As a kid I hated Sunday afternoons. I knew the weekend was almost over, and that school was only a few hours away. My parents used to go off for their naps and I would be left to potter around the house, trying in vain to entertain myself. Normally my brother would be out, but if he was home I would go and harrass him in an attempt to have a little fun. Although this would often end in a dunk in the pool or enough screams to wake one of my parents up, which wasn’t an ideal way to end the weekend…
This is how I felt on Sunday afternoon. Like a kid left to my own devices. Frank has been ill lately, and spent a large portion of the day asleep. Knowing that work was on the horizon, I was desperate to do something useful so the weekend wasn’t just wasted time. I had already baked a loaf cake, cleaned up our guest bedroom, and planted some lavender we bought that morning; so I was left to potter around the house not knowing what to do. My mom had recently sent me a recipe for carrot and banana cake, so I decided to make a healthy-ish one for Frank when he feels okay to eat.
This recipe is easy to adapt, and very tasty. It doesn’t have any dairy in it, so is perfect for those who are lactose intolerant.
Healthy carrot & banana loaf – adapted from the recipe in the Snowflake book of baking
100ml brown sugar (100g)
25ml water/tea/rooibos (I used rooibos of course!)
250ml whole wheat flour
10ml baking powder
250ml finely grated carrot
2 bananas, mashed
125ml seedless raisins or sultanas
125ml chopped walnuts
handful pitted dates, finely chopped
Whisk sugar, water, eggs & oil together.
Add dry ingredients alternately with carrot, bananas, raisins, walnuts and dates to egg mixture.
Pour into a greased loaf tin. Bake in preheated oven at 180°C (350° F) for 35-40 mins.
Leave in tin for a few minutes before turning onto a wire rack to cool. Dust with icing sugar if desired.