1/2 cup shredded coconut (40g)
InstructionsPreheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. Stir well to ensure even distribution.
Prepare Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrot, maple syrup (or honey/agave), milk, oil (or additional water), vanilla extract, and eggs until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to form a batter, being careful not to overmix.
Add Optional Ingredients: If desired, fold in crushed walnuts and/or shredded coconut for added texture and flavor.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool and Store: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cover and refrigerate the bread overnight. The taste and texture improve significantly after resting for a day or two.
Serve and Enjoy: Slice and enjoy the bread plain, or spread with softened coconut butter for a delicious twist.
Serving Suggestions
Spread with softened coconut butter, sweetened if desired.
Serve with a dollop of Greek yogurt or vegan yogurt for a balanced snack.
Top with a sprinkle of cinnamon or a drizzle of honey or maple syrup.
Cooking Tips
Ripeness Matters: Use overripe bananas for a sweeter flavor and moist texture.
Texture Add-ins: Adding walnuts or shredded coconut gives the bread a delightful crunch.
Patience is Key: The bread tastes even better after resting for a day or two in the refrigerator, so plan to make it in advance.
ADVERTISEMENT
