Banana Carrot Cake Loaf with Cream Cheese Frosting

Mix Wet Ingredients: In another bowl, mash the bananas and whisk in the eggs, vanilla extract, Greek yogurt, and melted coconut oil.
Add Carrot and Walnuts: Gently fold the grated carrot and chopped walnuts into the wet ingredients.
Combine: Gradually fold the wet mixture into the dry ingredients until just combined.

Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Prepare Frosting (Optional): Beat the cream cheese, powdered sweetener, and vanilla extract until smooth. Spread or pipe the frosting on the cooled loaf and sprinkle with chopped nuts.
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Serving Suggestions:
Enjoy slices with a cup of tea or coffee for a light breakfast or snack.
Serve with a dollop of Greek yogurt or a side of fresh fruit for a balanced dessert.
Pair with a drizzle of honey for an extra touch of sweetness.
Toast leftover slices and spread them with almond or peanut butter for a protein-rich snack.
Cooking Tips:
Make sure your bananas are ripe for natural sweetness and moisture.
Allow the batter to rest for 10 minutes before baking for a fluffier loaf.
Use finely grated carrots to ensure even distribution and a smooth texture.
For a gluten-free version, ensure the oat flour is certified gluten-free.