Description
Moist and delicious, this carrot cake banana bread is perfect for breakfast or dessert. The maple icing adds a touch of sweetness.
Ingredients
Units
Scale
- 0.75 cups (178 ml) avocado oil
- 1 cups (237 ml) sugar
- 2 eggs
- 2 cups (473 ml) all purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 2 ripe bananas
- 1 cups (237 ml) shredded carrots
- 0.5 cups (118 ml) full fat greek yogurt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons hemp hearts
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, beat the oil, sugar, and eggs until thoroughly combined and fluffy.
- In a separate bowl, combine the flour, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients, being careful not to over-mix.
- In the same bowl, mash the bananas until smooth. Add the carrots, yogurt, milk, vanilla, and hemp hearts, and whisk until well combined.
- Add the banana mixture to the large bowl with the flour mixture and mix until evenly incorporated using a spatula.
- Pour batter equally into two greased loaf pans.
- Bake for 40-45 minutes at 350°F (177°C), or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely before adding the frosting.
- Cream Cheese Maple Frosting
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- To prevent the bread from drying out, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If you don’t have hemp hearts, substitute with chopped walnuts or pecans for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 50