Do you ever buy too many of something and then have tons of leftovers you have no idea what to do with? That’s my life story where bananas, lemons, and well, fruit in general is concerned. That’s how I found myself late one Friday night crazy deep in the bowels (sounds icky, right?) of Pinterest, vainly searching for something to do with my last three bananas.
I had too many over ripe bananas, but not enough for traditional banana bread. Thankfully, a recipe for carrot cake banana bread popped up in my search. I sighed with happiness when I realized it was by Ambitious Kitchen. Her blog never fails to deliver on amazing recipes.
I’ve actually made this five or six times now, changing a few things up each time. Everytime it’s been amazing! I typically skip the icing. When I do use it, i just smear a tiny bit on top. Add full blown icing on top of this bad boy and you’ll have a dessert that is pretty healthy and crazy delicious.
My favorite version is below, but don’t forget to check out the original version over at Ambitious Kitchen.
- 2 ripe bananas
- 1 cup shredded carrots
- 1/3 cup coconut almond milk
- 1 egg
- 1 egg white
- 2 tablespoon applesauce
- 1/2 cup quick cook oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tablespoon coconut oil
- 1/2 cup crushed pecans
- 1/4 cup crushed walnuts
- 1/2 cup crushed pineapple
What to do:
- Preheat oven to 350 degrees F
- Spray loaf pan or cupcake tins with nonstick cooking
- In one bowl, add flour, quick cook oats, baking soda, baking powder, salt, and cinnamon – combine well
- In a separate bowl, mix together mashed bananas, brown sugar, coconut sugar, vanilla extract, egg, and egg white until well combined and not too lumpy.
- In the bowl with the wet ingredients, add coconut oil, applesauce, coconut almond milk – combine well. Fold in carrots, pineapple pieces, and nuts.
- Pour into prepared pan or cupcake tins.
- Bake for 40 – 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for about 15 minutes and then remove from pan and transfer to a wire rack to finish cooling
It’s beyond delicious and has quickly become a snack / on the go breakfast staple in my house!