Carrot Cake Banana Bread

Name: Carrot Cake Banana Bread
Yield: 8
Cuisine: American,Signature Cuisine
Ingredients: Whole-grain gluten-free flour blend: 200 g; Brown sugar: 100 g; Baking powder: 1 tsp; Salt: 1/2 tsp; Cinnamon: 2 tsp; Ground ginger: 1/2 tsp; Banana: 3; Egg(s): 3; Extra Virgin olive oil: 75 g; Walnut: 60 g; Coconut flakes: 40 g; Carrot: 200 g

Cuisine:

1 h 30 min
Serves 8
Medium

Ingredients

Dry ingredients:
200 g Whole-grain gluten-free flour blend
100 g Brown sugar
1 tsp Baking powder
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ground ginger
Wet ingredients:
3 Banana
3 Egg(s)
75 g Extra Virgin olive oil
Additions:
60 g Walnut
40 g Coconut flakes
200 g Carrot

Directions

Combining banana bread and carrot cake? Now that’s a brilliant idea! Both cakes have similar textures, and their flavors complement each other perfectly. That’s why this banana-carrot fusion has already become a near-classic. There are many variations on the theme — and we’ll start with this dense, moist, and incredibly flavorful loaf, with a delightful texture thanks to the addition of walnuts and shredded coconut.

You can bake this cake with any gluten-free flour you like — I prefer a whole grain gluten-free flour blend.

For the topping, I used a vegan cream cheese with just a touch of powdered sugar. Since the cake itself is quite sweet, the frosting should be almost unsweetened for balance.

Enjoy!

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Today's visits: 1.

Steps

1 Done	Preheat your oven to 175°C (350°F). Line a loaf pan (about 22×11 cm / 9×5 inches) with parchment paper. Roughly chop the walnuts. Finely grate the carrots.
2 Done	In a large bowl, mix together all the dry ingredients. In a food processor, blend the bananas and eggs until smooth and liquid. Add olive oil and blend again until combined. Alternatively, mash the bananas with a fork, beat the eggs separately with a fork, and mix everything together with the oil by hand. Add the wet ingredients to the dry mixture and stir until you have a smooth batter. Fold in the carrots, coconut, and nuts.
3 Done	Pour the batter into the prepared pan and bake for 60–70 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. It's very important to let the cake cool fully before applying the topping — otherwise the frosting will melt and slide off. Once topped, store the cake in the refrigerator. Enjoy!