Ingredients
The following ingredients have 8 Servings
- 2 very ripe bananas
- 100 g demerara sugar
- 80 ml coconut oil
- 1 medium free-range egg
- 50 ml fresh whole milk
- 1 teaspoon vanilla extract
- 240 g whole wheat flour
- 2 teaspoon baking powder
- 3 pinches sea salt
- 1 pinch grated nutmeg
- 1 teaspoon ground cinnamon
- 300 g finely grated carrots
- 3 tablespoon chopped walnuts
- 100 g fresh ricotta (well drained)
- zest of one orange
- 30 g demerara sugar
- 1 tablespoon chopped walnuts (to decorate)
- 1 tablespoon grated carrot (to decorate)
Instruction
- Preheat oven to 180°C/360°F, and line a 8x4 inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork, then mix in all the remaining wet ingredients.
- In a another bowl mix together the dry ingredients.
- Gently fold the dry ingredients into the wet ones. Mix until fully combined, being careful not to overwork the mixture.
- Finally add chopped carrots and nuts. Pour the mixture into the prepared loaf pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- In the meantime, whisk the ricotta cheese with sugar, until you get a smooth and rich cream. Add freshly grated orange zest and mix until just combined. Refrigerate until ready to use.
- When the banana bread is ready, remove the pan from the oven and allow to cool. Then remove the bread from the pan and arrange on a cooling rack.
- Spread the ricotta frosting on top, sprinkle with chopped walnuts and grated carrot, and serve.
