Carrot Cake Banana Bread
Ingredients
Bread
ripe bananas (mashed)
190 g
vegan stick butter (melted)
85 ml
coconut yoghurt
70 g
coconut sugar
125 g
plain flour
185 g
baking soda
0.5 tsp
baking powder
0.75 tsp
cinnamon
1.5 tsp
nutmeg
0.25 tsp
carrot (shredded, squeezed)
75 g
salt
1 pinch
walnuts (chopped)
35 g
Frosting
dairy free cream cheese
100 g
dairy free whipped cream (whipped)
75 ml
vanilla extract
1 tsp
Instructions
Preheat oven
Preheat oven to 180°C and line a loaf tin with parchment paper.
Mix wet ingredients
In a large bowl, combine mashed banana, melted butter, coconut yoghurt, salt and coconut sugar.
Add grated carrot
Whisk in grated carrot (with moisture squeezed out after weighing).
Add dry ingredients
Add the dry ingredients: plain flour, baking powder, baking soda, cinnamon, nutmeg and fold until just combined.
Fold in walnuts
Fold in chopped walnuts, then transfer batter to the prepared baking tin.
Bake the bread
Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
Prepare frosting
Whip the dairy free cream with vanilla extract and sweetener until almost stiff, then fold in the dairy free cream cheese and refrigerate.
Decorate and serve
Once the bread has cooled, decorate with the frosting, more crushed walnuts and grated carrot.
Original recipe
Storage
Store in an airtight container. Frost only before serving if freezing.
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