Banana bread will forever be my favorite, even when I don’t think it is. Because as soon as I eat a bite, I’m once again obsessed.
This banana bread is made with coconut, raisins, carrots, and cinnamon, making it super srsly flavorful and chock full of goodness.
I absolutely LOVED the texture of this bread- soft, moist, and light. It makes for a perfect breakfast to snack on while drinking your morning coffee or tea.
In other news, Alex and I move from Detroit to Boston in A WEEK. Like, what?! That’s crazy. We found a gorgeous brownstone apartment and I couldn’t be happier to be starting the next chapter of my life with my love.
So I’mma get back to some last-minute moving things and will see you all on Thursday for a drink post I’m suuuper stoked about 🙂
- 3/4 cup mashed extremely ripe bananas
- 1 cup grated carrots
- 1/2 cup crushed pineapple
- 1/3 cup unsweetened coconut flakes
- 1/4 cup raisins
- 1/3 cup walnuts
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 banana, cut lengthwise in half
Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
In a large bowl, combine mashed bananas, grated carrots, crushed pineapple, coconut flakes, raisins, walnuts, vegetable oil, sugar, eggs, and vanilla, stirring to combine.
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Fold the dry ingredients into the wet.
Pour batter into prepared loaf pan. Top with additional banana, cut in half lengthwise. Bake for 60 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from pan!