Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Prepare Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. Stir well to ensure even distribution.

Prepare Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrot, maple syrup (or honey/agave), milk, oil (or additional water), vanilla extract, and eggs until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to form a batter, being careful not to overmix.

Add Optional Ingredients: If desired, fold in crushed walnuts and/or shredded coconut for added texture and flavor.

Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.

Cool and Store: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cover and refrigerate the bread overnight. The taste and texture improve significantly after resting for a day or two.

Serve and Enjoy: Slice and enjoy the bread plain, or spread with softened coconut butter for a delicious twist.