Banana Carrot Bread
Banana Carrot Bread - A new twist on a classic!
Healthy, because
Even smarter
Nutritional values
Bananas give us a good portion of important minerals, including phosphorus, for example. This micronutrient supports bone formation and is important for the energy supply of the cells.
The banana-carrot bread is perfect for using overripe bananas, because the riper the fruit, the sweeter the cake. For a different twist and a nice red color you can replace the carrots with beet.
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 ¼ ozs carrots
- 4 (3 ripe + one firm) Banana
- 2 eggs
- 1 generous pinch Vanilla powder
- 1 pinch salt
- 3 ½ ozs Canola oil
- 1 tsp Canola oil (for the bread pan)
- ½ organic lemon (peel and juice)
- 8 ¾ ozs Whole Grain Spelt Flour
- 1 Tbsp Whole Grain Spelt Flour (for the form)
- 2 Tbsps Baking powder
- 1 Tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- 3 ½ ozs ground pecan kernels (or hazelnuts)
- 2 Tbsps pecan halves
Kitchen utensils
Preparation steps
Peel the carrots and grate finely. Peel the 3 ripe bananas, cut into pieces and mash finely in a bowl with a fork. Beat eggs with vanilla powder and 1 pinch of salt until foamy. Add 3.5 ounces oil and mix well, then add grated carrots, mashed bananas, and lemon zest.
Mix flour, baking powder, cocoa powder and cinnamon, sift and fold in. Finally, fold in ground pecans and mix everything into a viscous dough; if needed, incorporate some more ground pecans or oil.
Grease the loaf pan with remaining oil and sprinkle with 1 tablespoon flour, knock out excess flour. Pour the dough into the prepared form and smooth it out.
Peel remaining banana, cut in half lengthwise, sprinkle with lemon juice and press into dough with cut side facing up. Press in pecan halves as well and bake the cake in a preheated oven at 200 °C / 400 °F for 50-60 minutes (test with a stick). Take out and let cool for 5 minutes, remove from the pan and let cool on a cooling rack. Serve banana-carrot bread cut into slices.
