I have made this loaf a few times now, and I am so happy with it. It is deliciously moist, and full of flavour. It's also super easy to make, which is always a bonus. It has bananas, carrots, pecan nuts and dates in it, which all go so well together. I can't decide if it's more like a carrot cake or a banana bread. Hmmm...
Ingredients for one loaf:
3 small mashed bananas (or 2 medium)
1 cup (approx.) of grated carrots (3 to 4 medium carrots)
10 fresh dates (chopped into small bits)
1/2 cup of pecan nuts
125ml coconut oil, melted
125ml sugar of your choice (coconut sugar, xylitol, regular sugar etc.)
3 eggs
140g gluten-free cake flour (I use Nature's Source)
2 teaspoons of ground cinnamon
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
I make my bread the lazy-girl way, by letting my food processor do all of the yucky work. Peel your bananas and whizz them in the food processor until they are totally mashed and fluffy. Then add the peeled carrots and pulse until the carrots are in small chunks. You can also just grate the carrot if you prefer. Then add the pecan nuts and pulse until they are also chopped up.
Transfer this to a mixing bowl and add the eggs, one at a time, and mix in gently. Then add the dates and coconut oil followed by the dry ingredients and make sure that everything is evenly mixed through.
Transfer this to a greased loaf tin and bake at 170'C for about an hour. It may need a few minutes longer. Just test it with a skewer and make sure that it comes out clean.
