This bread has banana, grated carrots ands beets, and you can't tell! Its comes out so moist, delicious, rich and healthy! I love how this cake turned out, it is filled with so much healthy stuff, that its literally guilt free to devour.
Some variations of tried and tested banana cakes - my go-to banana bread recipe and multigrain bread recipe
50 minutes - including bake time
Makes 2 bread loaves
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1 cup firmly packed dark brown sugar or dates syrup
- 2 eggs, at room temperature (Egg replacer? Use 2 Tbsp flaxseed powder with 6 Tbsp water and use)
- 2 very ripe large bananas, peeled
- 1 cup grated carrots
- 1 cup grated beetroot
- 1/2 cup oil, vegetable or coconut
- 1 cup buttermilk
- 1/2 tsp salt
- 2 tsp baking soda
- 1 cup mixed nuts, roasted and slightly crushed (almond and cashew)
- 1/2 cup oats
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
Directions:
- Preheat the oven to 325 F.
- In a blender jar break the banana into pieces. Add eggs, brown sugar, honey, buttermilk and oil. Blend for 30 seconds until it forms a smooth mixture. You may also whisk them all together by hand. Set aside.
- Mix nuts, dried fruit, oats, chia and sesame seeds. Reserve half a cup to sprinkle later.
- Add the nut mixture into a mixing bowl. To this add flour, baking soda and salt. Combine well.
- Pour wet mixture to dry and fold with a spatula or wooden spoon.
- Spray two loaves with nonstick cooking spray or go the traditional butter and flour dusting.
- Pour batter into pans three-fourths full. Sprinkle reserved dried nuts and oats mixture.
- Bake at 325 F for 40-45 minutes. Insert a skewer in the center. If it comes out clean. It is ready to be out of the oven.
- Let cool completely. You can make this over the weekend, cut slices and store in the fridge to pack as weekday snacks for you, your spouse or kids. Enjoy!
