Carrot Cake Banana Bread
Servings: 12
What happens when carrot cake meets healthy banana bread? Carrot cake banana bread! Aka the perfect Easter dessert for breakfast, brunch and tea time!
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Ingredients
Wet ingredients:
- 2 very ripe bananas
- 100 g demerara sugar
- 80 ml coconut oil
- 1 medium free-range egg
- 50 ml fresh whole milk
- 1 teaspoon vanilla extract
Dry ingredients:
- 240 g whole wheat flour
- 2 teaspoon baking powder
- 3 pinches sea salt
- 1 pinch grated nutmeg
- 1 teaspoon ground cinnamon
- 300 g finely grated carrots
- 3 tablespoon chopped walnuts
For the frosting:
- 100 g fresh ricotta well drained
- zest of one orange
- 30 g demerara sugar
- 1 tablespoon chopped walnuts to decorate
- 1 tablespoon grated carrot to decorate
Instructions
- Preheat oven to 180°C/360°F, and line a 8x4 inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork, then mix in all the remaining wet ingredients.
- In a another bowl mix together the dry ingredients.
- Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
- Finally add chopped carrots and nuts. Pour the mixture into the prepared loaf pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- In the meantime, whisk the ricotta cheese with sugar, until you get a smooth and rich cream. Add freshly grated orange zest and mix until just combined. Refrigerate until ready to use.
- When the banana bread is ready, remove the pan from the oven and allow to cool. Then remove the bread from the pan and arrange on a cooling rack.
- Spread the ricotta frosting on top, sprinkle with chopped walnuts and grated carrot, and serve.
Notes
How to store banana bread:
Make sure your banana bread is fully cooled before storing it.
You can place it in an airtight container, or a ziplock plastic bag, or wrap it tightly with plastic wrap. I recommend placing a sheet of kitchen paper beneath the bread to absorb the moisture in excess.
You can store it at room temperature for a couple of days, in the fridge for up to 4-6 days, or in the freezer up to 1 month.
The easiest way to store it in the freezer:
Keep the banana bread unfrosted, cut it into slices, arrange them on a baking tray and freeze for 30 minutes, then transfer the slices into a large ziplock bag and place in the freezer.
Whenever you're in the mood for it, simply take a slice or two out of the freezer, and place in the toaster for a couple of minutes.
Top with a little ricotta frosting and serve.