Serve this Banana and Carrot Bread as is or with a subtle cinnamon frosting to elevate it tot a cake!
5ml baking powder
2,5ml ground cinnamon
250ml mashed banana (about three bananas)
83ml vegetable oil
250ml grated carrot
125ml pecan nuts, chopped
Preheat your oven to 180℃ and line a 25cm x 11cm loaf tin with baking paper.
Add the flour, sugar, baking powder, salt and cinnamon to a mixing bowl. Set aside.
Add the eggs, mashed banana and oil to a jug and whisk together until amalgamated.
Pour the mixture into the flour and mix just until you can no longer see dry ingredients.
Add the grated carrot and pecan nuts and fold through until evenly distributed.
Place in the oven and bake for 1 hour. Test the bread by inserting a skewer to see if it comes out clean.
Cool in the loaf tin for 10 minutes before removing and cooling on a wire rack.
The bread should be completely cooled before slicing.
110g cream cheese, room temperature
80ml icing sugar, sifted
1,2ml ground cinnamon
Beat/whisk together for 1 min.
Smear on the top of the bread and top with pecan nuts.