Carrot Banana Bread
(Makes one regular sized loaf pan)
2 cups of Bob's Red Mill Almond Flour
1 1/2 tbsp of Bob's Red Mill Coconut Flour
1 tsp Bob's Red Mill Baking Powder
1 tsp Bob's Red Mill Baking Soda
1/4 tsp of sea salt
1 tbsp of Frontier Co-op Cinnamon
1/3 Cup of Coconut Oil (I used Dr. Bronner's Virgin, Unrefined - also whatever consistency it is at room temperature is fine)
1/4 Cup of Bermuda Honey
2 Bananas (mashed, preferably with spotty skin)
1/2 Cup of Shredded Carrots (I rough diced a little smaller)
1/4 Cup of Walnuts (optional - I did not use because I forgot to get them)
What to do with all'a that:
Preheat oven to 325.
Grease a regular loaf pan with coconut oil, butter or ghee.
In a medium sized bowl combine the coconut oil, honey, carrots and banana. Stir it up!
Add in the eggs. Mix in!
Add in the almond flour, coconut flour, salt, cinnamon, baking soda and baking powder.
Add walnuts, if you are using.
Evenly pour into the greased loaf pan.
Bake for about 35-40 minutes but be sure to check throughout. The sides will bake first. Once done a knife should come out clean from the middle and the top & sides will be a lovely, crispy golden brown.
Let cool and remove from pan.
Last step, dance around the kitchen.
I really don't mean to keeping talking about the cute little mini loaf pan and all...okay maybe I do ...but I baked at 325 for about 25 minutes just so ya know :)
This one will definitely be on repeat. Next time, I think I'll add a few dark chocolate chips to the top. Because, uh yum!
....*Pulls out a bowl and all the ingredients ....*