For the cake:
1½ cups all-purpose or whole wheat flour
½ cup quick oats
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 ripe bananas, mashed
½ cup coconut sugar or ⅓ cup honey
1 egg
1 tsp vanilla
¼ cup apple sauce (instead of a ton of oil #health)
⅓ cup almond milk
2 tbsp coconut oil, melted
1 cup shredded carrots
⅓ cup chopped pecans, optional
⅓ cup raisins, optional
⅓ cup shredded coconut, optional
For the frosting:
4 oz cream cheese, softened
⅓ cup powdered sugar
¼ tsp cinnamon
½ tsp vanilla extract
measuring cups & spoons
8.5 x 4.5 inch loaf pan
nonstick cooking spray or parchment paper
whisk
large bowl
stand mixer or electric hand mixer
spatula
PREHEAT oven to 350F and spray 8.5x4.5 inch loaf pan with nonstick cooking spray or line it with parchment paper
WHISK together the flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl and set aside
MIX together the mashed banana, coconut sugar, egg, and vanilla until creamy
ADD in apple sauce and almond milk and mix again
ADD in coconut oil and shredded carrots and mix, yet again
ADD the dry ingredients and combine well
FOLD in the chopped pecans, raisins, and coconut
POUR into prepared loaf pan
BAKE for 45-60 min
For your frosting:
COMBINE all ingredients in your stand mixer or hand held mixer
ADD on top of your cake and enjoy