Carrot Cake Banana Bread

Carrot Cake Banana Bread

Two desserts that are just made to be one. Combining the cosy spice of carrot cake with the sweetness of banana bread makes for this moist and moreish dessert. This recipe is also on the healthier side being refined sugar-free and plant-based, making it even more appealing! The carrot cake banana bread it topped with a protein coconut yoghurt whip for an extra layer of yum.

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Serves: 10

Ingredients:

Carrot Cake Banana Bread:

• 4 medium bananas, mashed
• 3 medium carrots, grated
• 1 & 1/4 cup all-purpose flour, sifted
• 1/2 cup granulated monk fruit sweetener
• 1/3 cup coconut oil, melted
• 1/4 cup rice malt syrup
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• pinch of salt

Frosting:

• 1 cup vanilla coconut yoghurt
• 1/3 cup vanilla protein powder
• 1/2 tsp vanilla extract

Garnish:

• carrot, ribboned
• slivered almonds or crushed walnuts

 

Preparations:

1. Preheat oven to 175°C and line a bread tin.


2. In a large bowl, mix the mashed bananas, grated carrots, coconut oil, rice malt syrup and vanilla extract.


3. Add the flour, granulated monk fruit sweetener, baking soda, baking powder, cinnamon, nutmeg, allspice and a pinch of salt. Mix until well combined.


4. Transfer to the bread tin and smooth the top over with a spoon. Bake in the oven for 55 to 60 minutes, or until the top is browned and a skewer comes out clean. Remove from the oven and allow to cool for 20 minutes.


5. To a small bowl add the coconut yoghurt, vanilla protein powder and vanilla extract. Whisk until smooth.


6. Top the banana bread with the frosting, ribboned carrot and slivered almonds. Slice and serve.

Watch the video: https://www.youtube.com/embed/oGt16n49m_E

Source URL: https://chloeevegan.com/recipe/carrot-cake-banana-bread/

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