1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Preheat the oven to 350 degrees fahrenheit.
In a medium size mixing bowl add all the dry ingredients, whole-wheat flour, baking powder, baking soda, cinnamon powder, chopped walnuts, and dates, mix well and keep it aside.
In a small bowl, smash the ripe banana well and keep it aside.
In a large mixing bowl, add non-fat greek yogurt, vanilla essence, and ripe banana, mix well with an electric hand mixer or spoon until it is light and fluffy. Next, add in carrots and all the dry ingredients. Mix well with a hand mixer.
Coat loaf pan with cooking oil spray and pour the batter. Bake for 20-25 minutes or until the top appears golden brown. Insert a knife in the middle of the bread to check if baked completed (knife should come out clean).
Remove from the over and let it cool on the baking rack.
Cut into slices and enjoy!
Add any kind of fruits or nuts in the batter for additional flavor.
4 servings
83g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content