Preheat the Oven
Preheat your oven to 180°C (356°F).
Prepare the Carrot and Banana Mixture
In a large bowl, mash the banana until smooth.
Add the finely grated carrots and mix well.
Add Dry Ingredients
Add the instant rolled oats, chopped dried fruits, sunflower seeds, sesame seeds, baking soda, baking powder, and lemon zest or spices to the bowl. Stir until well combined.
Incorporate Liquid Ingredients
Pour in the milk (or water or orange juice) and lemon juice. Mix thoroughly until all ingredients are well incorporated and the mixture is consistent.
Prepare the Baking Dish
Lightly grease a baking dish or line it with parchment paper.
Pour the batter into the prepared dish and spread it evenly.
Bake
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
See also Pineapple Coconut Cake with Coconut Lemon Icing
Cool and Serve
Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Serving Suggestions
Serve warm with a dollop of yogurt or a drizzle of honey.
Pair with a cup of tea or coffee for a delightful breakfast or snack.
Cooking Tips
Substitutions: You can substitute the milk with any plant-based milk, water, or even orange juice for a citrusy twist.
Add-ins: Consider adding a handful of chopped nuts for extra crunch and nutrition.
Nutritional Benefits
Bananas and Carrots: Provide vitamins, minerals, and fiber.
Oats: High in fiber and help keep you full longer.
Dried Fruits: Add natural sweetness and essential nutrients.
Seeds: Rich in healthy fats and protein.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use certified gluten-free oats
Dairy-Free: Use plant-based milk or water
Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
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