Carrot cake and banana bead are childhood favourites so this loaf is the best of both worlds! Carrots are a rich source of beta-carotene, which converts to vitamin A in the body. This super delicious and simple one bowl recipe can easily be whipped up in around 10 minutes. Your whole kitchen will smell amazing when it’s being baked as the spices float through the air.
CARROT CAKE BANANA BREAD
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 293 (2930)
- Carbs: 11.6 (116)
- Fat: 23.1 (231)
- Protein: 12.7 (127)
- Fibre: 6.8 (68)
- Sugar: 2.1 (21)
- Preparation time: 5-10 minutes
Cooking time: 1 hour
Serves 16
INGREDIENTS
- 2 spotty bananas, mashed
- 3 eggs
- 3 grated carrots (about 250g)
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted⠀
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 ½ cups (350g) almond meal
- ¼ cup Nuvia Baking
- 1/4 cup raisins
- 1 tsp baking powder⠀
- Optional: coconut vanilla frosting
- 1 cup Greek yoghurt
- 1/3 cup coconut butter
- 2 tbsp Nuvia Baking
- 2 teaspoons vanilla extract
METHOD
- 1. Preheat oven to 160°C fan-forced and line a cake tin with baking paper.
- 2. In a medium bowl, combine the bananas, eggs, carrots, vanilla, coconut oil and spices.
- 3. Add the almond meal, sweetener, raisins and baking powder and mix well.
- 4. Bake for 1 hour or until a toothpick comes out clean.
- 5. If making frosting, mix all ingredients together in a bowl and set in the fridge to firm up before using.
TIPS AND TWEAKS
Keeps for 4-5 days in an airtight container in the fridge.
Serve with thick Greek/coconut yoghurt or cashew cream.
