Carrot & Banana Cake + Banana & Miso Cake
two recipes in one newsletter
I’ve been thinking a lot about creating my own banana bread/cake recipe lately. So here I am presenting you two recipes today. One carrot and banana bread and one vegan banana bread topped with a simple white chocolate mascarpone cream.
Hello and welcome everyone!
This week we’re jumping onto the banana bread/cake train. Most of you are reaching out to their favourite banana bread recipe when there are a couple of spotted bananas laying around the kitchen. Whether it is a simple recipe or a more complicated one, they all taste delicious and are usually consumed in a blink of an eye.
When I used to work with the incredible women from Food Rescue Gotland, we’d always receive so so many bags with bananas. Most of them were still looking perfectly fine and only a couple that had some brown spots on them, but were still in perfect condition. The simplest solution was always to make a big batch of banana bread and people loved it.
Banana bread can be so versatile and I love that about her. Whatever you may have laying around in your pantry: chocolate, flax seeds, sesame seeds, pecans or walnuts it will always be a delicious addition. Lately, I’ve seen more recipes adding miso paste to their bread, which in my opinion is also an amazing addition to step up the flavour profile.
This week i’ve decided to share two recipes with bananas. The first one is a carrot and banana cake with cream cheese frosting that my mom always made at home. I’m not sure where the recipe is from but if I find the source I’ll let you know! The other recipe is a vegan banana bread with miso paste and white chocolate whipped mascarpone cream. Just make sure the miso paste is gluten-free when you’re making it for someone with an allergy. I created this recipe in case you have a friend or a family member with an intolerance to either dairy or gluten. The best thing about this cake that it is a super simple recipe.
Recipe nr.1
Carrot & Banana Cake
160 g sugar
3 eggs
175 g neutral oil
175 g carrots, grated
2 very ripe bananas
55 g walnuts
280 g flour
pinch of salt
1 teaspoon of baking soda
2 teaspoons baking powder
Cream Cheese Frosting
300 g cream cheese
Juice from 1/2 lime
140 g powdered sugar
Method Carrot & Banana Cake
Preheat oven to 180°C. No fan.
Line your baking tin with parchment paper.
Start by chopping up walnuts and grating carrots. Set aside.
In a bowl, mash up your bananas. Add in the sugar, eggs, oil, grated carrots and mix until combined.
Add in the flour, baking soda, baking powder, salt. Mix with a spatula or spoon until combined. Lastly, mix in the walnuts.
Pour the batter into the prepared baking tin and bake +/- 50-60 minutes. Allow the cake to fully cool down.
Make the frosting by simply combining the cream cheese, powdered sugar and lime juice.
Pour the frosting on top of the cake and spread out evenly.
Enjoy!