This simple and quick loaf is a beautiful blend of banana bread and carrot cake. It’s smaller in height than traditional large loaves which makes it perfect for snacking. Serve with vanilla infused coconut yoghurt and a drizzling of honey!
- 2 medium very ripe bananas (weighing approx. 265g together with skin on)
- 2 Tbsp (50g) honey
- 1/3 cup (50g) coconut sugar, can also use light brown sugar or rapadura sugar
- 1 large egg (weighing approx. 60g with shell on)
- 150g carrots, grated, (approx. 2 small-medium carrots)
- 1 cup (150g) plain all purpose flour, can also use gluten free plain all purpose flour (if using gluten free flour, the weight will be 130g)
- 1 1/2 tsp (5g) baking powder
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (2g) ground nutmeg
- Pinch of salt
- 1/2 cup (65g) walnuts, roughly chopped
- To Serve
- Vanilla coconut yoghurt, or yoghurt of choice
- Preheat oven to 180ºC (350ºC). Line a 9 inch x 5 inch rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
- In a large mixing bowl, mash the bananas.
- Add honey and mix until well combined with the banana.
- Stir through sugar and egg until well combined.
- Sift over flour, baking powder, cinnamon, nutmeg and salt. With a spatula, gently fold until just combined.
- Add grated carrot and gently fold until just combined. Ensuring not to over-mix the batter or your loaf will be a bit tough.
- Spoon batter into lined loaf pan and spread out evenly.
- Sprinkle over chopped walnuts.
- Transfer to oven and bake for 25-30 minutes or until golden on top and a toothpick inserted into the middle comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- Run a butter knife around the edges of the loaf to ensure it’s not stuck to the sides.
- Carefully and quickly turn out loaf and put onto a wire cooling rack. Allow to completely cool.
- To serve, slice and top with a dollop of coconut yoghurt and a drizzling of honey.
Store in an airtight container, in a cool dark pantry for the first 1-2 days until it looses it’s freshness. Then the refrigerator for another 1-2 days.