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Banana Carrot Coconut Loaf

January 26, 2015 By Samantha Wellspring 30 Comments

Banana Carrot Coconut Loaf

5.0 from 4 reviews
Banana Carrot Coconut Loaf
 
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This is so good for breakfast! This loaf is moist, not over sweet, hearty and filling. I had made it several times with almond flour and it was delicious but I just made it with chestnut flour and I think I like it better with the chestnut flour. I highly encourage you to try it with the chestnut flour it has this great natural sweetness to it. Yum!
Author: Samantha B. Johnson
Ingredients
  • 2 med carrots
  • 2 small bananas
  • 3 tbsp coconut butter
  • 3 eggs
  • 3 tbsp sunflower butter
  • 1 tsp vanilla extract
  • ¼ cup honey + ¼ tsp honey
  • 1¼ cup almond flour or chestnut flour (I prefer with chestnut)
  • 1 tsp baking soda
  • ½ cup shredded coconut
Instructions
  1. Preheat oven to 350 degrees
  2. Cut carrots into smaller pieces and put in a pot and cover with water boil until you can easily put a fork in it
  3. When carrots are soft put cooked carrots and bananas in a Cuisinart and blend until smooth
  4. Add the rest of the ingredients except for the coconut shreds to the Cuisinart and blend until thoughly mixed
  5. Add coconut shreds and pulse for a few seconds
  6. Line a bread pan with parchment paper and pour batter into pan and bake for 60-70 min or until crust is a nice golden brown and when you press down on the top it is nice and firm.
3.2.2925

 

Filed Under: All recipes, Baked Goods, Beverage, Dairy-free, Desserts, Gluten-free

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Comments

  1. Jennifer says

    February 9, 2015 at 6:20 pm

    The chestnut flour is lovely, thanks for the tip. I also used cashew butter the first time I made it as I didn’t have sunflower butter handy. With the cashew butter you get a moister loaf and a slightly different taste. I recommend trying it!

    Reply
    • Samantha B. Johnson says

      February 10, 2015 at 9:36 am

      Isn’t the chestnut flour amazing! It has this lovely sweetness to it and a more doughy consistency than the almond flour. Mmm yes cashew butter sound good too. Thanks for sharing!

      *Note to those starting out with the SIBO specific diet. Cashews are in the “high” FODMAP category and many people cannot tolerate them in the first few weeks of starting the diet. So those of you who are just starting out beware, but if you can tolerate them than I am sure that cashew butter could be a delicious alternative to sunflower butter. 🙂

      Reply
  2. Sylvia says

    April 3, 2015 at 6:15 pm

    Samantha,

    I am so happy to have found your website!! I will try all of your recipes listed starting with this bread. I have run out of ideas for SIBO recipes so this wonderful for me. Thank you for much for your resources.

    Reply
    • Samantha B. Johnson says

      April 4, 2015 at 9:33 am

      You are so welcome! Hope you enjoy the Banana Carrot Coconut Loaf 🙂

      Reply
  3. Erin OBrien says

    August 17, 2015 at 3:48 pm

    SO THANKFUL FOR YOUR WEBSITE. I am a newbie and with a combo issue of a severe dairy allergy. I am printing all your recipes, can’t wait to try them. Thank you thank you thank you!!

    Reply
  4. Jennifer T says

    August 25, 2015 at 11:29 am

    I react to coconut. Can you make it without the coconut butter and just double the sunflower butter or use ghee as a substitute?

    Reply
    • Samantha B. Johnson says

      August 27, 2015 at 10:58 am

      Sure maybe try doubling the sunflower butter. 🙂

      Reply
      • Jennifer Tucker says

        August 27, 2015 at 4:02 pm

        I used goat’s milk butter in place of the coconut and it turned out great. Thanks.

        Reply
  5. Sonya says

    April 14, 2016 at 4:20 am

    Hi, just made this and is really tasty (made mine with almond flour). For some reason though, the upper half of the loaf turned a shade of blue the next morning… not sure what went wrong there? I used all the same ingredients as the recipe. Do you keep it refrigerated?

    Reply
    • Samantha B. Johnson says

      May 8, 2016 at 8:54 am

      You know Im pretty sure that has happened to me to before, I think it has to do with the bananas. (If I figure it out I will let you know.) As long as it still tasted good you did not do anything wrong 🙂 Yes I do refrigerate.

      Reply
  6. Margaret Barlow says

    May 26, 2016 at 5:01 am

    I have an almond sensitivity. Is the chestnut flour silo friendly?

