Wet 1 1/2 cup mashed overripe banana ( 2 bananas ) 1/2 cup finely shredded carrot 1/4 cup coconut shreds ( more for topping) 1/4 cup maple syrup 1/4 cup coconut sugar 1/4 cup cashew yogurt 1/4 cup almond milk 2 tbsp coconut oil, melted 2 tsp pure vanilla extract 1 tsp lemon juice
Optional add ins :
Make the icing ahead of time so it has time to set!
Rinse your soaked cashews and add into a blender.
Open your coconut milk can from the bottom. Discard any liquid on top. Sccop out only the hardened coconut and add it into the blender. Add remaining icing ingredients and blend on high until zero clumps remain. Pour into a sealed container and let sit in the fridge overnight.
Time to make the bread.
Preheat oven to 350 F and line a loaf pan with parchment paper.
Mix all dry ingredients into a mixing bowl.
In a separate bowl, add your mashed banana. Make sure there are no clumps remaining in your bananas. When ready add all other wet ingredients EXCEPT LEMON and mix well.
Slowly add the wet mix into your dry, stirring as you pour.
Stir in your lemon.
Pour batter into your loaf pan and spread out evenly.
Bake in the oven until a toothpick comes out clean, 35-42 minutes.
Store leftovers in a sealed container in the refrigerator.