Recipe: Carrot and Banana ‘Cake’

At the weekend, I made this ‘cake’ and it was so incredible! I wanted something in the flat that was tasty, nutritious and homemade. I have been trying to make my own snacks so that I avoid the overly processed ones that you find in shops. And this ‘cake’ definitely did the trick!


300g Porridge Oats

300ml Skimmed Milk

2 Eggs

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1/2 teaspoon Mixed Spice

1 tablespoon Peanut Butter

2 Small Bananas

1 Large Carrot


  • I use my blender, to make the porridge oats into a powdery consistency. This takes a bit of time bit I feel like it really makes the mixture more cake-like.
  • Move the blended oats into a bowl and add in the baking powder, cinnamon and mixed spice. Now set this bowl to the side.
  • I made this ‘cake’ as a marble cake so I made two mixtures, one was carrot cake and one was banana cake. So if you want to do it this way, get another two bowls! Put half of the ingredients into each bowl (but put all the carrot and all the banana into the same bowls). Or you can make it as one cake (so just mix all the ingredients listed above in one bowl).
  • Grate the carrot into a bowl, as finely as you like. I went for the fine side of the grater so that it mixed throughout the mixture. Add in half a teaspoon of peanut butter, an egg and 150ml of skimmed milk.
  • Mash the banana into a different bowl. I used ripe bananas as they mash easier and create smoother mixture. Add in half a teaspoon of peanut butter, an egg and 150ml skimmed milk.
  • Between the two bowls, add in the blended outs and spice mixture, half in each bowl. Mix until combined.
  • I used a loaf tin to bake this ‘cake’ and added a serving spoon of each mixture into the tin, alternating the layers. If you look at the top of the ‘cake’ in the picture above, you can see that the banana flavour is at either end and the carrot cake is in the centre on the top layer.
  • Bake it for 35-45 minutes on 160 degrees.
  • Sit down, and enjoy!




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