Carrot, Banana & Sultana Loaf

This loaf is super moist and tastes delicious, it’s also gluten free and dairy free.

Carrot, Banana & Sultana Loaf



Prep time






  • 200g almond meal/flour

  • 130g gluten free flour

  • 2 tsp cinnamon

  • 2 tsp baking powder

  • Pinch of salt

  • 2 large overripe bananas

  • 2 large carrots (or 3 small)

  • 3/4 cup sultanas

  • 3 eggs

  • 4 Tbsp extra virgin olive oil

  • 2 tsp vanilla extract

  • 1/4 cup maple syrup

  • 1/3 cup walnuts, chopped (optional)


  • Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper.
  • Grate the carrots and set aside. Place the sultanas in a small bowl and cover with boiling water so they soften, and set aside as well.
  • Combine the almond meal, plain flour, cinnamon, baking powder and salt in a large mixing bowl.
  • Separately, mash the bananas into a puree and then whisk in the eggs, olive oil, vanilla and maple syrup
  • Add the banana mixture to the dry ingredients and combine. Drain the sultanas out of the hot water. Add the sultanas and grated carrot into the batter.
  • Pour the mixture into your lined loaf tin, smooth down the top evenly and bake for 45-50 minutes or until the loaf is golden brown and firm to touch across the top. Allow to cool slightly before removing from the tin and slicing.

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