Cake will keep in airtight container up to 2 days. Cooled cake can be wrapped in heavy-duty foil and frozen up to 2 weeks, thaw on counter before serving.
Makes 1 loaf or 12 slices, about 260 calories each.
- 1 ripe banana
- 1/2 tsp baking soda
- 1-1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup grated carrot
- 3/4 cup packed brown sugar
- 1/2 cup Balkan-style plain yogurt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup raisins
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup sweetened shredded coconut
- Grease an 8 x 4 inch (1.5L) loaf pan, or line with parchment paper.
- Preheat oven to 350 degrees F.
- Peel carrots and grate to make 1 cup.
- In a small bowl, mash banana with a fork. Stir in 1/2 tsp baking soda.
- Let banana mixture stand 5 minutes.
- In a bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
- In a large bowl, whisk together grated carrot, brown sugar, yogurt, oil and egg.
- Stir banana mixture into carrot mixture until combined.
- Stir flour mixture into carrot mixture until combined.
- Stir in raisins, nuts and coconut.
- Use a spatula to scrape batter into prepared loaf pan.
- Bake in preheated 350 F degree (180 degrees C) oven until top is golden and cake tester inserted in centres comes out clean, about 70 minutes.
- Cool in pan on rack 10 minutes then take cake out of pan and transfer to rack to cool completely.
