Carrot and Banana Loaf

I love the combination of pecan nuts, carrots and bananas. It is also a very healthy combination because the pecans are good for your heart and the carrots are the richest vegetable source of the pro-vitamin A carotene. The antioxidants of carrots help protect against cardiovascular disease and cancer and also promote good vision (night vision especially). The carrots also include fibre and so does the banana. There is also the added cardiovascular protection from potassium in bananas. This is a light cake, a sort of tea bread (despite its round rather than rectangular shape) which is perfect with the afternoon tea.

The weight of the bananas and carrots is measured after peeling and trimming.

You will need a basic loaf tin (I prefer to use the ones made from silicon) to make this recipe.


Gulrótar- og bananabrauð

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Carrot and Banana Loaf

Makes one loaf

Ingredients

  • 350 grams (12¾ oz) finely grated carrots
  • 90 grams(3 oz)  pecan nuts, chopped fairly finely
  • 3-4 very ripe bananas (500 grams (17½ oz), mashed
  • 260 grams (9oz) spelt flour
  • 2 teaspoons aluminium free and gluten free baking powder
  • 1 teaspoon ground spices such as ginger, cinnamon, nutmeg and cloves
  • ½ teaspoon ground cinnamon
  • 150 grams (5½ oz) Rapadura (or other raw cane sugar)
  • 2½ tablespoons agave nectar
  • 2 eggs (please use free range eggs)
  • 2 egg whites (please use free range eggs)
  • 4 tablespoons coconut oil

Preparation

  1. Peel and grate the 480 grams carrots.
  2. Chop the 90 grams pecan nuts fairly finely.
  3. Peel the bananas (you will 500 grams) and mash with a fork (or blend them in the food processor or blender for a couple of seconds).
  4. Separate the 2 egg whites from the yolks. You can freeze the yolks for later use or discard.
  5. In a large bowl, sift together 260 grams spelt flour, 2 teaspoons baking powder, ½ teaspoon ground cinnamon and 1 teaspoon ground spices such as nutmeg, ginger, cloves and cinnamon.
  6. In a medium bowl, mix together the mashed bananas, 150 grams raw cane sugar, 2½ tablespoon agave nectar, 2 egg whites, 2 eggs and 4 tablespoons coconut oil.
  7. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  8. The batter will look fairly ugly but this is fine since it will ensure that the loaf will be light. The batter should be like a porridge in texture and not too runny (or dry).
  9. Add the chopped nuts and the carrots.
  10. Lightly grease a silicon loaf tin (or a spring form cake tin lined with baking parchment) with a few drops of coconut oil.  
  11. Pour the batter into the loaf tin and make sure that the corners have batter as well.
  12. Bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 50 minutes or until golden. I prefer the loaf a little sticky so it might not be completely ready in 50 minutes, bake for longer if you prefer.
  13. Allow to cool completely.

Tips

  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • You can use maple syrup instead of the agave nectar.      
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
  • Serve with soy cream cheese, light cream cheese or jam.
  • You can use the batter for making muffins as well. Reduce the baking time to 30-35 minutes.
  • You can use walnuts instead of pecan nuts.
  • The loaf freezes well.

 

Comments about this recipe

Martina
20. Apr. 2012

Hey,

Banana Loaf is currently baking so I cannot say whether I'll like it yet, but I wanted to point out that you are inconsistent with regard to the eggs here, I think.

sigrun
20. Apr. 2012

Hi Martina. You are completely right, the recipe should be 2 egg whites and 2 eggs. I have corrected the recipe now and thanks for pointing this error out. I hope the cake turns out ok. It's funny, I looked at this particular recipe just this morning and thought to myself that I needed to update the photo as it is very old and ugly ha ha. Let me know if the cake is not ok.

Sigrun

Martina
20. Apr. 2012

It came out just fine thank you very much! It's delicious! Luckily the number of eggs isn't terribly vital usually.

sigrun
21. Apr. 2012

So glad to hear that Martina! And you are right, if the eggs aren't too small, it's usually not vital :) Note that the cake will not keep for very long so you should either freeze and reheat later, or eat it up now :)