Carrot Banana Cake
A moist and tender loaf cake packed with sweet bananas and grated carrots, spiced with cinnamon and nutmeg.
Ingredients
- 2 cups all-purpose flour 240g
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups mashed very ripe bananas about 3-4
- 1 cup finely grated carrots 110g
- 1/2 cup maple syrup 120ml
- 1/2 cup neutral oil like canola or vegetable, 120ml
- 1/4 cup milk 60ml
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional) 60g
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper leaving an overhang on the sides.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, combine the mashed bananas, grated carrots, maple syrup, oil, milk, and vanilla extract. Stir until just mixed.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together until no dry flour streaks remain. Be careful not to overmix.
- If using, gently fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake for 45-55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift it out and place it on a wire rack to cool completely before slicing.
Notes
For the best flavor and sweetness, use very ripe bananas with plenty of brown spots.
The cake has a better texture and is easier to slice after it has cooled completely, which can take several hours.
Grate carrots using the fine holes on a box grater so they melt into the cake's texture.
Once cool, you can top the cake with a simple cream cheese frosting or a light dusting of powdered sugar.