- 1 Teaspoon Salt (dry)
- 1 Teaspoon Baking Soda (dry)
- 2 Cups All-Purpose Flour (dry)
- 1 Cup Rye Flour (dry)
- 1 Teaspoon Cinnamon (dry)
- 1 Teaspoon Nutmeg (dry)
- 1/4 Cup Rolled Oats (dry)
- 1 Cup Sourdough Starter (wet)
- 1/2 Cup Milk (wet)
- 1 Teaspoon Vanilla (wet)
- 2 Ripe Bananas, mashed (wet)
- 1/4 Cup Coconut Oil, Melted (wet)
- 1/2 Cup Maple Syrup (wet)
- 1 Cup Carrots, Grated (wet)
- vanilla icing (topping)
- 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
