Instructions

• Preheat oven to 350 F. Grease a 9x5 pan, or line with parchment.
• Combine dry ingredients in a bowl.
• If desired, you can add ½ cup crushed walnuts and/or a handful of shredded coconut.
• Whisk liquid ingredients—including carrot and banana—in a separate bowl.
• Pour wet into dry, and stir to form a batter.
• Smooth into prepared pan.
• Bake on the center rack for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
• Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter).
• Leftovers can be sliced and frozen for up to a month.
• If you want to frost the bread, I included a few links to some frosting recipes above in the post, or you can use about ½ cup softened coconut butter, sweetened if desired.