Add the banana, dates, olive oil, milk, and ginger to a blender. Mix on high speed until smooth.
1 ripe banana, 120 grams soft dates, 60 ml olive oil, 250 ml oat milk, 1 teaspoon fresh ginger
Add the banana mixture to the dry ingredients and stir until just combined and no streaks of flour remain. Fold in the grated carrots until evenly incorporated.
200 grams packed shredded carrots
Place the batter into the prepared baking tin and bake for 50-55 minutes, or until golden and a skewer can be inserted in the centre and come out clean.
Cool for 15 minutes before removing the bread from the tin and cooling completely on a rack. Store in a sealed container at room temperature for up to three days, or refrigerate if your home is warm.