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Banana-carrot bread with choc-peanut icing

When I checked my fridge the other day and saw the three bags of carrots sitting at the bottom (why did I think I needed three bags?!) I thought I'd make something savoury - I'd roast them up with other vegetables, or I'd make a carrot soup.

 

Then... A light bulb moment happened... I looked over to the other side of the kitchen and thought "why not pair these carrots with the beautifully ripe bananas sitting on the kitchen bench?"

 

And here we are. 

 

Healthy carrot banana bread. So moist, light and mouthwatering! This recipe is processed-ingredients-free! Just whole ingredients that will keep your mind and body happy and healthy!

 

Banana-carrot bread with choc-peanut icing 

 

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Serves: 10

 

 

 

 

 

 

 

 

Ingredients:

 

For the bread

  • 4 super ripe bananas, peeled

  • 4 large carrots, unpeeled, boiled

  • 2 C rolled oats, shredded finely in a processor

  • 4 Tb psyllium husks

  • 2 Tb chia seeds

  • 6 large eggs

  • 1/2 C tahini

  • 1 tsp vanilla extract or essence (whatever is in your pantry)

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

  • 1/4 C chopped walnuts or almonds 

For the choc-peanut icing

  • 50g 70% dark chocolate, melted

  • 2 Tb natural peanut butter 

How to: 

  1. Preheat oven to 180 degrees celcius, and a line a bread tin with baking paper 

  2. In a high speed blender, put the bananas and carrots and blend well until smooth consistency

  3. Once banana and carrots are smooth, add in all the other bread ingredients (except the walnuts and/or almonds)

  4. Blend well until everything is mixed together

  5. Pop the mixture in the lined bread tin and in the centre of your heated oven, and bake for 45 minutes to an hour

  6. After 45 minutes, insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, the center of the loaf is done. If not, keep in for a further one hour and check again 

  7. Once baked, let the bread rest and cool for at least 2 hours. 

  8. Once the bread is cool, you're ready to make the icing. Melt the dark chocolate in the microwave using 15 second intervals, and mixing with a spoon in between. Once melted, put the peanut butter with the melted chocolate and microwave for a further 15 seconds. The mixture should be easily mixed together now.

  9. Drizzle the icing on top of your bread and pop in the fridge for the icing to set.

  10. Slice the bread into 10 pieces and enjoooooooooooyyyyy! 

 

Bon Appétit!

 

ADM xx

 

Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian, Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.

 

 

 

 

 

 

 

 

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