Carrot banana cake

    1 hour 15 min

    This low fat carrot banana cake or loaf combines two of my favourites: carrot cake and banana bread. This isn't as sweet and decadent as a carrot cake, and calls for far less oil or butter, making it nice for a breakfast treat or for afternoon snacking. Enjoy sliced with a cuppa.

    228 people made this

    Serves: 16 

    • 5 tablespoons olive oil
    • 125g sugar
    • 2 eggs
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 150g mashed ripe bananas
    • 120g grated carrots
    • 50g chopped walnuts (optional)

    Prep:10min  ›  Cook:55min  ›  Extra time:10min cooling  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin.
    2. In a bowl, combine oil and sugar. Add eggs and mix well. Combine flour, bicarb, salt and cinnamon; gradually add to the oil and egg mixture alternately with bananas. Stir in carrots and nuts, if using.
    3. Tip into the prepared tin and bake for 55-65 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes before removing from tin to a wire rack to cool completely.


    Feel free to use rapeseed, sunflower or vegetable oil instead of olive oil in this recipe.

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    Reviews in English (15)


    I used this recipe just put the mixture into muffin cases instead. Make a great snack for breakfast on the go and freeze really well.  -  15 Jan 2012


    Have made this cake twice and it's delicous, perfect with a cuppa  -  05 Jun 2011


    DIVINE!!!!!! So easy to prepare  -  23 Apr 2013