CARROT BANANA BREAD: THE WEEKEND RECIPE WITH BANANAS

CARROT BANANA BREAD: THE WEEKEND RECIPE WITH BANANAS

The weekend is just around the corner, so I thought to myself, what could be better than making a nice dessert to enjoy at the table with the whole family?

So I experimented with this cake, which is really tasty, satisfying and above all fat-free, without having to make any sacrifice in taste! This weekend’s bet? Baking a cake with 100% plant-based ingredients. So the stars of this week’s recipe are them: BANANAS. Did you know that because of their texture, bananas can completely replace eggs, butter and oil in baking? But let’s cut to the chase, here is this weekend’s dessert recipe: carrot Banana Bread.

Ingredients:

• 3 ripe bananas
• 100 ml of vegetable milk (I used sugar-free soy milk)
• 80 g of brown sugar (100 g for those with a sweet tooth)
• 1 generous teaspoon of cinnamon
• 220 g of flour (I had fun mixing buckwheat flour with rice flour and wheat 00 flour)
• 1 pinch of salt
• 8 g baking powder (half a packet)
• 1 handful of dried fruit mix (this is optional, so use your favorite. You can also get creative by adding chocolate chips or mixed seeds)
• 2 grated carrots

Procedure:

• Blend the first 3 ingredients, while stirring add the cinnamon, flour, salt, baking powder, and last the grated carrots and dried fruit.
• Arrange the dough inside a baking pan lined with baking paper and garnish it with your imagination (I added two slices of banana, some dried fruit and a sprinkling of poppy seeds to make it nice and rustic and crunchy)
• Bake at 180°C for about 50 min.

Magically within minutes your kitchen will be invaded by the intense, spicy scent of cinnamon. Thus the festive mood on Sunday will be immediately at home. Enjoy it for breakfast or snack, even more delicious with a white yogurt spread on top and a steaming cup of coffee. Have a great weekend and may it begin with gusto If you want to know more Paladin recipes click here. Dr. Rossana Lupo – Biologist Nutritionist