Son calls daughter a monkey – she just loves bananas. Guess she got it from her father. He just have to have a banana after lunch and dinner irrespective of whatever dessert is available. So bananas – yelakki, robusta, ‘poovan’, ‘palenkudan’ – are a staple at our house. But sometimes it so happens that I go a little overboard or forgetful at times and end up buying much more than all of us together can finish before they get rotten.
From the time I started baking, bananas getting rotten was no trouble. The chocaholics and the banana lovers get a combined treat – banana chocolate cakes – they turn out perfect almost always – soft, dark and with a mild flavor of the fruit. This time around, wanted to try put something new. Edible Garden’s Moist carrot Cake had been tempting me for some time and over the weekend, I had gone overboard with carrots as well. So Banana carrot cake it was and where else turn to other than our trusted Google?
I am a lazy bum and elaborate and time consuming recipes put me off, unless I am really really in the mood to impress someone 😉 Zeroed in on this recipe from food.com finally.
1 cup sugar
1 cup mashed banana
2/3 cup canola oil (I used the normal sun flower oil)
1 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup quick-cooking oat (uncooked)
1 cup carrot, shredded
1/3 cup chopped nuts (used walnuts, guess any nut will do 😉 )
Preheat oven to 350°F.
Combine sugar, banana, and oil.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
Add to banana mixture and mix well.
Stir in carrots and oats; mix well.
Spread in greased 9×9 inch baking pan. Sprinkle with nuts.
Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
Pretty easy to prepare, it is just ready to go into the oven
Yes, made a chocolate banana cake too, son thinks it is a normal chocolate cake 😉