Line a loaf pan with parchment. Preheat the oven to 365 degrees F (185 deg C).
Mix everything under dry except carrots and set aside. Mix well using a whisk. Add carrots and lightly mix.
Blend everything under wet until smooth, Alternatively, mash the banana really well and mix in the rest of the ingredients until well combined.
Combine dry and wet and mix in till just about combined into a thick muffin like batter. If the mixture is thin, add a tbsp more coconut flour or potato starch.
Transfer the thick batter to the lined loaf pan. Even it out using a spatula. Top with additional coconut or walnuts
Bake for 45 to 50 minutes, test with toothpick from he center, it should come out almost clean.
Let cool in the pan for 10 mins then remove from the pan carefully and let cool on the counter lightly covered. Slice when completely cool. Store on the counter for the day and refrigerated for upto 4 days.
For variation: add some seeds, nuts and oats to the batter to make a hearty breakfast bread.Nutrition is 1 of 6 serves (1 serve is 2 slices)