Banana carrot bread

Pre Zone I made a lot of banana breads. When someone asked me if I could make a Zone version I figured out how to fit my old recipes into a block proof one.

I think it worked out very delicious!

Gluten free
180 degrees | 40 minutes
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  • 3P3 eggs
  • 1P62 grams of low fat quark
  • 8P56 grams of flavorless whey/protein powder
  • 4C180 grams of banana (about 2 bananas)
  • 2.5C30 grams of dates
  • 4.5C68 grams of oatmeal flour
  • 1C132 grams of carrots
  • 3F14 grams of linseed
  • 2F5 grams of shredded coconut
  • 7F21 grams of almond flour
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How to cook

  • Let the dates and the linseed soak in lukewarm water for preferably a couple of hours. 
  • Mix all the dry ingredients: the protein powder, the oatmeal flour, the almond flour and the shredded coconut.
  • Mash the bananas with a fork and add the eggs and the quark.
  • Drain the water from the dates and linseed and cut the dates into small pieces or use a blender to mash them. 
  • Mix the dates and linseed into the banana-egg mixture.
  • Grate the carrots and mix everything together in a large bowl.
  • Add some ginger, a pinch of salt and cinnamon.
  • Put some wax paper into a small cake tin (diameter: 25cm) and scoop the dough into it.
  • Bake in the oven for 40 minutes at 180 degrees.
  • Put a skewer into the cake; if it comes out clear you're banana bread is ready.
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  • Add a little but of vanila quark and cinnamon on top of a slice.
  • You can try different variations, for example: replace a bit of the carrot by some fruit, like apple & replace the coconut with some chopped nuts like almonds.
  • You can save seperate slices in your freezer to eat later.
  • If you like to make a full size cake you can double all ingredients and make a 24 blocks bananabread.