Carrot and Beetroot Banana Bread
This carrot and beetroot banana bread is a moist, lightly sweet loaf made without dairy and with only a small amount of added sugar. The natural sweetness from banana, beetroot, carrot and raisins does most of the work, making it a good everyday bake rather than a sugary treat. It works well for breakfast with coffee, afternoon tea, or snacking during the day, and keeps moist for several days.
Ingredients
Method
- Preheat the oven to 180°C and lightly grease a loaf tin, or line it with baking paper.
- Coarsely grate the beetroot and carrots.
- In a large bowl, combine the grated beetroot and carrot with the mashed banana, eggs, oil, and sugar.
- Using a hand-held blender or mixer, blend the mixture briefly until you have a coarse purée.
- In a separate bowl, mix together the flour, baking powder, oats, and cinnamon.
- Add the dry ingredients to the wet mixture and stir to combine. Adjust the texture if needed — the batter should be thick but pourable. Add a little more flour or oats if it feels too loose.
- Fold in the raisins or sultanas.
- Spoon the batter into the prepared loaf tin, or divide between two small silicone loaf tins.
- Bake in the oven for 30–45 minutes, until set and a skewer inserted into the centre comes out clean.
- For smaller loaves in an air fryer, bake at 180°C for 20–25 minutes.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, before slicing it.