Carrot Banana Breakfast Bread

• 2 Tablespoons Ground Flaxseed Meal
• 6 Tablespoons Water
• 2 Ripe Bananas, Peeled And Mashed
• 1/2 cups Slightly Melted Coconut Butter
• 1/2 cups Cashew Butter
• 1/2 cups Granulated Stevia
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1/4 cups Dried Dates, Chopped
• 1 Large Carrot, Grated

1. Preheat the oven to 350 F. Grease an 8x8 inch baking dish with cooking spray.
2. Make the flax egg by combining the flax seed meal and water in a small bowl. Let it sit for 10 minutes to thicken.
3. In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth. Fold in the dried dates and grated carrots.
4. Pour the batter into the prepared pan and bake 25-30 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean. Remove from oven and let it cool. Cut into 9 squares and drizzle with melted coconut butter if preferred.

ground flaxseed, water, bananas, coconut butter, cashew butter, granulated stevia, apple cider vinegar, vanilla, baking soda, ubc, carrot

Taken from tastykitchen.com/recipes/breakfastbrunch/carrot-banana-breakfast-bread/ (may not work)