Description
A cross between banana bread and carrot cake, these mini loaves are delicious, soft and moist with the most incredible golden crust. Each bite is perfectly scented with fall spices and sweetened with just the right amount of maple syrup. This recipe is simple to make, needs just 1 one bowl + 30 minutes and will have your entire family saying ‘yum!’.
Ingredients
- 2 bananas, mashed PLUS 2 bananas cut into coins, to decorate
- 3 small carrots, grated (approx. 1 1/2 cups)
- 2 eggs
- 1/2 cup (125 ml) lightly flavoured olive oil (OR coconut oil, melted)
- 3/4 cup (190 ml) greek yogurt (OR natural, soy or coconut yoghurt)
- 1/4 cup (45 grams) rapadura (or brown) sugar, PLUS more to decorate [optional]
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or extract)
- zest of 1 orange
- 1 cup (125 grams) buckwheat flour (or wholemeal flour or plain flour)
- 1 cup (150 grams) plain flour (or wholemeal flour)
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cardamon, ground
Instructions
- Preheat oven to 180 C (350 F) and grease and line with baking paper 5 mini loaf tins [or line a 12 hole muffin tin with papers]. Set aside.
- Place the mashed banana, grated carrot, eggs, olive oil, yoghurt, sugar, maple syrup, vanilla bean paste and orange zest into a large bowl.
- Whisk to combine.
- Add the buckwheat flour, plain flour, baking powder, cinnamon, nutmeg, ginger and cardamon. Using a wooden spoon, stir to combine.
- Evenly divide the mixture between the prepared tin.
- Top with coins of banana and sprinkle of sugar [optional].
- Bake for 12-15 minutes (10 minutes for the muffins) or until a skewer inserted removes cleanly. Allow to cool for ten minutes before placing the loaves on a wire rack to cool completely. Enjoy x
Notes
To serve: toast slices of banana carrot loaf until golden, top with creamy ricotta (or greek yoghurt), more banana (or strawberries) and a drizzle of maple syrup (or honey). Seriously, so good!
Loaves best kept in the fridge in an air tight container. Will keep for 3 days.
Loaves are freezer friendly. Wrap individual loaves in cling film and store in an air-tight container. Will keep for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American