Gluten Free, Dairy Free Carrot & Banana Bread

This is a super easy bread to make,  it's both gluten and dairy free and doesn't contain any refined sugar.   What I love most about this recipe is you throw everything into one bowl so less mess and fuss in the kitchen.  You can also try different types of flours with this,  for my recent batch I used teff flour which gave it a much darker colour and I like using teff in these types of breads and cakes for that reason, plus it's full of natural iron &magnesium.

This bread would also be nice with some nuts thrown in for a crunchier texture,  (I'd recommend walnuts) or you could also scatter them on top of the bread mixture before baking.


  • 1 egg
  • 1/2 cup of a plain dairy free yoghurt of your choice
  • ripe bananas - mashed up
  • 6 tbsp maple syrup
  • 1 tsp vanilla extract
  • 60gm quinoa flakes or gluten free oats, if you're able to take those
  • 1 tsp bicarbonate of soda
  • 2 tsps mixed spice
  • 1/4 tsp salt
  • 150gm gluten free flour
  • 2 medium carrots - shredded
  • Handful of chopped nuts - optional



Heat the oven to 180c.  Line a 2lb loaf tin with greaseproof/baking paper.

Pop the egg into your mixing bowl & give it a quick whisk.  Stir in the yoghurt, mashed banana, maple syrup & vanilla.

Next add your dry ingredients & fold into the wet mixture until fully combined.  Finally added in your shredded carrots & mix well.   

Pour the mixture into your load tin & pop into the oven to bake for 50 minutes.  When you remove the bread from the oven, use a skewer to check it's baked all the way through.

Allow the cake to cool fully in the tin,  then tip out onto a wire rack.   Stored in an airtight container the bread will last for up to 5 days.   It's delicious served with some yoghurt & berries or toasted & topped with some nut butter or jam.

Enjoy !

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