Somewhere around day 4 or 5 of the kids being sick, I thought for certain their appetites would have to come back. So, I tried a new breakfast recipe; carrot cake banana bread with vanilla yogurt icing. No mater how sick they were, they would at least have to try it, right? Icing and cake for breakfast? eh-hem…
I found the original recipe here. She even calls hers healthy… and it is, mostly. Well.. my timing was definitely off. Only one kid tried it, and she didn’t like it. Boo. Daniel and I thought it was great, so it may just be a healthy/ sweet treat for us in the future.
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1 cup grated carrots
- 1 egg
- 1/2 cup nonfat vanilla yogurt
- 1 tsp vanilla extract
- 1/3 cup sugar
- 2 tbsp coconut oil (in liquid form)
- 1/3 cup shredded coconut
- 1/3 cup chopped pecans
For the vanilla yogurt glaze
- 1/4 cup nonfat vanilla yogurt
- 1/3 cup powdered sugar
Preheat your oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
In a small mixing bowl, whisk together the white flour, whole wheat flour, baking soda, salt and ground cinnamon.
In a larger mixing bowl, beat together the mashed bananas, sugar, egg, 1/2 cup yogurt, vanilla, and grated carrots over medium speed until well combined. Add in the coconut oil. Slowly beat in the flour mixture. Mix until just combined.
Fold in the shredded coconut and chopped pecans.
Pour the batter into your prepared loaf pan. Bake for 40-50 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then run a butter knife all along the edges. Flip onto a wire rack to cool completely.
Once the bread has cooled, prepare the vanilla yogurt glaze. Whisk together the 1/4 cup vanilla yogurt and powdered sugar in a small bowl until smooth. Drizzle over top of the banana bread. Slice and enjoy!