carrot and banana spiced bread
There is often a debate in my house which goes like this: there is team carrot cake and team banana bread . So I thought I would try and bring the two together! Brave I know and lots of confused faces! I will leave you to judge on that once you’ve tried it! Delicious served toasted with a dollop of your favourite nut butter.
ingredients
makes 1 loaf
serves 12 slices
DRY
150g flour (I use 75g oat flour, 75g spelt flour)
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
WET
1 large carrot, grated (about 1/2 cup)
3 medium bananas, mashed
4 tablespoon honey or maple syrup
120ml milk of choice (I use almond milk)
2 teaspoon vanilla extract
Optional extras
Chopped hazelnuts (used here) or walnuts
Chopped dried apricots (used here)
Extra cinnamon
Shredded coconut (used here)
method
Preheat oven to 180°C.
Line a loaf tin with parchment paper. I used a loaf tin measuring 24cm x 14cm.
Combine dry ingredients in a bowl.
At this point you can add nuts & seeds if using.
In a separate bowl, whisk all wet ingredients, including carrot and banana, and add chopped dried fruit if using.
Pour wet into dry, and stir to form a batter.
Pour and smooth into the prepared loaf tin.
Bake for about 35-40 minutes.
Turn off the heat and let the loaf sit in the closed oven for another 10 additional minutes.
Check that a toothpick inserted into the center comes out mostly clean.
Leave to cool. You can cover and refrigerate overnight or leave out.
Great for a couple of days and delicious toasted. Can also be frozen.
The Health Boost Tip
Delicious and wholesome bake, great for using overripe bananas and a few leftover carrots. Perfect toasted for breakfast or afternoon treat!
This cake/bread is full of good real ingredients and can easily be made vegan (use nut milk and maple syrup).
