A cross between banana bread and carrot cake, these mini loaves are delicious, soft and moist with the most incredible golden crust. Each bite is perfectly scented with fall spices and sweetened with just the right amount of maple syrup. This recipe is simple-to-make, needing just 1 one bowl + 30 minutes and will have your entire family saying ‘yum!’.
I’m so excited to share our one bowl banana and carrot mini loaves [or muffins] recipe with you! These loaves are simple to make, packed with wholesome ingredients and mouth-watering delicious. Each bite is an infusion of banana bread and carrot cake – wonderfully spiced, moist and so tasty!
This recipe is nut-free and free of refined sugar, making them perfect for lunch boxes or a quick make ahead breakfast. These loaves are so full of flavour, your kids will barely notice the 4 bananas and 3 carrots hidden inside.
WHY YOU’LL LOVE THESE LOAVES
- delicious
- packed with banana and carrot
- made with healthier ingredients
- perfectly spiced
- wonderfully moist and tender
- gorgeously golden with a crunchy crust
- come together in 1 bowl
- can be baked in a muffin pan
- bake in 15 minutes
- are freezer friendly
- and lunch box friendly too!
Ingredients in banana carrot loaves
- Bananas – add natural sweetness, moisture and lovely banana flavour to the loaves.
- Carrots – add natural sweetness, gorgeous colour, moisture and gorgeous carrot flavour too, making the loaves taste just like carrot cake!
- Maple Syrup – sweetens and scents the loaf batter.
- Orange Zest – adds a citrusy zing that works perfectly with the carrots and spices.
- Spices – cinnamon, nutmeg, ginger and cardamon lend perfect fall heavenly scent to the loaves.
- Yoghurt – adds unmistakable tang to the loaves and keep them moist.
HOW TO FREEZE LOAVES?
Be sure to cool loaves completely before wrapping and freezing. To freeze, wrap individual loaves (this makes for simple defrosting) securely in cling film, or place in air-tight freezer bags. Label with the name of the recipe and the date. Loaves will keep in the freezer for up to 3 months.
HOW TO DEFROST LOAVES?
Place loaves on the counter (or fridge over night) until thawed. To reheat: simply heat loaves in the microwave until hot. Smear with a little butter and enjoy.
How to serve:
Toast slices of banana carrot loaf for breakfast in a sandwich press (or toaster), top with ricotta (or natural yoghurt), coins of banana and a drizzle of maple syrup. Breakfast perfection for cosy weather.
With so much goodness in one simple bake, you’re going to love these loaves.
To make your own one bowl banana and carrot mini loaves [or muffins] follow these simple steps..
Begin by preheating your oven to 180 degrees celsius (350 F) and grease and line 5 mini loaf pans (or line a 12 hole muffin tin with papers). Set aside.
Into a large bowl – place the mashed banana, grated carrots, eggs, olive oil (or coconut oil), yoghurt, rapadura (or brown) sugar, maple syrup, vanilla bean paste and orange zest. Whisk to combine.
Add the plain flour, buckwheat flour (or wholemeal flour), baking powder, pinch of salt, cinnamon, nutmeg, ginger, cardamon to the bowl. Use a wooden spoon to stir to combine.
Evenly divide the mixture between the prepared tray. Top with coins of banana and a sprinkle of sugar [optional].
Bake the mini loaves for 12-15 minutes (10-12 minutes for the muffins) or until golden and when a skewer inserted removes cleanly.
MORE QUICK MUFFIN AND LOAF RECIPES
blueberry banana and chia loaf
raspberry pear and coconut mini loaves
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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one bowl banana and carrot mini loaves [or muffins]
- Total Time: 30 mins
- Yield: 5 1x
Description
A cross between banana bread and carrot cake, these mini loaves are delicious, soft and moist with the most incredible golden crust. Each bite is perfectly scented with fall spices and sweetened with just the right amount of maple syrup. This recipe is simple to make, needs just 1 one bowl + 30 minutes and will have your entire family saying ‘yum!’.
Ingredients
- 2 bananas, mashed PLUS 2 bananas cut into coins, to decorate
- 3 small carrots, grated (approx. 1 1/2 cups)
- 2 eggs
- 1/2 cup (125 ml) lightly flavoured olive oil (OR coconut oil, melted)
- 3/4 cup (190 ml) greek yogurt (OR natural, soy or coconut yoghurt)
- 1/4 cup (45 grams) rapadura (or brown) sugar, PLUS more to decorate [optional]
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or extract)
- zest of 1 orange
- 1 cup (125 grams) buckwheat flour (or wholemeal flour or plain flour)
- 1 cup (150 grams) plain flour (or wholemeal flour)
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cardamon, ground
Instructions
- Preheat oven to 180 C (350 F) and grease and line with baking paper 5 mini loaf tins [or line a 12 hole muffin tin with papers]. Set aside.
- Place the mashed banana, grated carrot, eggs, olive oil, yoghurt, sugar, maple syrup, vanilla bean paste and orange zest into a large bowl.
- Whisk to combine.
- Add the buckwheat flour, plain flour, baking powder, cinnamon, nutmeg, ginger and cardamon. Using a wooden spoon, stir to combine.
- Evenly divide the mixture between the prepared tin.
- Top with coins of banana and sprinkle of sugar [optional].
- Bake for 12-15 minutes (10 minutes for the muffins) or until a skewer inserted removes cleanly. Allow to cool for ten minutes before placing the loaves on a wire rack to cool completely. Enjoy x
Notes
To serve: toast slices of banana carrot loaf until golden, top with creamy ricotta (or greek yoghurt), more banana (or strawberries) and a drizzle of maple syrup (or honey). Seriously, so good!
Loaves best kept in the fridge in an air tight container. Will keep for 3 days.
Loaves are freezer friendly. Wrap individual loaves in cling film and store in an air-tight container. Will keep for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
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Hi, wondering if the 10 minutes for muffins is for regular sized muffins or for mini muffins? Making these today, thanks!!
10-15 minutes is for regular muffins lovely. Apologies for my delayed reply! xx
May i use honey instead of maple syrup? If yes, same quantity pls? Gosh can’t wait to try this one out :)))
Hi Maria, you absolutely can. Just watch the loaves as they bake in the oven, as honey tends to caramelise faster – you may need to cover the loaf with foil if the top is browning too quickly before the centre has cooked through. Hope that makes sense. Happy baking. Kayla x