Sneak more vegetables into your day with this moist banana carrot bread topped with crunchy poppy seeds. Have a slice of this with your morning cup of pumpkin spice latte, and you’re good to go for the rest of the day!
Ick, I was feeling under the weather all last week. I don’t know if it is seasonal changes or travel, but I’ve been afflicted with the sniffles. I once worked with someone who told me to always take one of those Emergen-C packets before a flight to prevent catching a cold. I’m not sure if those vitamin C shots are actually effective. At this point, however, I’m willing to try anything to keep myself from getting sick. Feeling groggy all day long is not okay.
What was the best thing to cure my little autumn cold? Baking! That’s right, based on several studies in the HNB test kitchen, I have determined that a fresh loaf of banana carrot bread with an extra coconut boost cures the sniffles. Look, I’m feeling better already! It was the bread, I tell you.
I couldn’t bring myself to drive to the store to get ingredients for baking, so this was truly one of those “throw everything in a bowl and see what happens” kind of efforts. I was tempted to throw in a handful of plump flame raisins into this bread, but then I would have to eat this entire thing on my own. Hmm, perhaps adding the raisins was the better idea after all.
Instead of raisins, I added some coconut oil, coconut sugar, and shredded coconut to make the bread extra special. Add a thin layer of coconut and peanut butter spread on this bread, and it’ll be like having a little piece of heaven.
I know I’ve been baking a ton of banana bread and muffins lately, but they just ripen so quickly in my apartment. A day or two on the counter and it’s spotted like a dalmatian. It’s as if my kitchen is an incubator! As long as there are overripe bananas sitting on my counter, there will be more banana bread recipes on this blog. Hope you enjoy!
Banana Carrot Bread with Coconut
- natural cooking spray
- 3 medium ripe bananas
- 2 large eggs
- 1/2 cup (100g) coconut sugar (or any other sugar)
- 1/2 cup (115g) unsweetened applesauce
- 1/4 cup coconut oil, 60ml, melted (you can also use vegetable oil)
- 1 tsp pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (60g) shredded carrots
- 1/2 cup (40g) unsweetened shredded coconut
- 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.