This is a dense, moist bread with such a tender crumb that it feels light. The tenderness is delivered without the usual greasiness of sweet breads — it gets its moisture from ripe bananas instead of relying on the large amounts of oil typically used. It is also perfectly sweet with a great texture on the top from coarse-grained sugar, and a hint of cinnamon and ginger.
This is my winter version of zucchini bread: carrot bread. It’s a healthier version of a quick bread – it uses mashed carrots for moisture and only a bit of oil, and lots of grated carrots on top of that. Orange zest and fresh grated ginger brighten it up and there’s lots of my favorite (and hopefully your favorite) spices in there, too: cardamom, clove, and cinnamon. Plus coconut – a great texture for the topping. It makes it look kinda like a carrot snowball (the dessert… not a real carrot snowball).