Carrot Coconut Loaf

This moist loaf is perfect for Fall. It is robust in both flavor and nutritional content. It can also be made gluten free by substituting all purpose flour for gluten free. 



1/2cup unsalted butter, melted, plus more for the pan
2 cups all purpose or gluten free flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2/3 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas (about 3 medium)
2/3 cup sour cream
1 cup packed shredded carrots (about 2 large)
1 cup finely shredded unsweetened coconut.


Heat oven to 375 degrees F.
Coat an 8 1/2 X 4 1/2 inch loaf pan with butter and dust with the flour; tap out excess.
Whisk together flour, baking powder, baking soda and salt in a large bowl; set aside.
In a separate bowl, whisk together the butter and sugar until no lumps remain. Whisk in the eggs, vanilla, banana and sour cream Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just cobined.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean., 65 to 70 minutes. Cool the bread in the pan for 30 minutes. Turn out the loaf on a wire rack to cool further. Serve warm or at room temperature. Or cool completely, wrap and freeze for up to 2 weeks.


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