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Banana Carrot Bread with Coconut | healthynibblesandbits.com
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Author: Lisa Lin

Banana Carrot Bread with Coconut

Serves 12
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins


  • 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.


i]Adapted from the [Banana Carrot Bread recipe from Mel's Kitchen Cafe.
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