"Charmed" Banana Carrot Cake
A moist, flavorful banana carrot cake combining sweet bananas, grated carrots, and warm cinnamon, perfect for breakfast, snack, or dessert, appealing to all ages and tastes.
Ingredients
- 2 3/4 cups flour ⓘ
- 1 tsp baking powder ⓘ
- 1 tsp baking soda ⓘ
- 1 tsp ground cinnamon ⓘ
- 1/4 tsp salt ⓘ
- 1 egg ⓘ
- 3 egg whites ⓘ
- 1 1/4 cups sugar ⓘ
- 1/2 cup canola oil ⓘ
- 1/2 cup low fat buttermilk ⓘ
- 2 tsp vanilla extract ⓘ
- 2 medium bananas, smashed ⓘ
- 5 medium carrots, scraped and grated ⓘ
- 1/3 cup raisins (optional) ⓘ
Instructions
- Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the egg and egg whites. Add sugar, canola oil, buttermilk, and vanilla extract, mixing well.
- Stir in the mashed bananas and grated carrots into the wet ingredients.
- Gradually fold the wet mixture into the dry ingredients until just combined.
- If desired, fold in raisins.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. For a twist, try adding chopped walnuts or pecans for extra crunch, reminiscent of American recipes.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Carol'S Hot Fudge Cake for a dessert spread. Fresh fruit salad or a scoop of yogurt on the side adds a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, microwave individual slices for about 15-20 seconds, or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Charmed" Banana Carrot Cake contains roughly 374 calories, with 10g protein, 61g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (95% of the Daily Value), vitamin A (67% of the Daily Value), and calcium (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1209mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them and mash before adding to the batter. They will add moisture and sweetness, similar to fresh bananas. Make sure to drain any excess liquid before mixing them in.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure it contains xanthan gum for proper binding. The texture may vary slightly, but it should still be delicious and moist.
Can I add other ingredients to customize the cake?
Definitely! Feel free to add spices like nutmeg or ginger for extra flavor. You can also mix in shredded coconut or chopped nuts. Just keep in mind that adding too many extras might affect the cake's rising, so adjust accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).