The chaos that is my household on weekday mornings can be tempered even for just a few minutes if I can get my family to sit down and eat a proper breakfast together. That precious time gives us all a moment to connect and look forward to the the day ahead. I am most successful at the breakfast routine if I am prepared ahead of time or else the inevitable is sure to happen (before I’ve had the chance to drink my morning cup of coffee, mind you): Mom becomes a short order cook. I decided it was time to simplify our mornings and come up with ideas to start the day off with something that would appease everyone and would be infinitely more exciting to eat than the usual bowl of cereal.
Baked goods are very popular in my household. My 20-month old scans the counters looking for a treat each morning and if I am not quick enough to stash it away, he hones right in on it and just like that his bowl of mushy Cheerios are quickly shoved aside. I can’t say that I don’t blame him. The kid knows good food when he sees it. And really, what kid, or adult for that matter doesn’t like a little something sweet to start off their day?
This Banana Carrot Coconut bread has all of the characteristics of a breakfast treat but is filling and healthy which is always a plus in my book. Your kids will never know that they are eating fruits, veggies, and whole wheat because they will be so focused on how good it tastes.
Be sure to use very ripe bananas for this recipe (those black spots are a good thing!) to really bring out the sweetness of the fruit. And please do not shy away from using whole-milk plain Greek yogurt. The non-fat or 2% will not yield the same flavor or texture. I baked this bread in a regular loaf pan and then prepped another batch which I baked into four mini loaf pans. I found the minis are great for a quick snack on-the- go or for freezing. Be sure to wrap each one individually in plastic wrap then foil. The bread will keep for 2-3 days or up to 2 weeks if frozen.
- ½ cup unsalted butter, melted and cooled
- 1 cup flour
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ⅔ light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed
- ⅔ cup whole-milk plain Greek yogurt
- 1 cup packed shredded carrot (from 2 large)
- ¾ cup shredded unsweetened coconut flakes
- Preheat oven to 375 degrees. Liberally coat loaf pan or mini loaf pans, depending on which you are using, with cooking spray.
- Whisk together the flours, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a separate bowl, whisk together the butter and sugar until no lumps remain. Whisk the eggs, vanilla, banana, and yogurt. Stir in the carrot and coconut, Stir the wet ingredients into the dry ingredients until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 60 to 70 minutes. Cool the bread in the pan for 30 minutes. Turn the loaf on a wire rack and let cool completely.