Banana Carrot Bread
Banana Carrot Bread with Cashew Cream Cheese Icing – Banana substitutes egg with irresistible flavor in this recipe for a lighter take on carrot cake. Whole grain, refined sugar, and dairy free.
Yield: 12 SERVINGS
Prep time: 15
Cook time: 45
Total time: 1 HOUR
INGREDIENTS:
1 and 1/2 cups of spelt flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of ground ginger
1/4 cup of shredded unsweetened coconut (optional)
1/4 cup of chopped pecans (optional)
1 and 1/2 cup of shredded carrots (around 4 large carrots)
1/2 cup mashed banana (around1 large banana)
1/4 cup of unrefined coconut oil
1/2 cup of pure maple syrup
2 teaspoons of vanilla extract
1/2 cup of non-dairy milk
CASHEW CREAM CHEESE ICING
1 cup of raw cashews, soaked*
juice of 1 lemon (about 1/4 cup)
2 tablespoons of pure maple syrup
1-3 tablespoons of non-dairy milk
1 teaspoon of vanilla extract
pinch of salt
1/2 teaspoon of cinnamon (optional)
DIRECTIONS:
1. Preheat your oven to 350°F and then lightly grease a loaf pan.
2. Mix the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts in a big bowl, Sift Together.
3. Add the shredded carrots (without stirring) to the bowl and set them aside.
4. Mix the banana, pure maple syrup, vanilla extract, and milk in the bowl of a blender. Mix till high and smooth.
5. Optionally, the banana could be mashed by hand and the ingredients in a bowl combined. Try to make it as smooth as possible if a blender is not used.
6. Pour the wet ingredients into a dry bowl. Lastly, add the melted coconut oil and stir everything together until mixed.
7. Move the batter to the loaf pan and bake for 50 mins in the preheated oven.
8. In the meantime, make the icing in a high-speed blender by combining all the ingredients (starting with just 1 tablespoon of milk) and blending till smooth.
9. In between blending, scrape the sides down. When required, add more milk to thin and more salt or sweetener as preferred.
10. Enable the loaf to cool for around 30 mins to an hour. Once cool, spoon the frosting on top. Sprinkle with chopped nuts and coconut, and enjoy!
Note:
*Soak the cashews for at least six hours or up to overnight in a big bowl covered with a few inches of water. Boil a pot of water, remove it from the heat and add the cashews to soak for thirty min for a quicker option: Strain and rinse the excess water before adding it to the mixer. You might well have to double the recipe, based on the size of your blender container, to get it to blend fully.
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