A familiar bake with a gut-friendly twist, made with ripe bananas, grated carrot, wholemeal flour and dark chocolate chips. It is designed to feel realistic and family-friendly – great served warm with Greek yoghurt or sliced for lunch boxes, according to the recipe tip.
Method
- Preheat the oven to 180oC, gas mark 4. Grease and line a 900ml loaf tin with baking parchment.
- Whisk together the butter and sugar until pale and fluffy, whisk in the eggs 1 at a time.
- Mix together both flours and baking powder until evenly combined. Fold into the butter mixture. Stir in the bananas, carrot and choc chips. Transfer to the prepared tin, smoothing the surface.
- Bake for 35-40 minutes until a skewer comes out clean. Allow to cool before slicing.
Cook’s tip
Great served warm with a dollop of Greek yoghurt but also sliced and served in lunch boxes.
| Per Serving (80g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 236/985 | 296/1237 |
| Protein (g) | 3.4 | 4.3 |
| Fat (g) | 13 | 16 |
| Saturated fat (g) | 7.8 | 9.8 |
| Carbohydrate (g) | 25 | 32 |
| Sugar (g) | 16 | 20 |
| Fibre (g) | 1.7 | 2.2 |
| Sodium (mg) | 66 | 82 |
| Salt equivalent (g) | 0.16 | 0.21 |
| No. of Plant points | 4 |