Are you also such a big fan of banana bread? I love it, especially when it is a simple and nutritive recipe. No added sugar, no plain flour, but pure, healthy ingredients. Yes, that is what I like. A healthy snack that taste like cake!
As I started with experimenting on what to do with the carrot pulp left over from juicing, I decided to transform my banana bread to a healthy version of carrot cake, which by the way I love! Am I satisfied, YES! I really like this moist tasteful banana carrot pulp bread. An excellent way to reduce food waste and bake something healthy and nutritive.
Carrot pulp banana bread
Delicious banana bread made with carrot pulp. An excellent way to reduce food waste. Did I already tell you that it is wholegrain and free of refined sugars?!? I would give it a try if I were you!
- 400 gr banana
- 3 eggs organic, size L
- 200 gr carrot pulp
- 50 gr almond flour
- 100 gr spelt flour
- 35 gr walnuts
- 75 gr raisins
- 25 gr grated coconut
- 1 tbsp cinnamon
- 1 tsp vanilla powder
- 1 tsp baking powder
- 1 pinch salt
Preheat the (hot air) oven to 180 degrees Celcius
Mash the bananas and mix in the eggs one by one
Mix the dry ingredients: almond flour, spelt flour, baking powder, cinnamon, vanilla powder and salt. And add the the banana egg mixture
Stir in the carrot pulp, roughly chopped walnuts and grated coconut
Line a 25 cm cake tin with baking (parchment) paper and add the banana bread mixture. Put in the oven for 40 to 45 minutes
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