Carrot Cake Banana Bread
(GF, RSF, DF)I can’t think of anything better for afternoon tea
Ingredients
- 2 x large very ripe bananas
- 1/3 cup of almond butter
- 1/3 cup of maple syrup
- 2 teaspoons of vanilla essence
- 3 eggs
- 1 cup of brown rice flour
- 1/3 cup of coconut flour
- 2 teaspoons of baking powder
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/4 teaspoon of allspice
- 1 cup of grated carrot loosely packed
- Topping: whipped coconut cream & crushed walnuts
Instructions
- Preheat oven to 160 degrees C FF and line a loaf or cake tin with baking paper.
- Using a blender, combine the banana, almond butter, maple syrup and vanilla until smooth.2 x large very ripe bananas, 1/3 cup of almond butter, 1/3 cup of maple syrup, 2 teaspoons of vanilla essence
- Combine the dry ingredients in a bowl, then make a well and add the blended mixture as well as the eggs, and stir until well combined, then add the carrot.3 eggs, 1 cup of brown rice flour, 1/3 cup of coconut flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 cup of grated carrot, 1/4 teaspoon of allspice
- Pour the batter into the loaf/cake tin and place on a wire baking tray in the oven. Bake for 50 minutes, rotating it at 25 minutes.
- Remove from the tin and allow it to cool completely on a wire cooling rack before topping and eating.Topping: whipped coconut cream & crushed walnuts