Carrot Cake Banana Bread

Ingredients

Wet

• 1-1/2 cup mashed overripe banana

• 1/2 cup finely shredded carrot

• 1/2 cup pure maple syrup or honey

• 1/4 cup milk of choice

• 1/4 cup oil OR additional milk of choice

• 3 eggs

• 2 tsp pure vanilla extract

Dry

• 2 cups gluten free baking flour (1:1)

• 1 tsp baking soda

• 3/4 tsp baking powder

• 1 tsp cinnamon

• 3/4 tsp salt

• 1/8 tsp nutmeg

Optional

• crushed walnuts, coconut, chocolate chips

Instructions

• Preheat oven to 350 F.

• Grease large pan (9x5, or even larger sheet pan for thin bread), or line with parchment.

• Combine dry ingredients in a bowl.

• Whisk liquid ingredients—including carrot and banana—in  separate bowl.

• Pour wet into dry, and stir to form a batter.

• Smooth into prepared pan.

• Bake on the center rack 20 minutes, then do not open the oven door at all but turn off the heat and let sit in the closed oven 10 additional minutes.

• Let cool. Cover and refrigerate overnight.

Frosting Recipes

• Can also use about 1/2 cup softened coconut butter, sweetened if desired.

FOR THE FROSTING

• 8 oz. block cream cheese, softened

• 1 c. butter, softened

• 1 tsp. pure vanilla extract

• 1/4 tsp. salt

• 1/2 c. powdered sugar