I don’t eat bananas on their own, it’s not a fruit I gravitate toward, but my husband loves them, and he buys a few too many so that they can go soft and freckly so that I can whip up banana bread. I do love the smell of banana bread, and also the taste, now that I’ve nailed down a recipe I enjoy.

This recipe is not only basic, fast and easy, it is very forgiving and allows you a wide berth to add a variety of ingredients.

Have extra carrots or zucchini in your pantry? Grate them and add them to this recipe. You like nuts, seeds or dried fruit? Again, add them in.

The following recipe is my creation, but as I stated above, you can play around with the recipe and add your own ingredients. In this recipe, I use almond flour (making it gluten-free), however, you can substitute and use all-purpose flour or any baking flour of your choice.

Banana Carrot Bread

Ingredients:

Yields one loaf.

3 bananas, mashed

1/4 cup coconut oil, melted

1/2  cup honey

1/2 cup light brown sugar

1 tsp. vanilla

2 eggs, beaten

1 cup carrots, shredded

1/2 cup unsalted pumpkin seeds

1/2 cup chia seeds

2 cups almond flour

1/2 tsp. cinnamon

1/2 tsp. salt

1 tsp. baking powder

Directions:

Pre-heat oven to 350 F

Spray a loaf pan with non-stick spray and set aside.In a large bowl add each ingredient one at a time, after adding these ingredients, stir to mix: mashed bananas, honey, brown sugar, vanilla, eggs shredded carrots, pumpkin seeds, chia seeds, coconut oil, vanilla

In a large bowl add each ingredient one at a time, after adding these ingredients, stir to mix: mashed bananas, honey, brown sugar, vanilla, eggs shredded carrots, pumpkin seeds, chia seeds, coconut oil, vanilla

To this bowl fold in: flour, cinnamon, salt, baking powder and stir until flour is moistened.

Bake for 60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes, then turn loaf onto a wire rack to cool completely.