    Reply
    • Samantha B. Johnson says

      June 2, 2016 at 6:25 am

      Yes it is

      Reply
  7. carey White says

    September 18, 2016 at 5:53 pm

    Hi, I cant use almond flour because one of my children has an allergy. DO you think coconut flour would work? I know coconut usually requires less flour and more egg. Any suggestions.

    Reply
    • Samantha B. Johnson says

      November 5, 2016 at 10:47 am

      I would substitute with another nut flour such as chestnut flour. I have not had any luck using coconut flour by itself. Here is a website that sells a huge variety of nut flour shttps://nuts.com/cookingbaking/flours/

      Reply
  8. Jennifer says

    October 3, 2016 at 6:35 am

    Hi Samantha. Honey is considered high FODMAP. Would you recommend maple syrup?

    Reply
    • Samantha B. Johnson says

      November 5, 2016 at 10:44 am

      Please refer to the following link to answer to your question. http://sibodietrecipes.com/frequently-asked-questions/

      Reply
  9. Marit says

    October 16, 2016 at 9:34 am

    Hey Samantha, I’ve been making my way through quite a few of your recipes and am loving them, and incredibly grateful to have them! They’re the best resource I’ve found yet for finding inspiration while tackling this whole SIBO thing.

    With this recipe, you call for 1/4 cup honey + 1/4 tsp honey. I just was curious what the 1/4 tsp honey was for? Is that for putting on top of the loaf afterward? Or is it just really specific that it needs 1/4 cup and 1/4 tsp honey for the right sweetness? It seemed really specific, and since I don’t bake much, I wasn’t sure.

    Thank you!

    Reply
    • Samantha B. Johnson says

      November 5, 2016 at 10:36 am

      Haha yes that is very specific. I will update the recipe. 1/4 cup honey should work just perfect.

      Reply
  10. carol says

    October 26, 2016 at 6:36 am

    When you say coconut butter do you mean coconut oil?

    Thanks!

    Reply
    • Samantha B. Johnson says

      November 5, 2016 at 10:23 am

      No coconut butter is actually a different product that the coconut oil. It is the oil mixed in with the coconut flesh.

      Reply
  11. kim says

    November 5, 2016 at 3:06 pm

    Hi, was just wondering if you have used plantains at all in your cooking? I know they’re high in starch but I seem to tolerate them and they make great pancakes!

    Reply
    • Samantha B. Johnson says

      November 10, 2016 at 7:01 pm

      I do not use them because I do not do well with them myself. Thats great that they work for you thou, its nice to be able to expand your diet. 🙂

      Reply
  12. Emy says

    January 23, 2017 at 2:23 pm

    Is sunflower butter the same thing as sunflower seed butter?

    Reply
    • Samantha B. Johnson says

      February 3, 2017 at 12:42 pm

      Yes

      Reply
  13. Paulette DeLaBarre says

    January 17, 2018 at 6:09 am

    recently found your website and made this recipe. Yum,yum! I slice it thin and make a peanut butter sandwich for breakfast!

    Reply
  14. Adina Levitt says

    September 29, 2018 at 3:31 pm

    When eating this I feel like I am eating a good old fashion piece of banana bread, wonderful to fill the need for feeling like I am eating bread without the grain! Wonderfully moist! I kept mine on the counter for a couple of days to enjoy the fresh taste and then cut it in pieces and froze the extra, so i could easily pull out one slice at a time. I will make this on a regular basis, love that it has carrot in it too!

    Reply
    • Samantha Wellspring says

      October 28, 2018 at 7:58 am

      🙂 yum yum

      Reply
  15. Mary Francell-Sharfstein says

    November 18, 2018 at 9:05 pm

    I’m trying to avoid coconut, so I’ll just use all sunflower butter. Is there something I can substitute for the coconut flakes or should I just leave them out?

    Reply
    • Samantha Wellspring says

      December 13, 2018 at 7:29 am

      You can probably just leave then out, although it could change the consistency.

      Reply
  16. Ann says

    June 19, 2020 at 8:37 am

    Hi there Everybody! I am just now sitting down to indulge in this recipe. It’s hot here in Ohio so I decided to make muffins instead of a loaf so they only had to bake 20 minutes. I do have a step saver that worked great! Instead of cooking the carrots, I finely shredded them in my food processor then continued as the recipe stated. No pre-cooking of the carrots was needed and everything turned out as it was suppose to. I did add a teaspoon of cinnamon because I love it so much in baked goods. They are delicious to say the least! A recipe keeper for me on the SIBO Diet. It will surely satisfy my sweet tooth in a healthy way. It made 12 regular size muffins.

    Reply

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