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Poppy Seed Carrot Banana Bread

This incredibly moist loaf is like a combo of banana bread and carrot cake!

Low FODMAP Serving Size Info: Makes 1 loaf; 14 slices; serving size 1 slice

Course: bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Makes: 14 slices
Calories: 291 kcal
Author: Dédé Wilson

Ingredients:

  • 1 1/2 cups (218 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil, such as canola, rice bran or sunflower
  • 1/2 cup (99 g) sugar
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) fork-mashed banana (about 2 medium very ripe bananas)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup (90 g) grated carrots
  • 1 cup (about 60 g) unsweetened broad coconut flakes or unsweetened long shred coconut
  • 1/2 cup (75 g) toasted pecan or walnut halves, finely chopped, or preferably a combination of both
  • 1/2 cup raisins
  • 2 tablespoons poppy seeds

Preparation:

  1. Position rack in the center of your oven. Preheat to 325° F/165°C. Coat the insides of a 8-inch by 4-inch (20 cm x 10 cm) loaf pan with non stick spray, line with parchment along the bottom creating overhang on the short sides, then coat the paper as well.
  2. Whisk the gluten-free flour, baking soda and salt together in a large bowl and set aside.
  3. Whisk the oil, sugar and brown sugar together in a medium-sized bowl until well blended. Whisk in eggs, one at a time, until incorporated, then whisk in banana, cinnamon, vanilla, ginger, nutmeg and cloves. Pour the wet mixture over the dry and whisk gently until a few floury streaks remain. Add the grated carrots, coconut, nuts, raisins and poppy seeds and fold into the batter gently but thoroughly.
  4. Scrape batter into loaf pan. Bake for about 1 hour to 1 hour 10 minutes minutes. A toothpick should just test clean when inserted in center of the loaf, the top will rise and be a deep golden brown and possibly crack. The edges will also just be pulling away from the sides of the pan.
  5. Cool pan on rack for 15 minutes, then use the overhang of parchment to gently remove the loaf from the pan, pull away the parchment and cool the loaf completely on the rack. This bread slices and tastes best after an overnight rest. Once completely cooled double wrap in plastic wrap and store at room temperature. Bread will keep for about 3 days wrapped well at room temperature or a few days longer if refrigerated. You can also freeze the loaf in which case, double wrap with plastic wrap and then slip into a heavy zip top bag and freeze for up to 1 month.

Tips

  • You can make this in a standard 9-inch by 5-inch (23 cm x 12 cm) loaf pan but the shape will not be as square; it will be squatter. Also check for doneness earlier, but use the same visual cues.

If You Can Tolerate

  • Fructans: If you have passed the fructan wheat Challenge you can substitute unbleached all-purpose flour for the Bob’s. Use the weight for best equivalent and substitution. Note that the loaf will no longer be gluten-free.
Nutrition Facts
Poppy Seed Carrot Banana Bread
Amount Per Serving
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Cholesterol 30mg10%
Sodium 175mg7%
Potassium 63mg2%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 18g20%
Protein 5g10%
Vitamin A 45IU1%
Vitamin C 0.2mg0%
Calcium 41mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.