Yesterday I proudly announced to my daughter that we’re going to have cake for breakfast, and as I saw the excitement in her eyes as she repeated 10 times that she’ll have some cake, I immediately thought that I might have just made a huge mistake. Now, I thought, she’d say to people that we have cake for breakfast. And they would probably wonder what kind of nutritionist I am. But before you judge let me be quick to explain.

The “cake” I made for breakfast, the “cake” that my daughter knows, is far from the conventional cakes you might have in mind. Actually, I was not sure if this recipe falls under the category of cakes, hence why I simply called it a loaf. It is filled with nutrients, healthy fats and fiber, and is made of 100% real and whole ingredients. I can even go further in telling you that this “cake” is gluten-free, sugar-free and lactose-free. Yes, you heard that right. Now you’re probably thinking “Oh lord, one of those sad, wanna-be cakes again!” 😉  But I dare you to try it first before you judge it, because this recipe is delicious in my humble opinion, and a total winner with my family. You can top your loaf with some almond butter, hemp seeds, fresh berries, whatever you fancy!

Love to see these little hands grabbing the food I made 🙂

This loaf is super easy and quick to make and is totally unpretentious.

I have used carrots, banana and Medjool dates to give it some sweetness, and coconut flour to bind all ingredients together. It provides a good source of fiber, healthy fats (almond butter and flax seeds) and nutrients (from each ingredient). I have not tried to make this recipe without an egg, but I think it would work just as well if you add some water to the flax seeds.

Are you interested in serving some cake for breakfast this weekend? 🙂 Then here’s what you’ll need for this recipe.

Carrot and Banana Loaf

  • Difficulty: easy
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  • 2 carrots (about 190g)
  • 1 1/2 ripe bananas (160g peeled)
  • 2 Medjool dates, pitted
  • 1 pasture-raised, organic egg
  • 70g coconut flour
  • 50g almond butter
  • 1 tbsp ground flax seeds
  • 60ml plant milk (I used almond milk)
  • dash of vanilla and cinnamon


  1. Wash and cut the carrots, place them in a blender and blend until they become a rough puree.
  2. Add the bananas, Medjool dates and egg to the carrots and blend again until it becomes a homogenous paste.
  3. Add the rest of the ingredients and pulse a bit more until a dough is formed. It won’t be very runny and that’s ok!
  4. Preheat the oven to 190 degrees Celsius and line a 20x12cm ceramic baking pan with parchment paper.
  5. Pour the dough in the baking pan and bake in the oven for about 35 minutes. Be aware that I am using a ceramic baking pan, which takes longer to heat, so if you are using another type of baking pan, make sure you check 5-10 minutes earlier.
  6. Once the cake is baked, allow it cool down, garnish with your favourite toppings and serve.

If you decide to give this recipe a try please let me know how it turned out in the comments below.


2 Thoughts on “Carrot and Banana Loaf”

    • Hi! I am not sure if tapioca flour will work, as it has a different consistency from coconut flour. I have only tried the recipe with coconut flour so I cannot guarantee it will work out fine. But please let me know how it turned out if you decide to try it anyway! xx

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