Are you really giving your all to social distancing if you haven’t made banana bread with those too many bananas you bought at the store during week one?

Well, if you haven’t — here’s your chance to step it up. And if you’re on banana bread #100, here’s a recipe to mix things up a bit.

Plus, it’s the perfect Easter Weekend treat — Carrot Cake + Banana Bread!

I’m a carrot cake purist. No raisins, no pineapple. Just walnuts and maybe a little shredded coconut for good measure, but that’s it. And it has to be moist but not too dense. Which is exactly what this recipe is. And while it is banana bread, it’s not too banana forward either.

As for the spices, cinnamon and allspice FTW. Carrot cake needs that earthy warmth, but it can’t be overly spiced either.

I’ve not tried making this loaf vegan or paleo, so try the variations at your own risk! If you do, I would suggest swapping in 2 flax eggs and baking them as muffins. And for a grain-free option, try all almond flour with a touch of arrowroot to help make it lighter.

I made this bread months ago (the last slice just eaten from my freezer!) — it keeps super well sliced with parchment paper in between each piece. Just defrost and enjoy! This is my little trick for not devouring an entire loaf within a few days of baking.

If you end up making this recipe, don’t forget to post your photos and tag @erinparekh_

Carrot Cake Banana Bread

Makes 1x 9x5” loaf

Ingredients:

1 cup ripe mashed banana (~2 medium)
1/2 cup coconut oil (melted + cooled)
1/3 cup coconut sugar
2 eggs
1 tsp. vanilla extract
1 cup finely shredded carrots (~1 large)
1 cup oat flour
1 cup almond flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. fine sea salt
1/2 cup chopped walnuts
1/4 cup shredded coconut

Directions:

Preheat oven to 350 degrees. Line a 9x5” loaf pan with parchment paper and grease with coconut oil. Or use a silicone pan and grease lightly.

In a large mixing bowl, mash bananas until only a few chunks remain. Add coconut oil, coconut sugar, eggs, and vanilla extract. Using an electric mixer or whisk, beat until smooth and throughly combined. Stir in shredded carrots.

In the same bowl, add oat flour, almond flour, baking soda, baking powder, cinnamon, allspice, and sea salt.. Use a rubber spatula to fold the dry ingredients into the wet until just mixed.

Gently fold in walnuts and shredded coconut.

Transfer batter to prepared loaf pan and smooth the top.

Bake for 45-50 minutes until the edges are golden and pull away from the sides. Use a toothpick to test that the center is fully cooked — the crumb should be moist but not sticky.

Let cool 5-10 minutes in the pan. Then transfer loaf to a cooling rack to rest at least one hour.

NOTES:

Bread will keep well sealed at room temperature for several days or in the fridge for 5-6 days.

To freeze: Pre-slice and store between sheets of parchment paper for up to 2 months. Defrost at room temperature and then place in toaster oven to warm through.

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