Directions:
- Preheat oven to 350°F Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
- Sift together the flour, baking powder, cinnamon, and salt. Stir in the pecans and set aside.
- Stir the dates into the melted butter, breaking up the dates a bit.
- In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
- Spoon into the prepared pan. Bake for 50-60 minutes or until a toothpick tests clean in the center of the cake. Remove from oven and let cool.
- Frosting (optional): Whip together the cream cheese and agave nectar. (Adjust sweetness to suit your tastes.) When the cake has completely cooled frost the top of the cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.1 Kcal (1759 kJ) | ||
| Calories from fat | 217.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 37% | |
|---|---|---|---|
| Cholesterol | 63.68mg | 21% | |
| Sodium | 169.37mg | 7% | |
| Potassium | 416.5mg | 9% | |
| Total Carbs | 49.68g | 17% | |
| Sugars | 35.42g | 142% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 105.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 275.38 Kcal (1153 kJ) | ||
| Calories from fat | 142.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 37% | |
|---|---|---|---|
| Cholesterol | 41.74mg | 21% | |
| Sodium | 111.02mg | 7% | |
| Potassium | 273.02mg | 9% | |
| Total Carbs | 32.56g | 17% | |
| Sugars | 23.22g | 142% | |
| Dietary Fiber | 2.99g | 18% | |
| Protein | 4.03g | 12% | |
| Vitamin C | 2.1mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 7% | |
| Calcium | 69.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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