Tag Archives: coconut oil

Pecan Carrot Banana Bread

Pecan Carrot Banana Bread

This morning I woke up with the inspiration that I should make a fusion of banana bread and carrot cake. How have I never thought of this before?

For the past two years, whenever I noticed that our bananas were getting ripe (which was every time we owned bananas), I would tell my boyfriend that I needed to make banana bread. And for the past two years, I would just never get around to it and the poor bananas ended up in the trash.

This morning was different. I woke up to a text from my school district that summer school was canceled for today because of Hurricane Bill and for some reason I was inspired with the idea of carrot banana bread.

One reason I’d never gotten around to making banana bread over the last two years, was because my boyfriend isn’t a fan. I knew he loved carrot cake so I was hoping he’d enjoy this.

A quick search on Google, revealed that banana bread fused with carrot cake isn’t a new thing. But there were tons upon tons of different recipes. From decadent-clog-your-arteries recipes to super-healthified-doesn’t-sound-too-great recipes. I wanted something in the middle, that didn’t result in me having to go to the grocery store for more ingredients.

I had four extremely ripe bananas that were about to expire if I did nothing with them and a bag of carrots in the fridge. All baking ingredients were in my pantry. But I had no butter and I didn’t want to use vegetable oil. So I continued to search. I finally came upon a Carrot Cake Banana Bread recipe that looked promising.

I looked at the ingredient list and decided to play around with some of the measurements and switch out some of the ingredients to fit what I already had. Needless to say, my Pecan Carrot Banana Bread recipe was born and it is heavenly and delicious.

Here’s my version of the recipe:

Carrot Pecan Banana Bread

  • Servings: 8x8 pan or 2 loaves
  • Print


2½ cups all-purpose flour
1½ teaspoon baking powder
1½ teaspoon baking soda
½ teaspoon fine sea or table salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 large eggs, at room temperature
½ cup coconut oil
2 teaspoon vanilla extract
½ cup brown sugar
1 cup granulated sugar or turbinado (I did half a cup of each but will most likely split it ¾ of both brown & regular sugar next time I make this)
2 cup mashed banana from very ripe bananas (about 4 medium sized bananas)
2 cups firmly packed grated carrots
1 cup chopped walnuts (or pecans)


Preheat oven to 350 degrees F. Prepare pan by spraying it with Pam or a nonstick spray.

Into a large mixing bowl mix the flour, baking powder, baking soda, salt and cinnamon together.

In a medium bowl whisk together the eggs, oil, vanilla, sugar and banana. Pour the wet ingredients over the dry and mix until just combined.

Fold in the carrots and pecans just until combined.

Pour the batter into the prepared pan. Bake 50-55 minutes or until a toothpick in center comes out clean. Cool on wire rack 15 minutes then enjoy!

Refrigerate leftover cake up to 5 days.


The original recipe had an additional recipe for cream cheese frosting. As I stated before, I am butter-less and so I decided to forgo the frosting. It does sound good and will definitely take this recipe from bread to desert. I do wonder if the frosting will work if I switched out the butter with coconut oil. I’ll try it out another day.



Lovin’ The Coco


So I’m definitely NOT in love with that Coco song. I was forced to watch the video about a week ago. What a stupid video to go with an equally stupid song (what is the world coming to?) I think I laughed at the guy the whole time I was watching it.

It took me a few days to finally get the song out of my head (ugh stupid catchy chorus that is repeated 10 million times in one 3 minute song). Then I came across this picture and it made me reconsider my love for “the coco”.


I guess in my own way I AM in love with the coco.

Here are some ways I use coconut oil:
1. Body Lotion: scoop out, rub on and ready to go! So much cheaper than fancy lotions that have chemicals and dyes and perfumes.
2. Face moisturizer: bye bye zits & pimples! Use just like you would any face moisturizer
3. In yummy smoothies: add a tablespoon or more to your usual recipes. Doesn’t change the taste but can give an added boost of energy.
4. In capsules as a supplement for energy and weight management.
5. Lube: yes, it’s great. It’s one all natural ingredient. And helps keep you healthy down there.
6. Hair mask: before shampooing, melt some in your hand and rub into hair. Focus on the ends. Allow to sit 20 minutes at least or overnight if possible. Then shampoo out. (Tip: put shampoo in dry oiled hair before rinsing. Will help remove the oil better than if you dampen you hair first then apply shampoo.
7. Styling cream: I use as little as possible so as not to weigh my hair down, but I have soft thin hair that is easily weighed down.
8. Body scrub: coconut oil, honey, sea salt- great to keep the post shave/wax bumps away. I even started gently using it on my face & chest where I tend to break out and after just one use saw immediate improvements.
9. In place of butter or olive/veggie oil (doesn’t burn out when cooking!)
10. Lash thickener: put a little on eye lashes before going to sleep- it promotes hair growth so I’d assume you can use it on eyebrows as well.
11. Wrinkle/cellulite reducer: rub in as needed where needed see #1
12. Check this site out for 107 everyday uses for coconut oil.

So to sum it up, I am 🎶 in love with the coco 🎶