Banana Carrot Cake Loaf with Cream Cheese Frosting

Banana Carrot Cake Loaf with Cream Cheese Frosting

Ingredients:

Dry Ingredients:

• • 100 g (1 cup) almond flour
  • 50 g (1/2 cup) oat flour
  • A pinch of salt

• • Cinnamon to taste
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Wet Ingredients:

• • 2 ripe bananas, mashed
  • 2 medium eggs

• • 1 teaspoon vanilla extract
  • 80 g (1/3 cup) Greek yogurt
  • 60 ml (1/4 cup) coconut oil, melted

• 1 medium carrot, grated
• 40 g (1/3 cup) walnuts, chopped

Cream Cheese Frosting (Optional):

• • 150 g cream cheese
  • 1 teaspoon powdered sweetener (optional)
  • 1 teaspoon vanilla extract

• Chopped nuts for decoration

Directions:

• • Preheat the Oven: Set the oven to 180°C (360°F) and grease or line a 20×10 cm (8×4 inch) loaf pan.
  • Prepare Dry Ingredients: In a large bowl, whisk almond flour, oat flour, salt, cinnamon, baking powder, and baking soda together.

• • Mix Wet Ingredients: In another bowl, mash the bananas and whisk in the eggs, vanilla extract, Greek yogurt, and melted coconut oil.
  • Add Carrot and Walnuts: Gently fold the grated carrot and chopped walnuts into the wet ingredients.
  • Combine: Gradually fold the wet mixture into the dry ingredients until just combined.

• • Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
  • Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
  • Prepare Frosting (Optional): Beat the cream cheese, powdered sweetener, and vanilla extract until smooth. Spread or pipe the frosting on the cooled loaf and sprinkle with chopped nuts.

Serving Suggestions:

• • Enjoy slices with a cup of tea or coffee for a light breakfast or snack.
  • Serve with a dollop of Greek yogurt or a side of fresh fruit for a balanced dessert.
  • Pair with a drizzle of honey for an extra touch of sweetness.

• Toast leftover slices and spread them with almond or peanut butter for a protein-rich snack.

Cooking Tips:

• • Make sure your bananas are ripe for natural sweetness and moisture.
  • Allow the batter to rest for 10 minutes before baking for a fluffier loaf.

• Use finely grated carrots to ensure even distribution and a smooth texture.
• For a gluten-free version, ensure the oat flour is certified gluten-free.

Nutritional Benefits:

• • Bananas provide natural sweetness and are high in potassium.

• • Carrots add fiber, beta-carotene, and a natural sweetness.
  • Walnuts offer heart-healthy fats and a good source of protein.
  • Almond flour adds healthy fats and increases the loaf’s protein content.

Dietary Information:

• • Vegetarian
  • Gluten-Free (if using certified gluten-free oat flour)
  • Refined Sugar-Free

• Can be made dairy-free by using a dairy-free yogurt alternative

Nutritional Facts (Per Slice – without frosting):

• • Calories: 245 kcal
  • Carbohydrates: 20g

• • Protein: 6g
  • Fat: 17g
  • Saturated Fat: 4g

• • Fiber: 3g
  • Sugar: 8g
  • Potassium: 300mg

• Calcium: 80mg
• Iron: 1.2mg

Storage:

• • Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
• Freezer: Freeze slices individually wrapped in plastic wrap for up to 3 months. Thaw at room temperature or in the fridge overnight.

Why You’ll Love This Recipe:

• • It’s naturally sweetened with bananas and carrots, making it healthier than typical cakes.

• Easy to customize with add-ins like nuts, raisins, or even chocolate chips.
• The loaf is incredibly moist and stays fresh for days, making it a perfect make-ahead treat.
• The combination of almond and oat flour gives it a wonderful texture that’s both light and satisfying.