Banana Carrot Cake Loaf with Cream Cheese Frosting

Banana Carrot Cake Loaf with Cream Cheese Frosting

Table of Contents

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.
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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.
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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.

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