Carrot cake meets banana bread for a match made in heaven!


  • 3 ripe bananas (smashed)
  • 2 carrots (grated)
  • 1 tsp vanilla paste
  • 75ml melted coconut oil
  • 60g Raglan Coconut Yoghurt Natural Greek-Style
  • 125g spelt flour (replace with gluten free flour for gf option)
  • 100g rolled oats
  • 75g coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Put oven on 180 degrees.
  2. Mix all the wet ingredients in a big mixing bowl till well combined. Then put all the dry ingredients in the same bowl. Mix everything till combined. Don’t over mix it.
  3. Pour the mixture to the standard non-stick loaf pan and spread it evenly!
  4. Bake in the oven for about 40-50 minutes depending on how big the loaf pan is. Also test with a chopstick (if comes out clean it’s ready)
  5. Let it cool down slightly. Better to have it warm because the texture will be softer and moist! Or let it cool off completely and store first before eating. Enjoy!

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