Carrot banana bread
Carrot Banana Bread is a delicious breakfast option with vitamins and minerals, suitable for lacto ovo vegetarian diet. Best time to make this dish is for a weekend brunch.
Ingredients
baking soda
1 tsp
banana
150 g
carrots
192 g
free range eggs
2
whole wheat flour
125 g
golden raisins
72.5 g
ground cinnamon
1.5 tsps
sugar
150 g
non-fat greek yogurt
150 ml
ground nutmeg
0.5 tsps
roasted nuts
72 g
dessert oats
116.67 g
salt
0.5 tsps
vanilla extract
1 tsp
Method
- Preheat oven to 350 degrees. Butter and flour a loaf pan. Set aside.
- Whisk together flour, baking soda, salt, cinnamon and nutmeg in medium mixing bowl; set aside.In a large mixing bowl whisk the yogurt and honey together.
- Add eggs and vanilla.
- Mix well.
- Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrap down sides and just mix until incorporated; don't over mix.
- Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan.
- Sprinkle sunflower seeds over top if desired.
- Bake 55-60 minutes until a toothpick comes out clean. Cool for 15-20 minutes.
- Remove from pan and continue cooling on wire rack. Frost with cream cheese frosting if desired.In a medium mixing bowl with an electric mixer beat cream cheese, butter, and vanilla together on low-medium until fluffy.
- Add a cup and a half of sugar and a tablespoon of milk. Beat.
- Add more sugar and milk in small amounts beating after each addition until you get the consistency you want.Beat for two minutes on low until light and fluffy.
Nutrition:
Carbs
49 g
Fat
5 g
Protein
7 g
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