Who loves Carrot Cake?
Who loves Banana Bread?
If you answered yes to both of these questions, then this might be the bake for you!
Today is International Carrot day (for those of you who didn’t know!!!), so naturally I had to bake something with carrots. The original plan tonight was to bake a Banoffee bread so I thought to myself, ‘Why not just combine the two?’.
(PS. Keep your eye out for the Toffee Banana bread, It’s still on my list of things to bake!)
There’s two tablespoons of pecan butter in this recipe, if you’re struggling to find pecan butter you could always try Coconut oil and add some chopped pecans?
Carrot Cake Banana Bread
150g Brown Bread Flour
75ml Maple Syrup
2 Ripe Bananas
2 Medium Carrots
2 Tbsp Pecan Butter
2 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Nutmeg
– Peel and then grate the 2 carrots
– In a bowl mash the two ripe bananas with the back of a fork (the riper the bananas the easier this will be!)
– Blitz the oats in the food processor to produce a flour
– In a large mixing bowl, place the oat flour, brown flour, baking powder and spices.
– Add the mashed bananas and carrot grating to the bowl and mix.
– Next, add the maple syrup, eggs and Pecan butter and mix well.
– Finally add the sultanas and stir in.
– Transfer the mixture into your baking paper lined loaf dish. Don’t over fill, if you get to around 3/4 full and you have some mix left over, pop the remainder into muffin trays. If you over fill, the bread will spill out of the tin and onto the bottom of your oven!
– Bake at 180C for 60 minutes. Check that it’s cooked with a skewer (if it comes out clean it’s done!)