Author Notes
Sneak more vegetables into your day with this moist banana carrot bread topped with crunchy poppy seeds. —Lisa @ Healthy Nibbles & Bits
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Ingredients
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3
medium ripe bananas
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2
large eggs
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1/2 cup
coconut sugar
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1/2 cup
unsweetened applesauce
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1/4 cup
coconut oil, melted
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1 teaspoon
pure vanilla extract
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1 cup
all-purpose flour
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1 cup
whole wheat flour
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1 teaspoon
cinnamon
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 cup
shredded carrots
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1/2 cup
shredded unsweetened coconut
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2 tablespoons
poppy seeds for topping (optional)
Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray a loaf pan with natural cooking spray.
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In a large bowl, mash the bananas together. Mix in the eggs, sugar, applesauce, oil, and vanilla extract until well incorporated.
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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.
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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.
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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.
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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!
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Store leftovers in room temperature for a few days. After that, store it in the refrigerator.
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