AuthorRachel

YUM! This carrot + banana breakfast bake is so scrumptious! For more flavor, you can add cinnamon, nutmeg, vanilla extract, or maple syrup! This is also great topped with a dollop of coconut yogurt!

Refrigerate leftovers in an airtight container for one week or freeze in individual portions if longer.

One serving equals one square. A 9 by 13-inch baking dish was used to make six servings.

*This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.


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healthy hormone breakfast

Yields6 Servings
Total Time1 hr

 1 ¾ cups Canned Coconut Milk
 3 Bananas, ripe, mashed
 ¼ cup Coconut Flour
 ½ tsp Baking Soda
 6 Carrots, shredded
 ¾ cup Unsweetened Shredded Coconut
 ½ cup Raisins

1

Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.

2

In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.

3

Garnish with shredded coconut (optional). Slice and enjoy!


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Ingredients

 1 ¾ cups Canned Coconut Milk
 3 Bananas, ripe, mashed
 ¼ cup Coconut Flour
 ½ tsp Baking Soda
 6 Carrots, shredded
 ¾ cup Unsweetened Shredded Coconut
 ½ cup Raisins

Directions

1

Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.

2

In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.

3

Garnish with shredded coconut (optional). Slice and enjoy!

Carrot + Banana Breakfast Bake