Banana Carrot Cake Loaf with Cream Cheese Frosting
Ingredients:
Dry Ingredients:
- 100 g (1 cup) almond flour
- 50 g (1/2 cup) oat flour
- A pinch of salt
- Cinnamon to taste
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 medium eggs
- 1 teaspoon vanilla extract
- 80 g (1/3 cup) Greek yogurt
- 60 ml (1/4 cup) coconut oil, melted
- 1 medium carrot, grated
- 40 g (1/3 cup) walnuts, chopped
Cream Cheese Frosting (Optional):
- 150 g cream cheese
- 1 teaspoon powdered sweetener (optional)
- 1 teaspoon vanilla extract
- Chopped nuts for decoration
Directions:
- Preheat the Oven: Set the oven to 180°C (360°F) and grease or line a 20×10 cm (8×4 inch) loaf pan.
- Prepare Dry Ingredients: In a large bowl, whisk almond flour, oat flour, salt, cinnamon, baking powder, and baking soda together.
- Mix Wet Ingredients: In another bowl, mash the bananas and whisk in the eggs, vanilla extract, Greek yogurt, and melted coconut oil.
- Add Carrot and Walnuts: Gently fold the grated carrot and chopped walnuts into the wet ingredients.
- Combine: Gradually fold the wet mixture into the dry ingredients until just combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
- Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
- Prepare Frosting (Optional): Beat the cream cheese, powdered sweetener, and vanilla extract until smooth. Spread or pipe the frosting on the cooled loaf and sprinkle with chopped nuts.
Serving Suggestions:
- Enjoy slices with a cup of tea or coffee for a light breakfast or snack.
- Serve with a dollop of Greek yogurt or a side of fresh fruit for a balanced dessert.
- Pair with a drizzle of honey for an extra touch of sweetness.
- Toast leftover slices and spread them with almond or peanut butter for a protein-rich snack.
Cooking Tips:
- Make sure your bananas are ripe for natural sweetness and moisture.
- Allow the batter to rest for 10 minutes before baking for a fluffier loaf.
- Use finely grated carrots to ensure even distribution and a smooth texture.
- For a gluten-free version, ensure the oat flour is certified gluten-free.
Nutritional Benefits:
- Bananas provide natural sweetness and are high in potassium.
- Carrots add fiber, beta-carotene, and a natural sweetness.
- Walnuts offer heart-healthy fats and a good source of protein.
- Almond flour adds healthy fats and increases the loaf’s protein content.
Dietary Information:
- Vegetarian
- Gluten-Free (if using certified gluten-free oat flour)
- Refined Sugar-Free
- Can be made dairy-free by using a dairy-free yogurt alternative
Nutritional Facts (Per Slice – without frosting):
- Calories: 245 kcal
- Carbohydrates: 20g
- Protein: 6g
- Fat: 17g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 8g
- Potassium: 300mg
- Calcium: 80mg
- Iron: 1.2mg
Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
- Freezer: Freeze slices individually wrapped in plastic wrap for up to 3 months. Thaw at room temperature or in the fridge overnight.
Why You’ll Love This Recipe:
- It’s naturally sweetened with bananas and carrots, making it healthier than typical cakes.
- Easy to customize with add-ins like nuts, raisins, or even chocolate chips.
- The loaf is incredibly moist and stays fresh for days, making it a perfect make-ahead treat.
- The combination of almond and oat flour gives it a wonderful texture that’s both light and satisfying.