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Carrot & Walnut Banana Loaf
Posted by Amelia Littlejohn on 31st May 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Carrot & Walnut Banana Loaf combines the delicious flavors of a yummy carrot with the delectable tastes of  banana to create this unbeatable recipe. It’s moist, perfectly sweet, satisfying and it goes so well with a big cup of tea! Why not make it for an afternoon tea party with friends, or bake with little ones for a healthier cake option!

Carrot & Walnut Banana Loaf

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  • 150g buckwheat flour
  • 50g ground almonds
  • 2 ripe bananas
  • 50g grated carrot
  • 60g chopped walnut
  • 2 tbsp flaxseed (mixed with 4tbsp water)
  • 3 tbsp maple syrup
  • 1 tbsp vegan butter
  • 1 tsp baking powder
  • 2tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Pinch salt
  • 1 tbsp coconut yogurt (for drizzling)
Prep Time


  1. Pre-heat the oven to 160 degrees celsius.

  2. Mix the flax seed together with the water and leave to thicken up for 5 minutes. Combine the buckwheat flour, ground almonds, cinnamon, nutmeg, ginger, pinch of salt and baking powder in a mixing bowl.

  3. Add the ripe bananas, maple syrup and butter to your food processor and blend until smooth.

  4. Then pour this mixture into the mixing bowl with the dry ingredients, add in the now thickened flax seed mixture as well as the grated carrot and chopped walnuts and stir well.

  5. Line a loaf tin with baking paper and pour the loaf mixture into it, spreading out evenly. Place into the oven to bake for 30 minutes, or until golden brown on the outside and if you poke a knife through the center it should come out clean.

  6. Allow to cool for 10 minutes before removing from the loaf tin. Allow to cool on a cooling rack for a further 20 minutes before cutting into slices and enjoying! (You can also add a drizzle of coconut yogurt over the top of the finished loaf for extra decoration and yumminess).

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn