I have a couple recipes stocked up to post but time has gotten away from me.  Where does the time go?  Am I the only one that wishes we had more time in a day?  My to-do list on a daily basis continues to grow and yet hardly anything gets marked off because something other than what I am supposed to do happens.  Things happen!  Darn things…stop happening so I can get crap done!  Ugh!  All of you who have sent emails or comments on the blog I promise I will get back to you soon.  I haven’t shared the reason for lack of posts lately because there hasn’t been a good time to indulge why with you….is there ever a good time?  Ok, there I go on time again!  I’ll shut up and continue with what I was going to tell you.  So you know I did the e-book, and you know that I worked on another book which will be out on book shelves in October, BUT there is something else….I’m working on another book!!  Yep, folks I’m pretty excited because this next project isn’t just about recipes it’s about Super Paleo Foods and all about what makes them super and then thrown in are of course recipes I have created (and photographed), 50 to be exact!  I have been working behind the scenes on that for a month or two and the manuscript is due to the publisher July 1st!  Which speaking of time…. is not a lot!!  I am so fortunate to be partnering with Julia on writing some of the content inside the book.  She has been so wonderful to work with and takes my gibber and random thoughts and turns them into perfect sense.  So bare with me on posts in the next two months as I work like crazy behind the scenes on this new project.  Which by the way will be available to your eyes in May 2014!  I know a whole year but I promise the wait will be worth it.  I’m excited about this project and I hope you will be too.

Before I scoot along to work on more recipe development for the book I wanted to share this bread recipe with you.  It’s one of those things that came about when there was one ripe banana sitting on my counter begging to be used.  I have done my fair share of muffins on the blog so I thought it was time for some bread.  So here you have it….Apple Carrot Banana Bread.  The banana and dates give it a nice natural sweetness but I did add a little maple syrup to the batter which gave it the perfect balance.  You can opt to leave it out but I recommend keeping it in.  You can also turn these into muffins if you are worried about eating the whole loaf.  Either way enjoy!

Have a fabulous weekend folks and I promise if I’m not talking here on the blog or other social media outlets it doesn’t mean I don’t love you guys and not working hard on all things Paleo related!  I’m just knee deep and wishing I had more time…..


Apple Carrot Banana Bread

2 small carrots, shredded

1 apple, shredded

1 ripe banana, mashed

4 medjool dates, pitted

5 eggs

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

2 tablespoons maple syrup (optional, but recommended)

1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves


Preheat oven to 350 degrees.  Grease a bread loaf pan with coconut oil.  The loaf pan I used here can be found here.

Shred carrots and apple and set aside.

In bowl of a food processor, add banana, dates, eggs, coconut oil, vanilla extract, and maple syrup and process until dates are completely broken up and no large chunks are in mixture.

Add coconut flour, baking soda, sea salt, cinnamon, ginger, and cloves to food processor and process until a batter forms.  Remove blade from bowl and stir in shredded carrots and apple.

Pour batter into prepared load pan and bake for 45-50 minutes or until toothpick inserted in center comes out clean.  You can sprinkle additional cinnamon on top of loaf if you desire as well.

Allow loaf to cool for 10-15 minutes before cutting into.

Loaf can be wrapped and stored in refrigerator for 3 to 4 days.  It can also be frozen and enjoyed at a later time.

Makes 1 bread loaf or 12 muffins

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17 Responses to Apple Carrot Banana Bread

  1. Rebekah says:

    Hi! I love your site!! I recently made your maple scones and couldn’t get enough of them. Anyway, do you recommend a green apple, red apple, or it doesn’t matter?

  2. MDelicious says:

    Hi Rebekah, it doesn’t matter what kind you used. I used a Fuji apple in mine because that is what I had on hand. :)

  3. Maggie says:

    I’d like to use almond flour instead in this recipe. What adjustments should I make? Thanks!

  4. terrence says:

    can’t wait to make this! and, i will add roasted pecans to this, because it is screameing for them! (oh,wait ,that was me!)LOL

  5. Diedre says:

    such a great bread recipe. Great for my 2 little boys.

  6. Erin says:

    I made this today, and while the flavor was great, it was much too moist/wet. I know coconut flour can be tricky, and I was worried the apple I used may have been too large. Could that have been part of the problem?

  7. sally says:

    If you make muffins, how long should you bake them? Thanks!

  8. sally says:

    And….. How full should you fill the muffin tins?

  9. Judith says:

    Do you shred the apples with the peel on?

  10. MDelicious says:

    You could do it either way Judith. :)

  11. Emma says:

    I made your bread substituting sweet potato for banana and it was delicious! However, now that I have frozen the leftovers I find that the bread turns completely to mush when I try to toast it using a toaster oven. Should I bake it in the oven instead? Or let it thaw first? What are your suggestions?

  12. Sara says:

    Hello, I have a very low sugar tolerance and I was wondering if I could just put in some more banana instead of dates?

  13. MDelicious says:

    Hi Sara,

    Yes, feel free to add more banana to replace the dates in the recipe.


  14. MDelicious says:

    Hi Emma,

    I would suggest trying to thaw it first before trying to toast it. And it might be better to reheat in the oven after thawing it out. I hope that helps.


  15. MDelicious says:

    Hi Erin,

    Possibly that could have been the problem. I used a small to medium apple and didn’t have the same issues. If you notice when mixing the batter is too wet I would add a tablespoon or so more of the coconut flour to help off set that. You want the batter to be a wet but overly so. Also make sure to use a toothpick when baking and use that to test the center. Every oven is different so sometime baking time could have played into this too.


  16. Monique says:

    I love this recipe! I’ve made this several times, and it’s always delicious! Just an FYI for your readers, I was out of coconut oil, so I substituted extra light olive oil (not extra virgin which I’d guess would taste too strong), and it was still fabulous!

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