Courgette, Carrot & Banana Loaf with Walnuts and Sultanas

*I wrote this back in early September!* I have really enjoyed baking recently! I’m not sure if it’s boredom and lots of free time or the fact that I feel more comfortable having treats now I know I won’t be in a bikini again until next year… It’s probably a bit of both! Anyway, last week I realised I had a load of sultanas I needed to use, along with some brown bananas and left over carrots and courgettes from other meals. As a result, this baby was born! I honestly did not expect it to turn out this good… but it did and I really suggest that you give it a try.

Servings: 2 loafs – Half the ingredients if you want to make just 1!

 

 

Ingredients:

  • 2 eggs – use 2 flax eggs for a vegan option
  • 160g plain yogurt (I used alpro go on protein)
  • 3 bananas, mashed
  • 100g coconut sugar
  • 50g light packed brown sugar
  • 1tsp vanilla extract
  • 1.5 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 80g plain flour
  • 190g strong wholemeal flour
  • 1 courgette, grated & squeezed of excess water
  • 1 medium carrot, grated & squeezed of excess water
  • 250g sultanas
  • 1 handful chopped walnuts

Method:

  1. Preheat oven to 180c and line 2 loaf pans. Spray with non-stick cooking spray
  2. Beat the eggs in a bowl then add the yogurt, mix
  3. Add banana, baking powder & soda, sugar, salt, vanilla extract, cinnamon and nutmeg and mix
  4. Add in flour spoon by spoon, gently folding into the mixture
  5. Add the courgette, carrots, sultanas and walnuts and gentle incorporate into the mixture
  6. Bake on 180c for 45 minutes. Remove and add foil to the top of the load and bake for a further 15 minutes – it is done when a toothpick comes out clean
  7. Remove from oven and allow to cool in tin for 20 minutes before transferring to a wire rack for a further 40 minutes
  8. Slice up and enjoy mid afternoon with a nice cuppa!

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