INGREDIENTS
- 400 g carob flour, or all-purpose flour mixed with carob
- 200 g unsalted butter, softened
- 2 ripe bananas
- 1 apple, grated
- 2 whole eggs
- 250 g milk of your choice, dairy or plant-based
- 1 tsp vanilla or orange zest
- ½ tbsp ground cinnamon
EQUIPMENT
- Fork or blender for bananas
- Grater for apple
- Stand mixer with whisk
- Mixing bowl
- Cake pan or lined baking tray
- Oven
- Cooling rack
METHOD
- Mash the bananas with a fork or blend until smooth.
- Grate the apple and mix it with the mashed bananas and softened butter.
- Beat the mixture in a stand mixer for about 3 minutes, then add the eggs one at a time.
- Gradually add the carob flour and cinnamon, alternating with the milk, and whisk for 2 minutes until smooth.
- Pour the batter into a lined cake pan or baking tin.
- Bake in a preheated oven at 180°C for about 45 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before removing and transferring to a rack.
NOTES
For a dairy-free version, use coconut oil or vegan butter and plant-based milk (almond, oat, or soy). You can add chopped nuts or raisins for extra texture.
