Wholemeal carrot banana loaf

    1 hour 25 min

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


    Cheshire, England, UK
    7 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)