I don’t really enjoy baking. It usually requires lots of ingredients and patience, neither of which I tend to have in plentiful supply.
My daughter also has dairy and egg allergies and it’s difficult to avoid these things in baking.
But I wanted her to have something relatively nutritious to snack on, while still allowing her to have a cakey treat. So I somehow managed to come up with a pretty yummy, vegan, carroty banana bread.
It’s low in added sugar, uses bananas instead of eggs as the binder, and coconut cream instead of butter which gives it a lovely moistness.
2 medium sized, ripe bananas
1 1/2 large carrots
3/4 can coconut cream (300 ml)
3 cups self-raising flour (I used 2 cups white & 1 cup wholemeal flour)
3 heaped tsps baking powder
1/4 cup dark brown sugar
Sprinkle of cinnamon sugar to taste
Hand-held bar/stick mixer or blender
Rectangular loaf tin (approx 23cm long, 13cm wide, 7cm deep)
1. Preheat oven to 190C / 375F.
2. Line loaf tin with non-stick baking paper and a little flour.
3. Shake coconut cream in the can. Then blitz 3/4 of the contents of the can along with both of the bananas using a blender or hand-held bar mixer to form a smooth, creamy liquid.
4. Wash and grate the carrots (I leave the peel on).
5. Put the grated carrots in a large mixing bowl, along with the flour, baking
powder, cinnamon sugar and brown sugar.
6. Make a small well in the centre of the dry ingredients. Gradually pour in the coconut cream/banana mixture, and fold it through the dry ingredients until you have a wet, sticky consistency. The mixture shouldn’t be too dry or too wet. Add a little more flour or coconut milk if needed.
7. Pour the combined mixture into the lined cake tin and put in the upper part of the oven.
8. Bake for 30 minutes and then check the cake. If the top is starting to go too brown, put a layer of aluminium foil on top, then bake for a further 15-20 minutes.
9. The cake is done when you can insert a sharp knife or skewer into the cake and it comes away clean.