This Banana Peanut Butter Carrot Cake is a delightful, naturally sweet treat that's perfect for a quick, wholesome indulgence. It's incredibly soft and moist, making it a satisfying dessert or even a healthy breakfast option. The beauty of this recipe lies in its simplicity and the way it harnesses the natural sweetness of ripe bananas and carrots, complemented by the rich flavor of peanut butter. It's a fantastic way to use up those ripe bananas on your counter and offers a healthier twist on traditional carrot cake, proving that delicious doesn't have to mean complicated. You'll love how easy it is to whip up, creating a comforting, homemade cake with minimal effort.
1 Portion · 347 g
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1
Preheat your oven to 180°C (350°F).
In a medium bowl, mash the ripe banana until smooth.
Add the finely grated small carrot
Add egg
Add 2 tablespoons of natural peanut butter
Add 3 tablespoons of oat flour
Add ½ teaspoon of baking powder to the mashed banana.
Mix all the ingredients thoroughly until you have a smooth, well-combined batter.
Pour the batter into a small, greased ramekin.
Bake the cake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly in the ramekin before serving.
For a delightful finish, top your warm or cooled carrot cake with a dollop of plain Greek yogurt.
Optionally, drizzle a tiny bit of peanut butter over the top for an extra nutty flavor.
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