Quarantine has people baking banana cake more or less every week at this point. This week, I decided to change it up ever so slightly in attempt to make it healthier. As a result, we’re swapping the more traditional chocolate chips with carrots. I wasn’t too sure how this would turn out however I can now confirm its delicious and worth a try! Image from Broma Bakery.
Lightly grease bread tin and line the base with non-stick baking parchment. Pre-heat the oven to 180C/350F.
Measure all of the dry ingredients for the banana bread and place into a large bowl (flour, baking powder, cinnamon, nutmeg).
In another bowl, place all wet ingredients with the exception of the eggs and carrots (mashed bananas, muscovado sugar and sunflower oil). Mix well and add into the dry ingredients.
You should now have one bowl with the wet and dry ingredients together. Add in eggs and mix well until thoroughly blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
Lastly, add in the grated carrots and mix gently. We don’t want to over beat the cake mixture.
Turn the mixture into the prepared bread tin and gently level the surface, placing banana slices on top.
Bake in the pre-heated oven for about 50-60 minutes, until the bread is well risen, golden and beginning to shrink away from the sides of the tin. Insert a thin skewer or toothpick into the centre and it should come out clean.
Allow the banana bread to cool in the tin for a few minutes, then loosen the sides of the bread from the tin with a blunt knife. Remove from the tin and leave to cool completely on a wire rack.