Banana and carrot loaf

Ingredients

100g butter, room temperature

¼ cup of granulated sugar such as panella, white, brown, rapadura etc…

2 eggs

2 ripe bananas, mashed

1 large carrot, grated

2 tsp vanilla extract

2 tsp ground cinnamon
2 tsp baking powder

½ cup of LSA

1 cup of wholemeal spelt flour- you can use wholemeal wheat, white spelt or gluten free flour

Method

Preheat oven to 180 c

Cream butter and sugar together until pale and fluffy, then add the eggs and beat in well. Then using a wooden spoon stir in the vanilla, cinnamon, flour, carrot, baking powder, banana and LSA until combined. It should be quick thick, if it is too thick add a little milk. It’s not a pourable mix. Then spoon your loaf mix into a loaf tin and bake for 30-35 minutes. A skewer should come out clean. When cooked leave in tin for 10 minutes before turning out onto a cake rack to cool. 

Serve sliced with butter or hot as a dessert with ice cream. 

You can ice with a lemon cream cheese icing also, yum yum!

You can make these as muffins but will take less time- about 15 minutes or so.