Carrot Cake Banana Bread
This carrot cake banana bread is super moist, filled with warm spices, sweet bananas, and shredded carrots. Perfect for breakfast or a cozy snack anytime!
Serving: 12
Calories: 219kcal
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 grain flour
- 2 teaspoon baking powder
- 3 pinches sea salt
- 1 pinch grated nutmeg
- 1 teaspoon ground cinnamon
- 300 g carrots, finely grated
- 3 tablespoon chopped walnuts
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.
- Once the carrot cake 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, cool completely then serve.
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Nutrition
Calories: 219kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 196mg | Potassium: 251mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4217IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.