Carrot banana bread
Author: 
Recipe type: dessert, breakfast
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 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
Instructions
  1. Preheat your oven to 180°C.
  2. 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.
  3. Add baking powder, buckwheat flour, ground almonds, cinnamon and ground cloves into a large mixing bowl.
  4. Pour in your date banana mixture and add the grated carrots, mix until well combined. Fold in the chopped almonds.
  5. 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.
  6. 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.
  7. 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.
  8. Pour the mixture on top of your cake and top it with dates,goji berries and almonds.
Recipe by at https://fannythefoodie.com/2016/03/28/2464/