One can never have enough recipes that help use up over-ripe bananas. Unless you are into eating over-ripe bananas (yuck for me). You could use it in an ice cream shake or milkshake or the ubiquitous banana bread. I have posted a lovely version that uses peanut butter.
I am a safe baker. Which means I vet my recipe thoroughly, carefully measure out the ingredients, add them in the order specified, and watch it like a hawk while baking. The only thing I do is try a bunch of recipes before I hit the jackpot. I have tried more than half a dozen chocolate cake recipes to find the perfect one. And I just now realized, I have never blogged about it. Will do soon!
The only thing I get creative with, is reducing the sugar in the recipe once in a while, and also when making an apple or pear crisp/crumble. Because a crumble topping is one of the most forgiving things you can bake.
I knew it was high time I tried my hand at developing a baking recipe on my own. Hence this banana carrot cake, mainly because I had to use up those bananas (before they became a health hazard) and half a packet of baby carrots. Mind you, it is not a novel combination. But the cake was sort of developed on-the-go.
You can just make the cake as is for a kind-of-healthy treat or you can go all out and top it with a brown sugar and chocolate streusel topping and a powdered sugar glaze. I highly recommend you do so!
You will need:
For the cake
- Egg – 1, large
- Brown sugar – 1/2 cup, tightly packed
- Vanilla extract – 1 tsp
- Vegetable oil – 1/4 cup
- Bananas – 1 cup, mashed (around 2 bananas)
- Carrots – 1/2 cup, grated and tightly packed
- All purpose flour – 1 1/2 cups
- Baking powder – 1 tsp
- Salt – 1/4 tsp
- Milk – a few tablespoons (only if you feel the batter is too thick, I had to use 1-2 tablespoons)
For the streusel topping (I used a scant streusel topping on my cake. Please double or even triple the ingredients for a richer topping)
- Brown sugar – 2 tbsp
- Chocolate chips or chopped up chocolate bar – 2 tbsp
For the simple powdered sugar glaze
- Powdered sugar – 1/4 cup
- Milk – 1-2 tbsp
- Vanilla extract – 1/4 tsp
- Pre-heat the oven to 350 deg.F and grease an 8×8 baking pan. I originally intended to make a dozen muffins, but the batter was not quite enough, so I went with a small cake instead.
- Cream the egg and brown sugar for a minute.
- Add the vanilla extract and oil and mix well.
- Add the bananas and carrots and mix well.
- Add the sifted dry ingredients and mix till just combined. Do not over-mix. You can ditch the mixer and just use a spatula. Add a little milk if the batter seems too thick. But the batter should be thick like that of banana bread.
- Mix the streusel topping ingredients, lightly crushing the chocolate.
- Spread the batter in the baking pan and top with the streusel mix.
- Bake for 20-25 minutes in the middle rack, till a toothpick inserted in the center comes out with a few crumbs sticking to it.
- Cool in the pan for a while, then remove and cool completely on a wire rack.
- Meanwhile, make the glaze by dissolving the sugar in milk and vanilla extract.
- Top the cake with this glaze and enjoy!
This cake is obviously not a looker, but is surely a keeper! It was utterly moist and delicious. You can skip the streusel topping and glaze and instead frost the cake with a lovely cream cheese or light whipped cream frosting.
Take a look at my Cakes & Cupcakes section for more cake recipes.
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Colours Dekor
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- Chic on a Shoestring Decorating
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- Its Overflowing
- DIY Show Off
- Three Mango Seeds
- Nifty Thrifty Things
- By Stephanie Lynn