One can never have enough recipes that help use up over-ripe bananas. Unless you are into eating over-ripe bananas (yuck for me). You could use it in an ice cream shake or milkshake or the ubiquitous banana bread. I have posted a lovely version that uses peanut butter.
I am a safe baker. Which means I vet my recipe thoroughly, carefully measure out the ingredients, add them in the order specified, and watch it like a hawk while baking. The only thing I do is try a bunch of recipes before I hit the jackpot. I have tried more than half a dozen chocolate cake recipes to find the perfect one. And I just now realized, I have never blogged about it. Will do soon!
The only thing I get creative with, is reducing the sugar in the recipe once in a while, and also when making an apple or pear crisp/crumble. Because a crumble topping is one of the most forgiving things you can bake.
I knew it was high time I tried my hand at developing a baking recipe on my own. Hence this banana carrot cake, mainly because I had to use up those bananas (before they became a health hazard) and half a packet of baby carrots. Mind you, it is not a novel combination. But the cake was sort of developed on-the-go.
You can just make the cake as is for a kind-of-healthy treat or you can go all out and top it with a brown sugar and chocolate streusel topping and a powdered sugar glaze. I highly recommend you do so!
You will need:
For the cake
- Egg – 1, large
- Brown sugar – 1/2 cup, tightly packed
- Vanilla extract – 1 tsp
- Vegetable oil – 1/4 cup
- Bananas – 1 cup, mashed (around 2 bananas)
- Carrots – 1/2 cup, grated and tightly packed
- All purpose flour – 1 1/2 cups
- Baking powder – 1 tsp
- Salt – 1/4 tsp
- Milk – a few tablespoons (only if you feel the batter is too thick, I had to use 1-2 tablespoons)
For the streusel topping (I used a scant streusel topping on my cake. Please double or even triple the ingredients for a richer topping)
- Brown sugar – 2 tbsp
- Chocolate chips or chopped up chocolate bar – 2 tbsp
For the simple powdered sugar glaze
- Powdered sugar – 1/4 cup
- Milk – 1-2 tbsp
- Vanilla extract – 1/4 tsp
How to:
- Pre-heat the oven to 350 deg.F and grease an 8×8 baking pan. I originally intended to make a dozen muffins, but the batter was not quite enough, so I went with a small cake instead.
- Cream the egg and brown sugar for a minute.
- Add the vanilla extract and oil and mix well.
- Add the bananas and carrots and mix well.
- Add the sifted dry ingredients and mix till just combined. Do not over-mix. You can ditch the mixer and just use a spatula. Add a little milk if the batter seems too thick. But the batter should be thick like that of banana bread.
- Mix the streusel topping ingredients, lightly crushing the chocolate.
- Spread the batter in the baking pan and top with the streusel mix.
- Bake for 20-25 minutes in the middle rack, till a toothpick inserted in the center comes out with a few crumbs sticking to it.
- Cool in the pan for a while, then remove and cool completely on a wire rack.
- Meanwhile, make the glaze by dissolving the sugar in milk and vanilla extract.
- Top the cake with this glaze and enjoy!
This cake is obviously not a looker, but is surely a keeper! It was utterly moist and delicious. You can skip the streusel topping and glaze and instead frost the cake with a lovely cream cheese or light whipped cream frosting.
Take a look at my Cakes & Cupcakes section for more cake recipes.
If you like what you see, please follow my blog via Email (button on the right), Pinterest or Bloglovin’, or maybe even all three!!!
I am linking this up at these awesome blogs.
- C.R.A.F.T
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Colours Dekor
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- VMG206
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- Chic on a Shoestring Decorating
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- Its Overflowing
- DIY Show Off
- Three Mango Seeds
- Nifty Thrifty Things
- By Stephanie Lynn
Lisa says
Oh my goodness! I am SO bookmarking this. My kids and I can’t wait to make it. Actually, they keep saying, “can we make it RIGHT now?” 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. 🙂 http://our4kiddos.blogspot.com/2013/10/try-new-tuesday-october-29.html
Anjana @ At The Corner Of Happy & Harried says
Thanks Lisa!
Hope you guys enjoy this recipe.
Marty@A Stroll Thru Life says
Sounds fabulous. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty
Anjana @ At The Corner Of Happy & Harried says
Thanks for visiting, Marty!
Tammy Killough says
This just looks amazing! I am gonna have to try it! Thank you so much for linking it up to twirl and take a bow. Please join us again next week with another fabulous project! ~Tammy
Anjana @ At The Corner Of Happy & Harried says
Thanks Tammy! Do try it.
Lakshmi Priya says
Hi anjana….ur picture looks really mouth watering…I just love the colour…will try the recipe and let u know….
Anjana @ At The Corner Of Happy & Harried says
Thank you, Lakshmi. Do try it and let me know how you like it!
Namrata says
Your last pic is beautiful. Love the color and the glaze. Scant glaze works well… dont want an overload of sugar…:)
Anjana @ At The Corner Of Happy & Harried says
Thank you, Namrata! All things in moderation, I say 😉
Bethany the ngnrdgrl says
Yum! Looks delicious. How brave of you to make your own recipe! I always admire those that can truly bake/cook. My fiance always tells me I am good at this, but I just follow directions. That is what I am good at. 🙂
Anjana @ At The Corner Of Happy & Harried says
Thanks Bethany. I know what you mean about following a bake recipe to the T. But you can’t go wrong with a banana cake!
shamsskitchen says
Love the colour of the dish…. Feel like grabbing it out of the picture 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you. That’s a lovely compliment!
Dimple@shivaaydelights says
Lovely recipe! And I can’t wait for you to post the chocolate cake recipe 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you, Dimple. Baked the choc cake this weekend and will be putting up the post soon!
Dimple@shivaaydelights says
Fantastic! 🙂
simplyvegetarian777 says
Came at the right time for me. Have ripening banana and carrots.. It looks gorgeous.
Anjana @ At The Corner Of Happy & Harried says
Thank you. Do try making this cake then!