How to get away with eating a carrot cake dessert for breakfast or Easter brunch? Mesh it with a banana bread base! Isn’t it funny how the addition of carrot or zucchini suddenly makes us feel more health-minded?
While a loaf for this batter would be perfect, I opted for a trifle-style version to dollop with whipped cream and shredded coconut flakes. By baking and cooling on a baking sheet, 1-inch cubes are easy to slice and serve!
Serves 8-12
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 cup mashed overripe bananas
1/2 cup finely shredded carrot, plus a bit extra to garnish
1/2 cup pure maple syrup or honey
1/4 cup milk (of choice)
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups whipped cream, to garnish
Shredded coconut, to garnish
Preheat the oven to 350 degrees, and line a 10x15” baking pan with parchment paper with hanging over all four sides.
Combine dry ingredients in a bowl. Mix wet ingredients, including banana and carrot, in a separate bowl. Pour wet into dry, and mix until just combined. Spread into prepared pan and bake for 40 minutes. Test with a toothpick — it will be ready if if it comes out clean!
Transfer pan to a wire rack. Cool cake completely. (Safe to store in refrigerator after an hour to speed up the cooling process!). Slice into 1-inch cubes. Layer with whipped cream, shredded coconut, and grated carrot in either individual glasses or a trifle dish.
