Another accidental recipe. A quiet weekend at home, with not much in the fridge so I made this loaf with what I had…carrots and bananas. A kind of mash up of carrot cake and banana bread, and it actually turned out to be delicious. The carrots combined with the banana mean that it is not too sweet, perfect for breakfast with a side of yoghurt! And its made with coconut oil and maple syrup and absolutely no refined sugar…a cake thats tasty and good for you!
1/3 cup coconut oil
4 tbsp maple syrup (or agave)
1 tbsp cashew butter
tsp vanilla paste (or essence)
1/2 cup chopped walnuts
2 ripe bananas
1/2 cup kamut flour (or other gluten free flour)
1 1/2 cups ground almonds
tsp bicarbonate of soda
tsp baking powder
What to do…
Heat your oven to 180°, and prepare a bread tin by greeting the inside with a little coconut oil, I usually use my hands to do this to make sure it gets into all the corners.
In a small saucepan, gently heat together the coconut oil, maple syrup and cashew butter. While this is heating roughly chop the walnuts, wash and grate the carrots on the wide setting of the grater. Mash your bananas in a separate bowl.
Once the coconut oil has melted, stir to combine with the maple syrup and cashew butter. Then stir in the bananas.
Place the carrots, walnuts, flour, ground almonds, bicarbonate of soda and baking powder in a large mixing bowl and stir together. Add the wet mixture and stir again. Finally break in the two eggs and mix throughly until all ingredients are combined.
The mixture will look very wet, but trust me it will be fine! Pour into your loaf tin. Scatter a few more chopped walnuts on the top.
Cover the tin with tin foil – allowing space for the loaf to rise.
Place in the oven and cook for 30 minutes, then remove the foil and cook for a further 30/40 minutes. You want it to slightly brown but still be soft inside. Remove from the oven and allow to cool in the tin.
Turn out and cut into big thick slices, serve with a dollop of yogurt!