Banana Carrot Cake

Banana is inexpensive. With an expanding baking recipes available nowadays, this got to show how versatile banana is in the baking world. Likewise, the ubiquitous carrot is also gaining popularity in the home-baking world. I grow up enjoying both
banana and carrot cakes. This time I decided to combine them into one! Banana usually goes well with anything, so I wasn't prepare to fuss about the final outcome. Come on, what can really offset the banana aroma anyway?

To my liking, the cake turns out perfectly soft and moist, almost melt in my mouth. For this batch, I used sunflower oil instead, to achieve a lighter texture. The sweetness is just fine. Banana flavour is quite intense, so I suggest using more grated carrots. Each element - ginger, honey and cinnamon added positive hints to the cake as well. Sultanas and raisins are optional, depending on individual's liking.

I am glad the recipe works out really well. No milk was added in this recipe, so Mr T can help himself with a second slice. Since there are only two of us at home, I made a loaf size just enough to last for a good few days.

Banana Carrot Cake
Ingredients:

(A)
125g butter (or sunflower oil)
½ cup brown sugar

(B)
2 eggs, beaten

(C)
2 cups grated carrots
2 ripe banana, mashed
½ cup sultana or raisin (optional)

(D)
1 cup plain flour
1 tsp soda bicarbonate
2 tsp baking powder
½ tsp cinnamon

(E)
½ tsp ginger, minced
½ tsp concentrated vanilla extract
2 tsp honey

Method:

1 Line and grease a loaf tin.
2 Preheat oven to 200C.
3 Cream (A) with electric mixer.
4 Mix in (B) followed by (E).
5 Beat in (C) (start off with grated carrots then gradually add in mashed banana).
6 Sift (D) in a separate bowl.
7 Fold (D) into wet mixture. Mix thoroughly.
8 Bake at 180C for 30 minutes and 150C at 10 minutes or until skewer comes out clean.