Wholemeal carrot banana loaf

Wholemeal carrot banana loaf


3 people made this

About this recipe: Wholemeal flour, oats, sultanas and sunflower seeds make this carrot and banana cake a tasty and healthy treat.

sweettooth Cheshire, England, UK

Serves: 12 

  • 150g wholemeal flour
  • 150g plain flour
  • 50g rolled oats
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 190g low fat yoghurt
  • 170g runny honey
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed
  • 3 large carrots, peeled and grated
  • 90g sultanas
  • 110g sunflower seeds, plus additional for garnish (optional)

Prep:15min  ›  Cook:55min  ›  Extra time:15min cooling  ›  Ready in:1hr25min 

  1. Preheat the oven to 180 C / Gas mark 4. Butter and flour a large loaf tin.
  2. Whisk together flours, oats, bicarb, cinnamon and salt.
  3. Stir together yoghurt and honey in a large bowl; beat in eggs and vanilla. Alternate adding flour mixture and bananas 4 times, scrapping down sides and mixing just until incorporated. Fold in carrots, sultanas and seeds. Spoon into prepared tin; sprinkle the top with additional sunflower seeds.
  4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 55 to 60 minutes. Cool for 15 minutes in the tin then remove and finish cooling on a wire rack.

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