Banana Carrot Cake

The thing about baking is that we want easy, fast and no fuss.  This Banana Carrot Cake delivers on all three of these wishes.  The dry ingredients sit waiting for the wet and then in it goes into the pan.  I like the mixture of banana and carrot for sweetness and crunch.  You can add raisins and nuts if you like.  For me, I like it plain.

Bananas are such a common fruit found in our homes, but at one time they were treasured.  In Italy at the time I was born, they were very expensive.  They almost cost half a days wages.  My mom would buy one with a neighbour.  The banana was cut in half for me and the neighbour’s daughter.  Now when I go to the grocery store and see the heaps of bananas, I get a little teary eyed thinking of how lucky we are.  When I researched the era I discovered that a fungal plague devastated the banana crop in the 1950’s and the price of bananas soared.  To find out why bananas are so cheap today, read this interesting article from National Geographic https://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/08/bananas-are-so-cool/

Carrot cake is one of my favourites, but it can be heavy.  This cake has a lightness from the yogurt and bananas.  The brown sugar gives it a nice dark colour and the cinnamon makes it aromatic.  I like to eat it plain, but you can ice it using your favourite cream cheese recipe.

If you like a denser type banana loaf: https://recipesatmytable.com/quick-banana-coffee-bread/

I sift the dry ingredients.

Next, I put the eggs and sugars in a small bowl.

I beat them until frothy.

Ensure that you have some good ripe bananas.

I mix the wet into the dry with a spatula.

I mash the bananas and I always buy organic carrots.

Next the carrots and bananas go into the mixture.

I grease and flour my bundt pan.

Into the oven it goes at 350F.

All done!

Cooled and it comes out perfectly formed.