This is what happens when you’re craving carrot cake and banana bread with equal intensity and can’t bring yourself to choose.
Pretty sure it’s what Plato was getting at when he wrote about necessity being the mother of invention.
This simple bread brings together the signature spicing and creaminess of carrot cake with all the comfort, moistness and nostalgia (just me?) of banana bread. And let me tell you, the smell of it baking in the oven is its own kind of pleasure. Delicately sweetened and perfect with a spot of tea. Care to join me?
- 2 large and very ripe bananas
- ¼ cup (60 mL) olive oil
- 2 tsp vanilla extract
- ⅓ cup (100 mL) maple syrup
- ½ cup (60 g) shredded carrots
- ½ cup (125 g) vanilla yogurt (I like Siggi's whole milk/4%)
- ⅓ cup (60 g) cream cheese
- 2 eggs
- ½ cup (56 g) almond flour
- ½ cup (70 g) brown rice flour
- ½ cup (45 g) old-fashioned whole grain oats (See Notes)
- 2 tsp baking powder
- 1 tsp baking soda
- pinch fine grain salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground allspice
- ½ cup (60 g) walnut pieces
- Heat oven to 350 F.
- In a medium sized mixing bowl, combine: almond flour, rice flour, oats, baking powder, baking soda, salt, spices (cinnamon through allspice) and walnuts.
- In a separate large sized mixing bowl, combine: bananas, olive oil, vanilla, maple syrup and carrots with an electric blender - or a few pulses of your blender/processor - (the banana does not have to be smooth, bumps are welcome) add eggs, yogurt and cream cheese and blend again to combine.
- Add dry ingredients to wet ingredients, mixing just until combined.
- Pour batter into a well greased bundt cake pan (I'm used 9" x 3") don't forget to grease the inner tube!
- Place pan in oven and bake for 40-55 ish minutes (this will depend on the heat of your oven) until cake tester or toothpick inserted in center comes out clean - (I find tapping the top of the loaf gives me a very good indication - it should be gently firm to the touch (it will also be getting dark in color).
- Once done, carefully remove pan from oven and allow it to cool for at least 15 before carefully inverting onto a rack and allowing to cool for another 10 minutes or so before slicing. Garnish with additional oats/carrot pieces if you like and serve with a dollop of cream cheese, as desired.
The Bananas: You will not get a tasty and moist bread from yellow bananas - you want to reach for those browning bananas.