Superfood Carrot Banana Bread Recipe

Follow the steps below using the following ingredients:

Ingredients:

• 2-3+ cups of SuperFood Protein Mix &/or Superfood Macaroon Mix, based on desired servings
• Various flavors of Superfood Protein Mix can impact the final taste of the Bites or Cookies
• Four versions of Superfood Macaroon Mix can influence both flavor and texture
• Optional: Include 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein for added protein
• Optional: Enhance rise by adding 1 tablespoon of Baking Powder per cup of SFM used
• 1-2 shredded carrots
• 1-2 finely chopped, mashed, or blended bananas
• 1 cup of walnut or pecan pieces
• Optional for extra slow-burning carbs: ¼ cup of oats per cup of mix used (note: oats are not Paleo)

Instructions:

1. Combine Mixes: Mix SuperFood Protein Mix or Superfood Macaroon Mix in a bowl based on desired servings.
2. Flavor and Protein Boost: Opt for P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein to enhance protein content.
3. Enhance Rise: If desired, add 1 tablespoon of Baking Powder per cup of SFM and mix.
4. Carrots and Bananas: Incorporate 1-2 shredded carrots and 1-2 finely chopped bananas.
5. Walnuts or Pecans: Add 1 cup of walnut or pecan pieces for texture and flavor.
6. Slow-Burning Carbs (Optional): Add ¼ cup of oats per cup of mix used (non-Paleo).
7. Gradual Water Addition: Begin with minimal water; bananas and carrots provide moisture.
8. Mix Thoroughly: Ensure even distribution of all ingredients.
9. Consistency Check: Aim for a thick batter similar to cake mix (watch preparation videos for reference).
10. Adjust Water (if needed): If necessary, add a small amount of water (1-3 ounces) gradually.
11. Prepare Baking Sheet: Place batter on a baking sheet.
12. Baking Process: Preheat the oven and follow provided baking directions.

How To Make Grain-Free, Gluten-Free, High-Protein Nutrient Dense Bread

• Bread: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Bread! (This will be dense bread, nothing light and fluffy about it.)

  • Use whatever size & shape loaf pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness.
  • We recommend using a smaller or mini-loaf pan for best results
  • When making bread in a loaf pan you really have to bake it, dehydration won’t work well due to the sides of the loaf pan
  • If you do want to dehydrate rather than bake, you’ll need to place the batter in a mound (like Essene Bread). We recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the bread to be
  • If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
  • Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
  • Slice it all at once or as you eat it
  • Wrap the loaf, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
  • Refrigeration will help to keep the bread edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)