Coconut Carrot Bread


1/2 cup Unsalted Butter (melted, plus more for the pan)

2 cups Almond Flour (plus more for dusting)

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

3/4 teaspoon Fine Sea Salt

2/3 cup Light Brown Sugar

2 Eggs

1 teaspoon Vanilla

1 cup Banana, mashed

2/3 cup Sour Cream

1 cup Carrot, packed and shredded

1 cup Unsweetened Coconut, shredded

Preheat your oven to 375.

Coat an 8 1/2" x 4 1/2" loaf pan with butter and dust with flour, then tap out excess.

Whisk flour, baking powder, baking soda, and salt in a bowl, then set aside.

In another bowl, whisk butter and sugar until no lumps remain.

Whisk in eggs, vanilla, banana and sour cream.

Stir in carrot and coconut.

Stir wet ingredients into dry ingredients until combined.

Pour batter into prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 65 to 70 minutes.

Cool bread in the pan for 30 minutes.

Turn out the loaf on a wire rack to cool completely before slicing and serving.

Or cool completely, wrap in foil and freeze for up to 2 weeks. Enjoy!
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