Healthy Carrot Coconut Bread

Happy Easter weekend everyone! If you’re looking for a healthy quick bread to make to go alongside you’re brunch this is perfect. I added bananas in here for a healthy natural sweetness along with maple syrup and sour cream to add some richness. It’s great for breakfast or a snack! Plus it makes the whole house smell amazing with all the added spices!

Ingredients

• 2 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. ginger
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. coconut oil, melted
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 1/4 cup sour cream
• 3/4 cup ripe bananas (about 2 medium)
• 2 tbsp. pure maple syrup
• 1/4 cup milk or almond/coconut milk
• 1 1/2 cup freshly grated carrots
• 1 cup shredded coconut

Directions

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.

In a medium bowl mix the dry ingredients, flour, cinnamon, nutmeg, ginger, baking powder, baking soda, salt. Whisk it all together until combined.

In a separate medium bowl combine the coconut oil, 2 eggs, vanilla extract, sour cream, mashed bananas, maple syrup, and milk. Whisk until just combined, then add the grated carrots and coconut and gradually stir in the dry ingredients. Make sure everything is fully mixed and incorporated. It’s a thicker batter consistency. Pour into prepared pan and spread out evenly.

Bake for about 45-50 minutes or until a tooth pick inserted comes out clean and the top is crisp and golden. Let cool for 5 minutes so it’s still warm and serve with a little soft butter!