Banana and carrot cake

This is a recipe I got from my Mother. She has baked it for years and it is yummy! It’s also a good way to save bananas when you have too many and they’re ripening faser than you can eat them. My Mother-in-law is such a blessing, she brings me matoke from her shamba almost every time she comes to town, and I can eat them all day long, but not my husband. So when they rippen, it’s time to bake! (^_^)

baked banana and carrot cake, fresh out of the offen
nice golden brown

3 cups flour
1½ cups sugar
3 eggs
1 cup cooking oil (I used corn oil)
2 cups of blended bananas (I did 1 cup banana and 1 cup grated carrots)
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla
2 teaspoons cinnamon powder

In a large bowl, beat the eggs, sugar and oil together, then mix in the vanilla. Add the banana and carrot.  In a separate bowl mix the flour with the remaining dry ingredients. Combine the two mixes. Place in buttered pan (make sure you all fill half the pan so it can have room to raise). Bake in the oven for 40 in at 180°C.

cross section cut
nice and soft

Husband Rating: ★★★★★★★☆☆☆

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!


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