Carrot Banana Bread
2 cups (240g) soft wheat flour
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tbsp (7g) coconut oil, melted
2 large egg whites
1 ½ tsp vanilla extract
¼ cup (60g) plain Greek yogurt
¾ cup (200g) mashed banana
1 tbsp (30mL) pure maple syrup
¼ cup (60mL) nonfat milk
2 cups (200g) freshly grated carrot
medium mixing bowl
Preheat oven to 180C. Lightly brush a loaf pan with coconut oil. In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, baking powder and salt.
In a separate bowl, whisk together the butter, eggs, and vanilla. Then, mix in the yogurt until it's smooth. Add the banana mash and syrup. Blend smooth. Don't over blend.
Add the flour mixture and milk. Add the flour mixture slowly bit by bit. Gently fold the carrots in and pour the batter into the prepared pan.
Bake at 350°F for 45-55 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes. Then, release the sides and bottom with a silicon spatula, pop it out and transfer to a wire rack to cool completely.
Cut and enjoy! Recipe nutrients is based on 16 slices.
For 1 slices (16 slices per loaf)
Net Carb: 18.3g