This is what happens when banana bread cosiness meets the spice of carrot cake! This easy-to-make loaf brings together the best of both worlds plus a hint of cinnamon and ginger, then studded with crunchy walnuts and rich, dark chocolate chunks for extra indulgence. Perfect for breakfast, an afternoon snack or whenever your sweet tooth needs a satisfying fix.
Makes: 1 loaf, 12 slices
Time to cook: 55 minutes (including prep time)
Dry Ingredients:
- 1 ½ cups (200g) spelt flour, you can replace with gluten-free flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- 1 carrot (150g), grated
- 100g (3.5oz) walnuts, chopped
- 100g (3.5oz) dark chocolate, chopped
Wet ingredients:
- 2 bananas, mashed
- 3 eggs
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- 2 tsp vanilla extract
Method:
Preheat the oven to 180°C or 350°F. Line a loaf tin with baking paper.
In a large bowl, combine the spelt flour, baking powder, cinnamon and ginger.
In another bowl, whisk together the mashed banana, eggs, maple, oil and vanilla.
Pour the wet ingredients into the dry and stir gently to combine. Add in the carrot, walnuts and ¾’s of the dark chocolate and stir until just mixed through.
Spoon the mixture into the loaf tin and press the remaining chocolate into the top.
Bake for 45-50 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
