Moist carrot cake banana bread made with ripe bananas, fresh carrots, maple syrup, and warm cinnamon. A healthy autumn baking favorite.

4 large ripe bananas

2 large carrots, finely grated

1/3 cup maple syrup

3 tbsp vegan cream cheese

2 1/2 tsp ground cinnamon

2 1/4 cups self-raising flour

1/3 cup melted coconut oil

1/2 cup chopped pecans

2 tbsp vegan vanilla or plain yogurt

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1. Preheat oven to 350°F and prepare a loaf pan.

2. Mash bananas in a large bowl.

3. Mix in coconut oil, maple syrup, and yogurt.

4. Fold in grated carrots and cinnamon.

5. Add self-raising flour and mix gently.

6. Stir in chopped pecans.

7. Add optional cream cheese swirl.

8. Bake 50-60 minutes until a toothpick comes out clean.

9. Cool before slicing and serving.

Use very ripe bananas for natural sweetness.

Store in airtight container for up to 4 days or freeze for longer storage.