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Carrot and Banana Loaf

This moist loaf is packed full of healthy ingredients and topped with a creamy cheese and orange icing - perfect for a teatime treat. Makes 10 slices

175g/6oz butte
175g/6oz muscuvado sugar
2 eggs
2 tbsp yogurt
225g/8oz self raising wholemeal flour
1 tsp ground allspice
1 tsp baking powder
1 tsp cinnamon
175g/6oz carrots. peeled and grated
2 ripe bananas, mashed
2 egg whites
TOPPING
200g tub half fat soft cream cheese
zest of 1 orange

Preheat oven to Mark 4/180°C/350°F. Line an 2lb loaf tin with Bakewell

Cream butter and sugar in a bowl until light and fluffy. Mix eggs and yogurt together and slowly add to the mixture, beating well between each addition.

Sift flour, allspice, baking powder and the cinnamon together over mixture. Tip any bits left in sieve in too.

Fold the mixture together, add the grated carrots and the banana and fold again. Lastly, fold in egg whites.

Spoon mixture into loaf tin and smooth out top with back of a spoon. Cover with foil and bake for 1 1/2 hours until firm to touch.

Allow loaf to cool down. Meanwhile, mix together the cream cheese and orange zest then spread over the top of loaf. Finish by sprinkling a little gated zest on the top.

Alternatives

Carrot and pineapple
Add 125g/4oz chopped pineapple instead of the mashed banana

Lemon Glace
Mix 175g/6oz icig sugar with 3 tsp lemon juice and drizzle it all over the loaf

Carrot and Apple
Add 125g/4oz chopped apple instead of the mashed banana