Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line a 8.5×4.5 inch loaf pan.
Mash your bananas until smooth, set aside. You can use a fork or a potato masher to mash them. Grate your carrots using a food processor or a hand held grater.
Whisk the flour, baking soda, baking powder, salt and spices together. Set aside
In a large bowl, whisk all the wet ingredients together - eggs, oil, coconut sugar, bananas, carrots, pumpkin, maple syrup, milk, and vanilla extract until smooth.
Pour the dry ingredients into the wet ingredients, folding until combined. Add the nuts and stir those in.
Pour the batter into your pan and tap it on the counter to remove any air bubbles. Use a butter knife to draw a line down the middle of the loaf, this creates a weak point in the loaf and lets it naturally split down the middle while baking.
Bake for 80-90 minutes, a toothpick inserted will come out with a few crumbs. If it is browning too quickly, place some foil on top
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Oil: Use an unflavoured oil like rapeseed or canola oil.
Pumpkin: use 100% pumpkin and not pumpkin pie filling.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Nuts: use walnuts if you prefer them to pecans or leave out the nuts completely. Carrots: use freshly grated carrots and not pre-shredded carrots as those can be too dry! Storage: keep at room temperature for up to 2 days or in the fridge for 5 days. Freeze slices for up to 3 months and defrost overnight in the fridge.