January calls for some comfort baking and banana bread is just the thing to make at this time of a year. I’ve made this Carob Banana Bread for the first time last summer during my holidays in Portugal, where carob is a local produce.

I’ve always loved the flavour of carob, it’s so distinctive and quite different to cacao. It’s also very good value, caffeine-free and makes an amazing addition to banana bread.

This carob banana bread is an easy recipe you can whip by hand. I’ve used a mix of buckwheat flour, oat flour, ground walnuts and carob powder for the dry mix and coconut oil, flax eggs and mashed bananas for the wet mix. I’ve added 2tbsp of maple syrup to add little more sweetness, but you can leave it out if you prefer. The combination of ripe bananas, cinnamon and carob creates enough sweetness in the recipe.

You could play around with substitutions for the dry mix, I think banana bread recipe is fairly forgiving. And if you prefer you can always use cacao instead of carob. Tastes amazing still warm from the oven. Enjoy:) x

Few more carob recipes you might like:

Carob, Walnut and Teff Muffins with Carob Tahini Frosting

Raw Carob, Coconut and Pear Cake

Carob, Fig and Almond Raw Balls

Pear and Carob Muffins

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