Ingredients
Dry Ingredients
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Cups All-Purpose Flour
- 1 Cup Rye Flour
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1/4 Cup Rolled Oats
Wet Ingredients
- 1 Cup Sourdough Starter
- 1/2 Cup Milk
- 1 Teaspoon Vanilla
- 2 Ripe Bananas, mashed
- 1/4 Cup Coconut Oil, Melted
- 1/2 Cup Maple Syrup
- 1 Cup Carrots, Grated
Toppings
- vanilla icing
Instructions
- Line a loaf pan on all sides with parchment paper.
- In a mixing bowl, combine the dry ingredients. Mix until evenly combined.
- In a separate bowl, combine the wet ingredients. Whisk until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and fold in gently until evenly combined. Don’t over mix. The mixture will be wet and stretchy.
- Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly.
- Allow rising at a warm temperature for 2-3 hours.
- Preheat oven to 350 degrees F.
- Bake for 1 hour, rotating the pan halfway through.
- Allow to cool for one hour, then add icing and slice
