Preheat oven to 350 F. Grease a 9x5 pan, or line with parchment. Combine dry ingredients in a bowl.

If desired, you can add ½ cup crushed walnuts and/or a handful of shredded coconut.

Whisk liquid ingredients—including carrot and banana—in separate bowl.

Pour wet into dry, and stir to form a batter. Smooth into prepared pan.

Bake on the center rack for 45 minutes or until a toothpick inserted into the center comes out mostly clean.

Let cool. Cover and refrigerate overnight. Taste and texture are much better the second day (and even better the third day as it gets sweeter).

Leftovers can be sliced and frozen for up to a month.

If you want to frost the bread, you can use about ½ cup softened coconut butter, sweetened if desired.