Note: It’s important not to overmix the batter, to keep the bread light and fluffy.
For the cake:
- 1 cup whole wheat flour
- 4 Tbsp. oat bran
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 taps ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp vanilla extract
- pinch of salt
- 2 very ripe bananas
- 1/2 cup canola oil
- 1 1/2 cups shredded carrots (preferably organic)
- 2 eggs
- 1/3 cup raisins
- 2 Tbsp. chia seeds
For hazelnut or almond streusel topping (optional):
- 3/4 cup + 2 Tbsp. all-purpose flour
- 1 cup + 1 Tbsp. hazelnut or almond flour/meal
- 1/2 cup + 1 Tbsp. granulated sugar
- 1/2 cup + 1 Tbsp. cold unsalted butter, cut into 1/4-inch pieces
To make the streusel, in a bowl, stir together the flour/meal, brown sugar. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Transfer the streusel to a covered container. Refrigerate for at least 2 hours. Use the streusel while it is cold.
In the bowl of an electric mixer fitted with the flat beater, beat together the eggs, bananas, oil and vanilla on medium speed about 2 minutes. Add the shredded carrots and mix just until combined.
In a bowl, stir together the flour, oat bran, chia seeds, baking soda, baking powder, cinnamon, cardamom, salt and raisins. Add the flour mixture to the banana-carrot mixture and beat just until combined. Scrape down the sides of the bowl. Transfer the batter to a covered container and refrigerate overnight.
Preheat an oven to 325°F. Grease and lightly flour a 9-by-5-inch loaf pan.
Pour the batter into the prepared pan. Put the streusel topping. Bake until the loaf is golden brown 45 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.