Carrot Banana Bread Loaf

This Loaf recipe was inspired by the wonderful @greatandfull on instagram! I saw her muffin recipe and knew that I needed to recreate this into a dessert loaf.

If there is one thing about me, I love a sweet treat… who doesn’t?!!

Here is what you will need:

2 mashed ripe bananas

1 cup grated carrots

3 tbsp. Melted grass fed butter

2 eggs

1 tsp. Vanilla extract

1/3 cup maple syrup

1/4 cup unsweetened canned coconut milk

1 cup buckwheat flour

1 cup gluten free rolled oats

1 tsp. Baking powder

1/2 tsp. Baking soda

1/4 tsp. Celtic salt

1/2 cup dark chocolate

Toppings:

1/2 cup unsweetened coconut milk

2 scoops vanilla protein powder

1/4 cup raspberries & blueberries

Sprinkle of pumpkin seeds

Sprinkle of Celtic salt

1 tbsp. Coconut flakes

Directions:

1. Mix all ingredients together! (I didn’t keep wet and dry separate)

2. Preheat your oven to 350

3. Grab a loaf pan, add in parchment paper or grease with butter

4. Pour your batter into your pan!

5. Cook for 25-30 minutes, then poke a tooth pic in the middle to ensure that it is done!

6. Let cool for 10 minutes.

7. Mix your coconut milk and protein powder! Drizzle it over the bread and add on the rest of the toppings.

8. Enjoy!! :)