About this recipe:This low fat carrot banana cake or loaf combines two of my favourites: carrot cake and banana bread. This isn't as sweet and decadent as a carrot cake, and calls for far less oil or butter, making it nice for a breakfast treat or for afternoon snacking. Enjoy sliced with a cuppa.
5 tablespoons olive oil
250g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
150g mashed ripe bananas
120g grated carrots
50g chopped walnuts (optional)
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Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin.
In a bowl, combine oil and sugar. Add eggs and mix well. Combine flour, bicarb, salt and cinnamon; gradually add to the oil and egg mixture alternately with bananas. Stir in carrots and nuts, if using.
Tip into the prepared tin and bake for 55-65 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes before removing from tin to a wire rack to cool completely.
Feel free to use rapeseed, sunflower or vegetable oil instead of olive oil in this recipe.