Carrot Cake Banana Bread
Ingredients
- 2 cups white, spelt, or oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- optional 1/8 tsp nutmeg
- 1 1/2 cup mashed, overripe banana
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup milk of choice
- 1/4 cup oil or additional milk of choice
- 2 tsp pure vanilla extract
- optional, crushed walnuts, coconut, etc.
Preparation
Preheat oven to 350 f
Grease a 9×5 pan, or line with parchment
Combine dry ingredients in a bowl
If desired, you can add 1/2 cup crushed walnuts and/or a handful of shredded coconut
Whisk liquid ingredients—including carrot and banana—in separate bowl
Pour wet into dry, and stir to form a batter
Smooth into prepared pan
Bake on the center rack 37 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes
If still undercooked at this time, simply turn the oven back on and continue baking—checking every 5 minutes–until a toothpick inserted into the center comes out mostly clean
Let cool
Cover and refrigerate overnight
Taste and texture are much better the second day (and even better the third day as it gets sweeter)
Leftovers can be sliced and frozen for up to a month
If you want to frost the bread, i included a few links to some frosting recipes above in the post, or you can use about 1/2 cup softened coconut butter—sweetened if desired
Enjoy!
