Ingredients

• Ingredients Scale 1x2x3x 2 cups (280 g) spelt flour (see notes) 2 teaspoons cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda generous pinch of salt 1/3 cup (75 g) sugar (organic pure cane or coconut) 1/2 cup (113 ml) unsweetened almond milk (plain or vanilla) 1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes) 3 medium bananas, mashed (about 1 1/2 cup (338 g)) 3 carrots, grated (about 1 1/4 cup (125 g)) 3/4 cup (86 g) chopped walnuts, optional Optional Toppings sprinkle of raw sugar 1/4 cup (29 g) chopped walnuts

Preparation

• Instructions Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil. Mix: In a large mixing bowl, add flour, cinnamon, baking powder & soda, and salt, mix well with a large slotted spoon or fork. In a small bowl, combine the sugar, milk, and oil, mix well to help the sugar dissolve. Mash the bananas. Add the wet mixture and bananas to the dry ingredients, mix until just combined. Fold in the carrots. Bake: Pour batter into prepared loaf pan and bake for 50 – 55 minutes on the middle rack, rotate pan halfway through. Let cool for 10 minutes, remove from pan and let cool completely. Serve warmed or at room temperature. Slices pair nicely with a slather of this Cashew Sweet Cream. Store covered on the counter for up to 3 days or in the refrigerator for up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator. Serves 9