Banana carrot bread

I know that the mere mention of banana bread spreads yawns across the social media, since it's been the staple of baking during the lockdown, but please bear with me. I baked a banana bread last week, and it didn't last long. This week I have added a carrot to the banana loaf, and it was very tasty too.

We have a lovely café in town, called UE Roasters. They serve the best coffee in town, and oh boy, I do miss it. They also serve the best (and truly it should be with a capital B) banana bread with Greek yogurt and honey. If ever you stop by in Witney, treat yourselves to a slice of banana bread at UE Roasters, you wont' regret it.
I did ask them if they'd share their recipe with me. They told me they don't bake it on the premises, but people who bake it for them use Delia's recipe.
I have used Delia's recipe for banana bread, and though delicious, it's still not the same as they serve in the café. So, I'm working on trying to figure out what the secret ingredient is.

Banana carrot bread
Ingredients:
2 medium bananas, mashed
carrots, grated (130g unpeeled weight)
150g demerara sugar
100ml mild olive oil (butter is fine too)
2 medium eggs
250g flour
1tsp baking powder
1tsp cinnamon
a pinch of salt
60g walnuts, chopped (optional)

Mash two peeled bananas in a medium sized mixing bowl. Add a grated carrot and demerara sugar, pour olive oil, beat in eggs, one at a time, and add flour, baking powder, cinnamon, a pinch of salt and chopped walnuts. Mix all the ingredients together, and pour the cake batter into a well oiled loaf tin.

Place in the oven preheated to 180C and bake for about 45 minutes, until golden brown (check if it's ready with a wooden toothpick).
Remove from the oven, leave it in a tin for about 5 minutes before removing out of the tin and letting it cool on the cooling rack.

It is tasty warm, with a cup of tea and coffee. For a totally decadent treat, add a big dollop of thick Greek yogurt and drizzle a bit of honey over it. Mmmm, so, so good.

In this recipe I used Homepride Superior Sponge Flour from March Degustabox food box. Superior Sponge Flour is the latest addition to the Homepride range, a perfect flour for cake-baking.
It's made from 100% British wheat flour, and is available at Tesco.

If you don't have this flour (I know finding flour is still a problem in many supermarkets), any quality self-raising flour will do.

Skip walnuts if you don't like nuts in baking (or have allergies).
I prefer using demerara sugar with the banana bread, but again, caster sugar will be fine.