The addition of banana in this cake keeps it really moist and negates the need to add too much sugar as the banana also adds sweetness.

I hope you give this one ago, I’ve made 3 already 😀😀😀

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Carrot & Banana Cake

Course

Cakey bakey

Prep Time

15 minutes

Cook Time

50-60 minutes

Servings

Ingredients

• 280 g self raising flour or split half normal SR / half wholemeal SR
• 1 tsp baking powder
• 1 tsp ground mixed spice or 1/2 tsp each of cinnamon, ground ginger & nutmeg
• 60 g Sultanas
• 75 g soft light brown sugar
• 2 medium bananas mashed
• 150 g grated carrot about 2 large
• 3 medium eggs beaten
• 85 ml oil olive or sunflower
• 85 ml Lancashire low fat yoghurt

Course Cakey bakey Prep Time 15 minutes Cook Time 50-60 minutes Servings Ingredients 280 g self raising flour or split half normal SR / half wholemeal SR 1 tsp baking powder 1 tsp ground mixed spice or 1/2 tsp each of cinnamon, ground ginger & nutmeg 60 g Sultanas 75 g soft light brown sugar 2 medium bananas mashed 150 g grated carrot about 2 large 3 medium eggs beaten 85 ml oil olive or sunflower 85 ml Lancashire low fat yoghurt

Instructions

1. Preheat the oven to 180 C / 160 C Fan / Gas 4.
2. Grease and line a 23cm deep round cake tin with greaseproof paper, or split the mix between 2 silicone loaf tins.
3. Sift the flour, baking powder and ground mixed spice(s) into a bowl, then stir in the sultanas and brown sugar.
4. Add the mashed bananas, grated carrots, eggs, yoghurt and oil. Beat well with a wooden spoon.
5. Pour into the prepared cake tin(s) and bake for 50 to 60 minutes.
6. Remove from the oven and leave to cool in the tin for a few minutes before turning out onto a wire cooling rack.

Recipe Notes

Approx Kcal per slice (12 servings):

223kcal, Fat 8.1g, Carbs 32.9g, Protein 4.2g Fibre 2.7g

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