Banana bread with carrot, basil and lemon

Preheat the oven to 180 ° C. Finely chop the basil. Cut ¾ of the bananas into slices and finely chop them with a fork. Stir in 1 tablespoon of lemon juice.

Break the eggs over this mixture and beat everything into an airy, creamy cream. Add 2/3 of the syrup.

Then sprinkle the buckwheat, almond flour and baking powder and stir everything into a smooth batter. Spoon carrot julienne, lemon zest and basil. Put the batter in the cake tin.

Peel the last banana and cut it in half. Rub the halves with lemon juice and place them with the cutting edge upwards in the length of the mold in the batter.

Slide the mold into a ridge in the middle of the oven and fry until golden brown and done in 50-55 minutes. Allow it to cool for 5 minutes, then remove the mold and let the bread on a rack completely cold.

Prepare the cream cheese with a fork. Add the whipped cream and the remaining syrup and beat everything to a firm spread. Spread the spread over the banana bread.