This recipe is the perfect energy boost, and a great way to use up those overripe bananas (the more brown spots the better!) Making this Banana & Carrot Bread is also a great after school activity for your keen little bakers.
Ingredients
75g unsalted butter (room temperature)
50g caster sugar
2 eggs
140g self-raising flour
1 tsp baking powder
75g natural yogurt
1 small ripe banana, mashed
100g carrot, peeled and grated
100g raising
1 tbsp flax seeds
2 tbsp pumpkin seeds
50g caster sugar
2 eggs
140g self-raising flour
1 tsp baking powder
75g natural yogurt
1 small ripe banana, mashed
100g carrot, peeled and grated
100g raising
1 tbsp flax seeds
2 tbsp pumpkin seeds
Method
- Preheat the oven to 180C (fan 160C). Grease and line ta 900g loaf tin with baking paper.
- Put all the ingredients except the raisins and seeds into a bowl. Whisk until light and fluffy. Stir in the raisins. Spoon into the tin and sprinkle with seeds.
- Bake for 55 minutes until well risen and lightly golden. Insert a skewer into the centre to make sure it is cooked – it should come out clean.
- Leave to cool in the tin for 5 minutes, then turn out and allow to cool on a wire rack before cutting into slices.
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