Banana Carrot Cake; gluten free, dairy free, egg free

Following up on my 'Going Bananas' post, I was inspired to share this classic recipe; altered for us allergy sufferers.

Ingredients:

3 ripe bananas

2 medium carrots

1/2 cup sugar

2 cups gluten free flour

1 teaspoon Bicarbonate of soda.

2 teaspoons egg replacer

1 1/2 cups soy milk or hazelnut milk

8 cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Preparation:

Preheat oven to 180 degrees and grease a cake tin.  Sift the flour into a large mixing bowl and stir in the sugar, egg replacer, spices, soda and milk.  Peel the carrots and grate the carrots into the flour mix, stirring periodically. Mash the banana's and then mix them into the flour as well.  Stir thoroughly and then pour the mix into the greased cake tin.  Bake for approximately 40 minutes.  The cake is ready when a knife through the centre comes away clean.

Serving suggestions:

Spread a smidgeon of Nutella on a slice for a wicked treat.

Or

Serve with a scoop of ice cream.

There are so many possibilities.

Going Bananas

I was in the Co-op today getting myself some lunch.  I thought, 'Bananas, that's a nice healthy option to have with my salad'. I went to grab a few from the fruit selection, and then I discovered all of the bananas were over-ripe!  They were spotty and bursting out of their skins!  They were clearly not going to be sold, which is just wasteful.  There's so much that can be made from ripe bananas.

Banana Cake - in Chocolate, nut, cinnamon and coffee varieties.

Banana Bread - Chocolate chip, rye banana, pumpkin.

Banana muffins - Chocolate chip, nutmeg, cinnamon.

Banana pancakes

Banana Milkshakes

Banana smoothies.

Banana cookies.

Banana pie.

Banana sorbet.

It's so easy to make something tasty out of over-ripe bananas!