Morning Glory Carrot Banana Loaf
My first encounter with carrot cake was on a school trip, we had camped out at someone’s parents house. They had left a gorgeous carrot cake, loaded with raisins, walnuts and pineapples. Given my love for fruitcakes, I was completely hooked. And then I tried morning glory muffins. I liked the concept, but missed the moist sweetness of carrot cake. And, so, I married the two. And voila – I created a Morning Glory Carrot Banana Loaf.
My Carrot Banana Loaf Story
If you know us, we love Brunches and all things that are meals without a really clear definition. Over COVID-10 I have perfected the art of such meals. Making these as a loaf rather than a conventional muffin, gives you that license to enjoy them any time of the day.
Loads of Ingredients
And this has carrots and bananas, the rest is really sort of up to you. I add in some walnuts, shredded coconut, raisins, and sunflower seeds. Sometimes more of some and sometimes not so much. The key is to get something that is soulful, sweet, moist, and just a little bit crunchy. And you know what? I bet this would work as a muffin as well. But why mess with simplicity.
Generally, the past few months, everyone included the dad has relaxed some. The house has a lot of noshables out and about. Sometimes cookies, sometimes mishti, sometimes breakfast loafs. And, sometimes a little bit of everything. The house often smells fragrant with the scents of sugar and spice. This particular loaf is bright with ginger and cinnamon. And if you wish, add in a little garam masala. I do!
And without much ado, here is my recipe for the morning glory loaf. It is moist, could pass off as healthy. And absolutely brunch or any kind of meal worthy. Perfect with a good cup of tea.
A beautiful moist and golden carrot and banana cake, perfect for those after school fall evenings.
Ingredients
- 3 medium sized carrots, peeled and shredded (About 1 cups)
- 2 very ripe bananas, mashed
- 2 eggs
- 1/2 cup butter softened, plus more for greasing
- 3/4 cup raw turbinado sugar
- 1/2 teaspoon powdered cinnamon
- 1/2 teaspoon powdered cinger
- 1/2 teaspoons garam masala powder (optional, but a good idea)
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dark thompson's raisins
- 1/2 cup chopped walnuts
- 1/4 cup sunflower seeds
Instructions
- Pre-heat the oven to 350 degrees.
- Place the carrots and the bananas in a mixing bowl and beat in the eggs.
- Add in the butter and the sugar and beat until well mixed.
- In a separate bowl, mix in the cinnamon, ginger garam masala, flour, baking powder and soda and gradually add to the wet ingredients and beat until well mixed. Do not over beat.
- Stir in the raisins, walnuts and sunflower seeds.
- Pour into a greased loaf pan and place in the oven and bake or 45 minutes until the cake is done.
- Cool for about 45 minutes cut into slices and serve.