▪️
▪️
- This loaf combines two of our favourites into one delicious recipe. Just imagine a slice of banana bread infused with carrot cake flavour!
- It’s made with healthier ingredients so it’s totally fine to have cake for breakfast!
- The icing is optional but definitely recommended. You can make this vegan by substituting the egg for a flax egg.
INGREDIENTS:
- 3 medium ripe bananas
- ½ cup coconut sugar
- 1 tsp vanilla
- 1 egg
- ¼ cup applesauce
- 1/3 cup almond milk
- 2 tbsp melted coconut oil
- 1 heaping cup shredded carrot
- 1 ½ cup oat flour
- ½ cup rolled oats
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 1/3 cup chopped walnuts
- 2 tbsp hemp seeds
Cashew cream cheese frosting:
- 1 cup cashews, soaked in water overnight or for at least 4 hours
- 1 ½ tbsp maple syrup
- 1 tsp vanilla
- 3 tbsp coconut milk (put the coconut milk in the fridge for a few minutes and use the top solid part)
- Juice from ½ a lemon
METHOD
- Preheat the oven to 180 C and line a loaf tin with baking paper.
- Add the bananas to a blender with the paddle attachment in place and mix until smooth.
- Add the coconut sugar, vanilla and egg and mix until combined.
- Mix in the almond milk, applesauce and coconut oil until combined, then fold in the shredded carrot.
- In a small bowl mix together the oat flour, rolled oats, baking powder, cinnamon, nutmeg and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, be careful not to overmix.
- Gently fold in the walnuts and hemp seeds.
- Pour the mix into the prepared loaf tin and bake for 45-55min or until a toothpick comes out clean.
- Add the cashew nuts to a food processor and process until smooth.
- Add the rest of the ingredients for the frosting and process again until smooth.
- Spread the frosting over the carrot cake banana bread once it has cooled.