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Ingredients
Dry Ingredients:
2 cups white flour, spelt or oat flour (240g)
1 teaspoon baking soda (5g)
1 teaspoon cinnamon (2.5g)
3/4 teaspoon baking powder (3g)
3/4 teaspoon salt (4g)
Optional: 1/8 teaspoon nutmeg (0.5g)
Wet Ingredients:
1 1/2 cups mashed overripe bananas (about 3-4 bananas, 360g)
1/2 cup finely chopped carrots (60g)
1/2 cup pure maple syrup, honey or agave (120ml)
1/4 cup milk of choice or water (60ml)
1/4 cup additional oil or water (60ml)
2 teaspoons pure vanilla extract (10ml)
2 eggs
Optional Ingredients additional:
1/2 cup chopped walnuts (60 g)
1/2 cup shredded coconut (40 g)
Directions
Preheat oven: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Gather dry ingredients: In a large bowl, combine flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. Mix well to ensure even distribution.
Gather wet ingredients: In a separate bowl, whisk together mashed bananas, grated carrot, maple syrup (or honey/agave), milk, oil (or more water), vanilla extract, and eggs until smooth.
Combine wet and dry ingredients: Pour wet ingredients into bowl with dry ingredients. Mix gently to form a batter, being careful not to overmix.
Add optional ingredients: If desired, stir in chopped 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 to a wire rack to cool completely. Once cooled, cover and refrigerate overnight. The flavor and texture will improve dramatically after a day or two of resting.
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