Monday, April 21, 2014

Carrot Cake Banana Bread

Hello and welcome to my favorite part of spring: Carrot cake everything.

When I was growing up, I actually hated spring time cakes because they were usually full of coconut (Coconut Cream Pie) or too much nutmeg or allspice (Carrot Cake) or more coconut (German Chocolate) and I just hated every spring time cake except lemon.

But a couple of years ago, I was working at a hotel as a waitress, and I got to try a slice of carrot cake from the restaurant we ordered it from. Holy delectable carrot pieces, batman. It was delicious. I was impressed and shocked and shocked that I was impressed. I've had that particular restaurant's cake several times sense then, and have always enjoyed a piece.

One thing I am peculiar about when it comes to carrot cakes is what ingredients go inside of it. I find it quite odd, actually, that people bake pineapple in their carrot cake! What?! That's humming bird cake! I also am not a fan of raisins in my cake. What I DO love is walnuts in my carrot cake. Not pecans, but walnuts. They've got a nuttier flavor and add a depth to the cake that I don't think pecans can do.

Anyways, back on track, because this is not carrot cake. It's not banana bread. It's carrot cake banana bread. Whaaaaaa?!

Yes, ladies and germs, you read that right. Carrot cake banana bread with a cream cheese frosting! It's  beautiful medley of the spice of a carrot cake with a naturally sweetened flavor of classic banana bread. So moist and dense, so spicy and delicious. I ate an entire half a loaf by myself.

Another great thing about this recipe is that it's two bowls and no mixer required! I used a medium bowl and a large bowl and a rubber spatula. I was done in less than 15 minutes, and it only took that long because I grated my own carrots in my food processor. (What an over achiever!)

So with that, my only two tips are this:

1. Use an aluminum or paper loaf pan you can cut open. You don't have to make a mess in your personal loaf pan if you use one you can throw away! You might be able to see in some photos that my loaf pan was made of corrugated cardboard, and all I did to photograph it was that I ripped it open and sliced it out. It's a lot easier to cut and serve as well! I highly recommend a disposable loaf pan!

2. Don't over mix! If you do, your bread will be super dense and come out all flat and wonky! Once you mix the wet ingredients with the dry, fold and stir only as necessary. You'll yield in a taller and lighter bread! Yum!

Here are two more delicious breads that I love to make!

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