Hey there!
How is it going? Well, I hope you are all doing great and I hope that you all had a wonderful Easter weekend. Iguess most of you would have eaten enough chocolate and sweets to cover the whole year by now, well I definitely have. But seriously I am not going to stop eating chocolate and sweet stuff from now on cause duh.
I looooove my sweets, yep this one here has got a major sweet tooth.
But as we all know I am self-proclaimed master of healthy cake baking (and sometimes the opposite…). Anyways, so of course I’ve got a recipe ready for all of you who really don’t want to miss out on delicious sweet treats yet are trying to limit thier refined sugar after the big Easter feast. I’ve got you covered guys, don’t worry, I am here for you with a recipe that is going to blow your mind and give you the biggest mouthgasm. NOMS!
So it’s Spring, finally. And apparently spring means carrot cake for lots of people, at least I’ve been seeing carrot cakes EVERYWHERE on social media. Also, my sister recently asked for carrot cake hence I created a little mash up banana bread carrot cake yumminess aka the carrot banana bread. And oh my, it tasted amazing, so moist, yet sweet thanks to super ripe bananas and dates. Yummm! Enjoy this delightful treat with a cup of tea, coffee, for breakfast, brunch or afternoon tea, whatever you fancy.
- 175g grated carrot (3-4 carrots)
- 150g pitted medjool dates (9-10 dates)
- 320g bananas, peeled (3 medium bananas)
- peel of 1 lemon
- 2 tbs lemon juice
- ⅓ cup almond milk
- 10g baking powder (2tsp)
- 1 cup buckwheat flour
- ½ cup ground almonds
- ½ almonds, roughly chopped
- 1tsp cinnamon
- a dash of cloves
- Glaze and topping:
- 40g white caramel chocolate (loving erath)
- ¼ cup coconut milk
- 2 tbs soy sogurt
- almonds
- dates
- goji berries
- Preheat your oven to 180°C.
- Add the pitted dates, bananas, lemon peel, lemon juice and almond milk into your blender and blend until smooth. When your mixture is smooth put it away for later.
- Add baking powder, buckwheat flour, ground almonds, cinnamon and ground cloves into a large mixing bowl.
- Pour in your date banana mixture and add the grated carrots, mix until well combined. Fold in the chopped almonds.
- When your batter is fully combined pour it into a 20cm lined loaf tin and bake at 180°C for 30 minutes or until a tooth pick stuck into the middle comes out clean.
- When your carrot banana bread has finished baking let it cool for sbout 20 minutes then remove it from your loaf tin and let it cool completely.
- For the glaze melt your chocolate and stir in the coconut milk. Let the mixture cool down to touch and then fold under the soy yogurt.
- Pour the mixture on top of your cake and top it with dates,goji berries and almonds.
So people, now it is your turn to get that oven preheated, grate some carrots and turn on the blender. Have fun baking and enjoy your Easter monday before you have to head back to real life.
Bisous,
For all of you who don’t like carrot cake, here are my other banana bread recipes:
This looks SO seriously amazing Fanny, it’s so pretty, I think I would have a hard time cutting it!
Aw thank you so much Lauren :)!!
Hi! This recipe looks delicious and I’m planning on trying it today, but I noticed that the measurement for almond milk is unfinished… how much should I use? Thank you!
H Lucy! I am sorry for the unfinished measurement, if I am not mistaken it was 1/3 of a cup of almond milk I added. Enjoy baking!!
KNOWING THAT, it would have been nice from you to change the almond milk quantity it in the recipe…
(I baked this in a rush and didn’t notice the ”/”, so put 1 cup as written… the resul after 40 minutes of baking is desastrous. I hate throwing food away…)
Dear Melanie,
I am so sorry for not having adjustet the recipe and for you to having ended up with a desastrous cake, I must have forgot to do it back then. I have changed it now. I defnitely agree with you that throwing food away is the worst. And thank you for pointing this mistake out again, at least the next person who’s making this will get it right. I hope you’ll give this recipe or any of my other recipes another chance. Wishing you a wonderful week! best, Fanny