Breakfast cake! With not only bananas but carrots too – so healthy! – and spices which give it hints of gingerbread. Just like if a carrot cake and banana bread had a beautiful fluffy child. Makes 9.
- 1 egg
- 50g soft light brown sugar
- 80g plain flour
- 50g ground almonds
- 1 tsp baking powder
- Pinch of salt
- ¼ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- Couple of gratings (¼ tsp) nutmeg
- ¼ tsp ground ginger
- 50ml sunflower oil
- 1 ripe banana, mashed
- 60g carrot, peeled and grated
- Handful of sultanas
- Handful of sunflower seeds and flax seeds
- Pre-heat the oven to 170C fan (190C) and line muffin cases
- Whisk together the sugar and egg until well combined and thickened.
- Add the flour, ground almonds, baking powder, salt, bicarb, cinnamon, mixed spice and nutmeg
- Mix together thoroughly, then add the oil, bananas, grated carrot, sultanas and seeds
- Give it a thorough mix then spoon shaggy mounds of the happy mixture into the muffin cases
- Bake for 35 mins until golden and then cool on a wire rack
- Store in an air tight container at room temperature
These freeze really well if you can’t get through all of them before they go stale
Sophie cooks 