By Nina Gelbke
The OBC loaf. Orange, banana and carrot. Honestly, it’s a combination that was just made for each other!
Think fluffy and soft banana bread with a refreshing, zesty note of citrusy orange and juicy carrot through it. It’s sweetened entirely from the natural goodness of fruit, and gluten free too.
Another great way to use up ripe and spotty bananas to avoid them going to waste, this loaf is packed full of vitamins A and C, as well as fibre, potassium and magnesium.
I am loving toasting up a slice or two for an afternoon or pre-training snack, spread with some nut butter and a few extra banana slices. Yum!!
- 180g buckwheat flour
- 60g almond meal or flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- Pinch of salt
- 3 ripe bananas (about 300g peeled)
- The flesh of 1/2 medium orange
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 large carrot, peeled and finely grated
- Preheat your oven to 190°C and line a loaf tin with baking paper.
- Combine the flour, almond meal, baking powder, bicarb, salt and orange zest in a bowl.
- Add your banana, orange, vanilla and milk to a blender and blend until smooth.
- Mix together wet and dry ingredients to form a smooth batter, then fold in grated carrot. Pour into loaf tin.
- Bake for 50 minutes or until a skewer comes out clean. Allow to cool before removing from tin and slicing!
- The buckwheat flour could be swapped for oat, whole wheat or spelt flour.
- Keep this loaf in a sealed container in the fridge for up to 5 days.