Carrot Cake Banana Bread
The best of the two worlds is the Healthy Carrot Cake Banana Bread. Sweet, moist, spiced carrot cake and sweet banana bread. Finished with walnuts and creamy cashew frosting.
Ingredients
4 tbsp of almond milk
1 tbsp of apple cider vinegar
(1 1/2 Cups) all-purpose flour
(1/2 Cups) of quick-cooking oats
1 tsp of baking soda
1 1/2 tsp of cinnamon
1/2 tsp of ground ginger
pinch of salt
4 tbsp of honey or maple syrup
2 tbsp of coconut oil, melted
1 small apple, peeled and finely grated
2 large of carrots, peeled and finely grated
2 very of ripe bananas, mashed
3 tbsp of chopped walnuts (optional)
Cashew frosting
100 g of raw cashews, soaked overnight or minimum 4 hours
2 tbsp of almond milk
1-2 tbsp of maple syrup or honey
1/2 tsp of cinnamon
pinch of salt
Instructions
1. Preheat to 175C oven (350F). Grease and set aside a loaf pan.
2. Start by mixing the vinegar with the almond milk and let it sit for around 5 mins
3. Mix the dry ingredients in a bowl; flour, oats, baking soda, cinnamon, ginger, and salt.
4. Mix the mashed banana, apple, carrots, almond milk mixture, honey, and coconut oil together in a medium bowl. Add to the wet-dry ingredients and mix until just mixed, very important to not overtax or you will end up with a rubbery consistency. If used, fold the walnuts gently and pour the batter into the ready pan.
5. Bake with a few crumbs attached for 45 mins or until a toothpick inserted into the center comes out clean.
6. Take it out of the oven and let it cool for 15 min. Then remove the bread from the pan and cool on a wire rack totally.
Cashew frosting
1. After soaking them, drain and rinse the cashews. Put the rest of the ingredients in a food processor or blender.
2. Mix until smooth and creamy at high speed. When necessary, add a little more almond milk and honey.
3. With this optional frosting and a few chopped walnuts, the cake has cooled fully.
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