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Carrot Banana Bread Recipe

Healthy Carrot Banana Bread Recipe

Add and mix the following in a large mixing bowl:

Ingredients:

  • 2-3+ cups of SuperFood Protein Mix &/or Superfood Macaroon Mix (quantity based on servings)
  • Flavor Variations: Explore different Superfood Protein Mix flavors for distinct final flavors
  • Texture Choices: Select from four Superfood Macaroon Mix versions for varied flavor and texture results
  • Optional: 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein
  • Optional: Boost rise with 1 tablespoon of Baking Powder per cup of SFM used, mixed before adding other ingredients
  • Carrots: Include 2-3 shredded carrots (use one per cup of mix as a guideline)
  • Bananas: Add 2-3 finely chopped, mashed, or blended bananas (use one per cup of mix as a guideline)
  • Optional Slow-Burning Carbs: Integrate oats for additional slow-burning carbs (note: oats are not Paleo)

Instructions:

  1. Mix Base Ingredients: Start by combining SuperFood Protein Mix &/or Superfood Macaroon Mix in a large mixing bowl.
  2. Flavor and Texture Choices: Experiment with different Superfood Protein Mix flavors and Superfood Macaroon Mix versions for diverse outcomes.
  3. Enhance with Protein (Optional): Increase protein content with P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein.
  4. Boost Rise (Optional): If desired, incorporate 1 tablespoon of Baking Powder per cup of SFM used before adding other ingredients.
  5. Add Carrots and Bananas: Include 2-3 shredded carrots and 2-3 finely chopped, mashed, or blended bananas (one per cup of mix as reference).
  6. Consider Slow-Burning Carbs: Optionally, include oats for extra slow-burning carbohydrates, but remember that oats are not Paleo.
  7. Gradually Add Water: Mix the ingredients well, then add water gradually, sparingly, and as needed. Often, bananas and carrots provide enough moisture.
  8. Consistency Check: Aim for a cake-like batter consistency. Add water in small increments (around 1 cup) to achieve desired texture.
  9. Thorough Mixing: Ensure all ingredients are well combined by thoroughly mixing the batter.
  10. Adjust Water Levels: If needed, slowly add more water (1-3 ounces). Adding water is easier than removing excess, so add cautiously.
  11. Desired Thickness: The batter should resemble a relatively thick cake mix. Consult preparation videos on the website for visual guidance.
  12. Baking Preparation: Prepare a cookie or baking sheet to accommodate your cookie mixture.
  13. Follow General Directions: Place spoonfuls of batter on the sheet and adhere to the outlined general 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)