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Rustic Carrot-Banana Bread with Walnuts

This moist and rustic carrot cake has lovely texture and warmly spiced carrot flavor. Subtle sweetness, perfect for an anytime snack.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8
Author: Kathy Patalsky



  • 1 ⅓ cups flour gf used
  • 2 teaspoon ground flax seed
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon


  • cup maple syrup
  • 3 whole bananas mashed
  • 2 tablespoon olive oil or coconut
  • ½ cup orange juice + zest
  • 1 teaspoon fresh ginger minced

Fold in:

  • 1 cup carrots grated
  • ¾ cup rolled oats
  • 1 cup walnuts chopped


  • Line a loaf pan with parchment paper or grease with coconut oil.
  • Preheat oven to 410 degrees.
  • Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.
  • Fold in the dry ingredients until a thickened batter forms.
  • Fold in the fold-in ingredients.
  • Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.
  • Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.
  • Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.

Nutrition Estimate

Calories: 279kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 304mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2677IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg