A Date w/ Carrot and Banana

 Hi, my name is Chelsy and I’m addicted to breakfast foods.

If you know me, you know that this statement is without a doubt, truth.

My fave breakfast is from my favorite breakfast place near my childhood neighborhood.

My dad and I still go there often to eat breakfast on the weekends.

The last time I ate breakfast there was a Monday, a rough Monday, the Monday that my pup Annabelle past away.

My dad and I were sooooo distraught, so we took sick days from work and headed to Frank’s for the ultimate veggie omelets and a stack of mile high hash brown’s…I love my hash brown’s crisp to perfection.

It was the perfect comfort food.

My dad is on a 3-month work trip internationally and these next 3 months I am going to miss without a trip to Frank’s.

It’s not the same going without him.

I almost feel like I’m cheating him.

So, with my mom and I here, I have to create my own comfort breakfast food.

Y’all know I’m a huge fan of banana bread.

So is my dad.

My mom is as well.

It’s a win-win-win situation in our house.

Soooooo…I made a health-ified version of banana bread…

and called it breakfast.


Oh yes, I chocked that thing full of carrot and dried dates…


because you need something chewy, and slightly sweet for breakfast.




this stuff is like cake.


Like a breakfast carrot cake.


I love that I can cut right through it, one handed, with my fork.


That is just how tender it is.


Did I mention…


it’s vegan, gluten-free,


and paleo?


It just gets better & better :)

Carrot Banana Breakfast Bread
Recipe type: Bread, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 9

Slightly sweet bread perfect for breakfast packed w/ chewy dried dates, sweet banana, and grated carrot. Gluten-free, paleo, vegan, refined sugar-free, flour-less.
  • 2 flax eggs (2 T. flaxseed meal + 6 T. warm water, mix let sit 10 minutes)
  • 2 large, ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ¼ c. dried dates, chopped
  • 1 large carrot, grated
  • melted coconut butter, for topping

  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth.
  3. 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.
  5. Let cool. Cut into 9 squares and drizzle w/ melted coconut butter if preferred.


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