a perfect mix between a carrot cake and banana bread. If that doesn't have you drooling already I then topped her with a greek yogurt icing. This cake has an awesome moist yet fluffy texture. I'm proud of this one, *chiefs kiss*
This loaf makes for an awesome option as a snack throughout a busy week. It could also work as an awesome tea party/ afternoon tea snack. If you are looking for a vegan version of this cake omit the icing :)
INGREDIENTS
DRY
1 cup of oat flour
1/2 cup of all purpose flour
1 tsp of baking powder
1 tsp of baking soda
1 tsp of cinamon
1/2 tsp of nutmeg
1/4 tsp of ground ginger
1/3 c of peacans
WET
1/4 cup of almond milk
1/3 c of maple syrup/ agave
1 cup of finely grated carrot
1 cup of smashed banana, I used approximately 3 nanas
1 tsp of vanilla
1/4 cup of melted coconut oil
ICING
1/2 c of greek yogurt
1/2 cup of icing sugar
1/2 tsp of vanilla
METHOD
Preheat your oven to 350F and line a brownie tray with baking paper, 9x9 inch
Mix your dry ingredients into a bowl
In a separate medium bowl mix together your wet ingredients
Fold the wet ingredients into your dry bowl and then place the batter in your lined tray.
Bake for roughly 20 minutes. To test if the cake is cooked use a tooth pick to test whether or not it has been cooked all the way through.
Allow the cake to cool then prepare the icing by simply mixing the icing sugar, greek yogurt and vanilla.
Comments