Carrot-Pineapple-Banana Bread Recipe

Made with healthy alternative ingredients, this carrot, pineapple, and banana bread recipe is a naturally sweet veggie and fruit hybrid worthy of a chance.



Winter 2013-2014

Yield: 1 Loaf

I love baking, and baked goods have always brought me joy in the kitchen. Some of my favorite recipes have been easy to change with healthy subs; others have required rounds and rounds of “do-overs.” This is one of my new favorite recipes. Keep in mind, this goodie isn’t as sweet (cloying, really) as it would have been made with traditional ingredients. I think you will love it all the same.

Ingredients:

• 1/4 cup coconut oil, melted and slightly cooled
• 1/4 cup organic butter, melted and slightly cooled
• 1/4 cup coconut palm sugar, plus 1 teaspoon for dusting
• 2 organic eggs
• 1 tablespoon vanilla extract
• 1-1/2 cups grated organic carrots
• 1/2 cup crushed pineapple
• 1/2 cup mashed banana (about 1)
• 1 cup almond flour
• 1 cup organic spelt or whole wheat flour
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon sea salt
• 3/4 cup unsweetened shredded coconut

Instructions:

1. Heat oven to 350 degrees Fahrenheit. Butter an 8-1/2-by-4-1/2 inch nonstick loaf pan.

2. In a large bowl, combine coconut oil, butter, sugar, eggs, and vanilla. Beat with an electric mixer for 3 minutes until fluffy. Add carrots, pineapple, and banana; mix well.

3. In a separate bowl, sift together the flours, baking powder and salt. Add to the wet ingredients and beat just until fully combined. Stir in the coconut.

4. Spread mixture into the prepared pan and smooth. Dust the top with a teaspoon of coconut palm sugar and dot with whole almonds, if desired.

5. Bake for 1 hour and 5 minutes, until a toothpick inserted near the center comes out clean.

6. Cool completely on a wire rack before turning out.

FYI

Virgin/Extra virgin coconut oil: An extremely healthy fat, coconut oil is derived from the meat of mature coconuts. Composed mostly of beneficial medium-chain fatty acids, coconut oil resists oxidation and rancidity. It’s high in lauric acid which helps to strengthen the immune system. Coconut oil is solid at temperatures below 70 degrees F. When chilled, it can be used as a substitute for shortening or butter in baked goods. When melted, it can be substituted for any kind of oil called for in recipes.  

Coconut palm sugar: Made from the nectar of coconut flowers, coconut palm sugar is considered low glycemic (index about 35) and has a rich, carmel flavor that is less sweet than white sugar and packed with vitamins, minerals, and amino acids. It’s easy to substitute for white sugar because it’s sold in crystalline form. Substitute equal amount for sugar in recipes. 

Read more from: Baked Goods From the Garden