• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper and pan with coconut oil. Set aside.
• Peel, mash the bananas using a fork on a flat surface. Measure the exact amount required by the recipe 1 cup + 1/2 cup of mashed bananas.
• In a large mixing bowl, combine the mashed bananas, sugar, melted coconut oil, and vanilla extract.
• Stir in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined, then fold in the shredded carrots and walnuts. Don't over mix or the bread can be gummy.
• Transfer the batter to the loaf pan and bake for 50-55 minutes at 350°F (180°C).
• Let the bread cool for 5 minutes in the pan, then lift the parchment paper to release it onto a cooling rack.

Frosting

• Cool completely before frosting with cashew frosting. Decorate with toasted walnuts, coconut chips, and fresh banana slices.
• Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.