Banana, Carrot, Coconut Bread


For the Bread

1 1/2 cups Spelt flour (I use Bob's Red Mill)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 cup shredded unsweetened coconut (optional)

1/4 cup chopped pecans (optional)

1 1/2 cup shredded carrots (about 4 large carrots)

1/2 cup mashed banana (about 1 large banana)

1/4 cup unrefined coconut oil

1/2 cup pure maple syrup

2 teaspoons vanilla extract

1/2 cup soy milk

For the Frosting

1 cup chopped pecans (optional)

1/4 cup lemon juice(optional)

2 tablespoons pure maple syrup

1 to 3 tablespoons soy milk

1 teaspoons vanilla extract

pinch of salt

1/2 teaspoon cinnamon (optional)

Preheat your oven to 350 then lightly grease a loaf pan.

For the Bread

Set aside some coconut for the frosting.

In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, coconut and chopped nuts, then wisk together.

Add shredded carrots to the bowl (without stirring) then set aside.

In a bowl with a blender, combine banana, syrup, vanilla and milk.

Blend on high until smooth and try to get batter as smooth as possible.

Pour wet ingredients into the dry.

Add coconut oil last then stir together just until combined.

Pour batter into loaf pan and bake for 45 to 50 minutes.

Test bread with a wooden toothpick, if it comes out mostly clean, remove bread from oven.

For the Frosting

(Lemon juice is an option, if using start with 1 teaspoon at a time and tasting it as you blend).

Combin frosting ingredients (start with 1 tablespoon milk) and blend until smooth.

Scrape down the sides of your bowl in between blending.

Add more milk, as needed, to thin and more salt or sweetener as desired.

Allow the bread to cool for 30 minutes to an hour.

Note: The longer the bread cools, the easier it is to slice.

Once cool, spoon the frosting on top.

(If you like warm bread, toast slices in a toster oven or warm in a microwave for 2 minutes).

Sprinkle with chopped nuts and coconut. Enjoy!
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