Discover a delightful fusion of flavors with our Banana Bread Carrot Cake recipe! This wholesome treat combines the natural sweetness of ripe bananas with the earthy goodness of grated carrots, creating a moist and flavorful cake that’s perfect for any occasion. Sweetened with a touch of maple syrup and enriched with melted coconut oil, this gluten-free delight is spiced with cinnamon and studded with crunchy pecans. Easy to make and irresistibly delicious, this Banana Bread Carrot Cake will become a family favorite. Serve it topped with your favorite berries or nuts for an extra special touch!
Recipe
Serves 16
4 ripe bananas, mashed
2.7 fl oz. (80ml) maple syrup
2.7 fl oz. (80ml) coconut oil, melted
2 large carrots, grated
9.5 oz. (270g) gluten free self-raising flour
2 tsp. ground cinnamon
1.8 oz. (50g) pecans
How to Prepare
Preheat the oven to 350°F. Grease a loaf tin, or line it with baking paper.
In a large bowl, add the mashed bananas, maple syrup, melted coconut oil and grated carrots and stir to combine.
Add the self-raising flour, ground cinnamon and pecans to the bowl.
Stir the mixture until well combined, then pour the batter into the prepared loaf tin.
Bake the loaf for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and place the tin on a wire rack. Allow the loaf to cool completely in the tin, before topping with favorite berries or nuts.
