not too dense, crumbly but not too crumbly that you can’t toast it (and smother it in peanut butter!).
It was actually inspired by the Honey Oat Banana Bread that I created for my cook book. The feedback from my recipe testers was SO good along with the feedback for the Carrot Cake Cookies which are also in the book that I decided to experiment by combining the two!
I hope you LOVE this recipe as much as I do! It is:
I love it with a dollop of yogurt and a sprinkle of walnuts or simply on its own with a cup of tea.
This banana bread also freezes really well for a couple of weeks. I often cook up a loaf at the weekend, slice it and then freeze the individual slices for when I fancy something sweet during the week.
If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.
And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!