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Author Notes: Sneak more vegetables into your day with this moist banana carrot bread topped with crunchy poppy seeds. —Lisa @ Healthy Nibbles & Bits
- 3 medium ripe bananas
- 2 large eggs
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons poppy seeds for topping (optional)
- Preheat oven to 375 degrees F (190 degrees C). Spray a loaf pan with natural cooking spray.
- In a large bowl, mash the bananas together. Mix in the eggs, sugar, applesauce, oil, and vanilla extract until well incorporated.
- In a medium bowl, sift together the all-purpose flour, whole wheat flour, cinnamon, baking powder, and baking soda. Add in the salt, and mix the dry ingredients with the wet ingredients.
- Fold in the carrots and coconut, but don't over-stir. Pour the batter into the prepared loaf pan, and sprinkle poppy seeds on top if you like.
- Bake the bread for 55 to 60 minutes, or until a toothpick comes out quite clean. It's fine if a few crumbs are stuck to the toothpick.
- Let the bread cool for 15 to 20 minutes before slicing it. I know it is tempting to want to scarf this down immediately, but the bread tends to be very crumbly when I slice into it while it's still hot. Let it cool down first!
- Store leftovers in room temperature for a few days. After that, store it in the refrigerator.
- This recipe was entered in the contest for Your Best Breakfast Baked Good