This banana-carrot bread is a delicious variation of the classic banana bread. It features crunchy granola packed with seeds and nuts for a crunchy touch. This recipe tastes delightful in the morning for breakfast with some Greek yogurt and fresh fruit, or as a snack when you suddenly feel a bit hungry.


2 ripe bananas

150 g grated carrots

3 eggs

3 dates

100 ml almond milk

100 g almond flour

150 g oat flour

100 g XAVIES' Extra Seeds

1 tsp baking powder

2 tsp cinnamon


Preheat the oven to 180 °C and grease a baking pan.

Mash the bananas, finely chop the carrots, and crush the dates in a bowl. Then add the almond milk and eggs.

In another bowl, mix the almond flour, granola, baking powder, and cinnamon. Add to the wet ingredients and stir well.

Pour the batter into the greased baking pan and bake for 35-40 minutes. You can check if the banana-carrot bread is done with a toothpick. If it comes out clean, it's ready to be taken out of the oven.

Allow it to cool and then remove from the baking pan. It tastes delicious with Greek yogurt and fresh fruit. Enjoy!