1 1/2 Cups Whole wheat flour
1/2 Cup Quick oats
1 Tsp Baking soda
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Salt
2 Medium very ripe bananas, mashed (3/4 cup mashed banana)
1/2 Cup Coconut sugar (or brown sugar)
1 Large egg
1 Tsp Vanilla
2 Tbsp Melted and cooled coconut oil
1/4 Cup Applesauce
1 Cup Shredded carrots ( about 2 large carrots)
1/3 Cup unsweetened vanilla almond milk ( I use just the regular)
1/4 Cup Chopped pecans or walnuts...plus 2 Tbsp for topping
Optional add ins: Raisins, 1/2 Cup coconut
4 oz Whipped or reduced fat cream cheese, softened
1/3 Cup Icing sugar
1/4 Tsp cinnamon
1/2 Tsp Vanilla
Pre Heat oven to 350º
Spray 8x4 or 9x5 loaf pan with nonstick spray
In a large bowl, whisk together whole wheat flour, quick oats, baking soda, cinnamon and salt; set aside
In a medium mix together mashed banana, coconut sugar, egg, and vanilla until well combined and creamy. Add applesauce and almond milk, then fold in carrots.
Add wet ingredients to the dry and mix until just combined--DO NOT OVERMIX
Gently fold in melted coconut oil and 1/4 cup walnut or pecans
Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. if using a 9x5 pan you may need to check loaf at 40 min
Remove from oven and place pan om wire rack to cool for 15 minutes.
Remove bread from pan (run a knife around edges first to loosen it) and place on wire rack to finish cooling completely.
To make cinnamon cream cheese frosting:
Beat cream cheese, icing sugar, vanilla and cinnamon together on medium speed for one minute or until smooth. Spread over cooled bread. Sprinkle with 2 tbsp. of chopped nut is desired.