A little twist on the classic, this Carrot Banana Bread is Picky Husband Approved, vegan, gluten-free, overflowing with warm flavours, it’s perfectly sweet, and topped off with glamourous coconut cream. Things just got a little fancier over here at Greens, Eggs, and Yams.
Should I get into the whole Daylights Saving debate? Probably not. Let’s just say I am not pleased that by 4 PM it’s already pretty dark outside. Maybe if I was one of those crazies that LOVES getting up at 6 AM I wouldn’t care that much about Daylights Savings, but I’ve slowly learned and accepted I am not one of those people. Truthfully, my favourite time to sleep is from 5 -8 in the morning. Adam gets up at 5 which then means I can embrace my favourite sleeping position ( lying like a starfish in bed- you can’t do that with a cat and a husband sleeping right next to you).
Anyways. The struggle is real as our daylight gets a little shorter each day as we near December 21st. But maybe this Carrot Banana Bread will help you navigate the dark days a little better. Don’t carrots help with vision? Maybe if you eat enough of this loaf you’ll be able to see great in the dark! I’m not promising anything though.
Improved eyesight or not, this loaf is pretty darn tasty. The loaf is delicious with or without the coconut cream on top, so you can’t really go wrong. The coconut cream simply makes this loaf a little fancier and more like a healthy cake. She’s kind of like the QUEEN of banana bread. Hope you feel like royalty as you dig into this Cozy Carrot Banana Bread. Enjoy♥
Cozy Carrot Banana Bread
- 1 cup ALMOND FLOUR
- 1 cup OAT FLOUR
- 1/2 cup COCONUT SUGAR
- 1 teaspoon BAKING SODA
- 1 teaspoon CINNAMON
- 1/4 teaspoon NUTMEG
- 1/2 teaspoon ALL SPICE
- 1/4 teaspoon SEA SALT
- 1 FLAX EGG (1 tablespoon of flax meal mixed with 3 tablespoons of water- let sit for 5- 10 minutes).
- 1 teaspoon VANILLA
- 2 tablespoons melted COCONUT OIL
- 2 BANANAS, mashed (~1 cup)
- 2 tablespoons ALMOND MILK
- 1 cup of grated CARROT
- 1/3 cup PECAN PIECES
coconut cream frosting
- 1/2 cup COCONUT CREAM (~the cream from a 14 oz can of full-fat coconut milk)
- 1/2 cup CASHEWS (soaked in hot water for 45 minutes)
- 1 teaspoon VANILLA
- 1 tablespoon MAPLE SYRUP
- Prepare your coconut cream frosting first. I use the Thai Kitchen brand and always have really good success with that coconut milk. Make sure your can of coconut milk has been sitting on your shelf for a few days or in the fridge so that the water and the cream are able to separate in the can. Open the can and scoop out the hard cream- it should measure roughly 1/2 cup. Put the leftover cream (if any) and the coconut water in a container and use it later (like in your smoothies!)
- Make sure your cashews have been soaking for roughly 45 minutes in boiling water so that they become soft. Drain the water from the cashews and add them to a food processor or high-speed blender. Blend until there are no more cashew chunks, it should be smooth.
- Mix the cashew butter and coconut cream in a saucepan over low heat on the stove. Then remove and place in a sealed container in the fridge to harden slightly for 6 hours or overnight. When the correct time has passed, add the coconut and cashew mixture to a bowl and use a hand mixer or Kitchen Aid mixer to combine. Add in the vanilla and maple syrup. The frosting won’t form peaks but should thicken a bit.
- Preheat oven to 350°F. Prepare your flax egg.
- Combine all the dry ingredients in one bowl, and all the wet ingredients in another. Leave out the pecans and carrots until the end. Add the wet ingredients to the dry ingredients and thoroughly mix. Then fold in the pecans and shredded carrot.
- Line a loaf pan with parchment paper. Pour the batter into the loaf pan and bake for 40-45 minutes. Mine was perfect at 44 minutes.
- Let cool in the pan for 5 minutes. Then remove the loaf from the pan by lifting the parchment paper. Let the loaf cool for 5-10 minutes on a cooling rack.
- Top with the coconut- cashew cream frosting. I would suggest if not eating the loaf all at once, to store the coconut cream and not put it all on the loaf at once. Add the coconut cream as you eat the loaf.
- If the coconut cream is on the loaf- store in the refrigerator.
If you are feeling extra crazy for bananas, check out my Classic Banana Bread.