Banana, Pumpkin and Carrot Loaf with chocolate, of course! I’m on a mission to make some healthier swaps here and there in hopes of fitting my Christmas party dress without three layers of suck it in material underneath. After the party, who knows what will happen with my diet. Probably ice cream.
Obviously, Friday is Cake Night doesn’t scream “healthy” so I bought a book online for inspiration. I found this recipe in the Yum & Yummer cookbook, tweaked it ever so slightly and was shocked how well flax meal seemingly disappeared! I also enjoy how I can include both fruit and vegetables without the kids noticing at all. It’s so good my husband text me about it. Definitely give this one a try!
Banana, Pumpkin and Carrot Loaf
Prep time
Cook time
Total time
Recipe adapted from the Yum & Yummer cookbook
Author: Friday is Cake Night
Serves: 1 large loaf
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ¼ cup flax meal
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed very ripe bananas. 2 medium size
- 1 cup pumpkin puree
- 1 cup finely grated carrots, squeezed to remove excess liquid
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- ½ cup plain greek yogurt
- ¼ cup vegetable oil
- ½ cup mini chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees and lightly coat a 9x5 loaf pan with cooking spray
- Whisk all the dry ingredients and set aside.
- Combine the bananas, pumpkin, carrots, sugar, vanilla extract, egg, yogurt and oil in a large bowl.
- Add the dry ingredients until just combined, don't over mix.
- Fold in the chocolate chips and pecans.
- Pour the batter into the prepared pan and even it out with the spoon.
- Bake for an hour. Cool slightly then turn out on to a cooling rack. Store covered.
