Carrot Cake Banana Bread #vegan #cakes #dessert #banana #carrot

Flavorfully delicate and sodden natively constructed carrot cake banana bread, ideal for breakfast or a sound sweet!

I'd be so glad posting carrot cake-themed plans throughout the entire year!

Yet, since potentially nobody else other than me needs to eat carrot cake in December (or possibly you do too??), I attempt to pack as a lot of carrot cake as I can into the couple of weeks between St. Patrick's Day and Easter.

Since I've just posted carrot cake cupcakes, carrot cake cereal, and a solid carrot cake formula on the blog, this year I chose to transform the flavor into banana bread, which is one of my other most loved plans.

I realized the carrot cake banana bread would have been acceptable before attempting it; there was no conceivable way it couldn't be acceptable – it was carrot cake AND banana bread!

Also try our recipe : ESPRESSO MOCHA MACARON WITH SALTED DARK CHOCOLATE FILLING #healthydiet #keto #mocha #chocolate #salted

Ingredients :

2 cups white, spelt, or oat flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
optional 1/8 tsp nutmeg
1 1/2 cup mashed, overripe banana
1/2 cup finely shredded carrot
1/2 cup pure maple syrup, honey, or agave
1/4 cup milk of choice
1/4 cup oil OR additional milk of choice
2 tsp pure vanilla extract
optional, crushed walnuts, coconut, etc.

Instructions :

Preheat oven to 350 F. Grease a 9×5 pan, or line with parchment. Combine dry ingredients in a bowl. If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut. Whisk liquid ingredients—including carrot and banana—in separate bowl. Pour wet into dry, and stir to form a batter. Smooth into prepared pan. Bake on the center rack 37 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes. If still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean. Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter). Leftovers can be sliced and frozen for up to a month. If you want to frost the bread, I included a few links to some frosting recipes above in the post, or you can use about 1/2 cup softened coconut butter—sweetened if desired.

Source : bit.ly/2RaeMWP