Coconut Banana Bread with Carrot and Zucchini

02/10/2018

Coconut Banana Bread with Carrot and Zucchini

Coconut Banana Bread with Carrot and Zucchini

  

This banana bread is so delicious and healthy that you can literally eat it for breakfast with zero guilt! Packed with fruit and veggies it will keep you full all morning on its own or alongside some Greek yogurt. Also great as a super healthy dessert alternative to sneak some extra veggies in before bed!

 

Serves – Makes one big loaf (around 8-10 thick slices)

Prep time –15 Minutes  Cook time – 45 minutes

 

Ingredients

1 teaspoon of coconut oil to grease the loaf pan

1 2/3 cup all-purpose flour (or buckwheat flour if gluten free works really well)

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla extract

1 cup coconut sugar

2 eggs

½ cup coconut oil, melted

1 cup zucchini, grated

1 cup carrot, grated

2 bananas, mashed

1/3 cup shredded coconut

½ cup raisins (optional)

½ cup chopped walnuts (optional)

  

Method

Preheat oven to 175 degrees Celsius. Oil a 9” x 5” loaf pan and dust with flour, shaking out the excess.

In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt. Then in a separate bowl whisk together the eggs and sugar, then add the coconut oil, grated zucchini and carrot, mashed banana and vanilla extract. Mix to combine.

Fold the flour mix into the wet mixture and add the shredded coconut, raisins and chopped walnuts if you decide to use them. Pour the batter into the prepared loaf pan and bake for around 45 minutes or until a toothpick inserted into the bread comes out clean. Leave to cool for 15 minutes and serve slightly warm with fresh butter as a delectable treat or for a healthier option with some yoghurt or simply on its own. Also tastes fantastic cold.

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