Easy Carrot and Banana Cake (So Moist!)
This Easy Carrot and Banana Cake Recipe is incredibly moist and soft baked in a loaf tin. Made with pantry-friendly ingredients. So quick and easy to whip up!
Servings 10 serves
Ingredients
Cake
- 1 cup mashed ripe bananas, about 2 medium-large bananas weighing about 300g with skin on and 200g with skin off
- 1 large egg
- 1/3 cup extra virgin olive oil
- 3/4 cup packed light brown sugar, how to pack
- 1/4 salt
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup grated carrot, approx. 1 medium-large carrot or 2 small carrots
Maple Syrup Glaze
- 1 Tbsp pure maple syrup
Instructions
- Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (23cm x 13cm) loaf tin with butter and line it with parchment paper. For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Mash Bananas: In a large mixing bowl, mash the bananas with a fork until smooth.
- Add Wet Ingredients: Whisk in the egg and oil for 15-20 seconds, ensuring the oil is well combined with the banana mixture.
- Whisk in Sugar & Salt: Add the sugar and salt, whisking for another 15-20 seconds until well incorporated.
- Add Dry Ingredients: Sift the flour, baking soda, cinnamon, and nutmeg directly into the bowl. Gently whisk until just combined, being careful not to over-mix.
- Fold in Carrot: Gently fold in the grated carrot, making sure it's evenly distributed throughout the batter.
- Pour and Smooth Batter: Transfer the batter into the prepared tin, smoothing out the top.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Maple Syrup Glaze: Once cooled, brush the cake with maple syrup. Alternatively, you can frost the cake with your preferred frosting such as a cream cheese frosting.
- Serve & Enjoy: Slice and serve the cake once it's completely cooled. Enjoy!
Notes
- Store: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days or refrigerated for 4-5 days.
- Freeze: Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.