Three Veg and Meat: Bye-Nana Bread

As the name suggests, Olivia says bye-bye to your everyday slice of banana bread and hello to this carrot cake hybrid, with half a serve of fruit and veg in every slice.

By: Josephine / 30/04/2019

Three Veg and Meat Bye-Nana Bread

PT20180531 3VM BananaBread 4599

This recipe is Vegetarian | Dairy Free | Gluten Free

Healthy Fats | Low Carb

  • 1 & 1/2 serves protein + 1/2 serve fruit per serve
  • Good source of monounsaturated fat, which helps lower risk of heart disease
  • No added sugars

Make Ahead

The bread will keep in an airtight container for up to 5 days. You can slice and freeze individual portions to snack on at anytime, for up to 6 months. Thaw it in the fridge before serving.


Makes 1 loaf | Serves 10

  • 2 overripe bananas, frozen whole, then thawed
  • 7 fresh pitted dates, finely chopped
  • 4 eggs
  • 1 parsnip, peeled and coarsely grated; you'll need about 1 cup (150g)
  • 1 carrot, peeled and coarsley grated; you'll need about 1 cup (150g)
  • 4 tablespoons extra virgin coconut oil or melted coconut oil
  • 2 teaspoons natural vanilla extract (optional)
  • 2 teaspoons ground cinnamon
  • a large pinch of sea salt
  • 3 cups (300g) almond meal
  • 1/3 cup (40g) coarsley chopped walnuts (optional)
  • 2 teaspoons baking powder

Top tip before you start

After an hour of cooking, the surface of the bread can turn from a beautiful golden colour to a darker one very quickly, so be sure to keep an eye on it.

Let's start cooking

  1. Preheat the oven to 160° (315°F). Line a 4 cup (1 litre) loaf tin with baking paper. Peel the bananas and place in a large bowl. Add the dates and purée with a stick blender, or mash with a fork. (Alternatively, combine the bananas and dates using a food processor or blender).
  2. Whisk in the eggs, then stir in the reamining ingredients, ending with the almond meal, walnuts and baking powder. Pour the mixture into the loaf tin.
  3. Bake on the middle shelf of the oven for 1 hour, or until the loaf is golden and a skewer inserted in the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
  4. Remove the loaf from the tin and wrap in a plastic wrap or a tea towl to help keep it moist. Cut into slices to serve.
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