Preheat oven to 350°F. Grease a bread pan with a small amount of oil or dairy free butter and line with parchment paper.
Smash your bananas with a fork in a large bowl leaving them slightly chunky. Grate your carrots and add them to the bowl with the banana. Add in your dairy free milk, coconut sugar, melted dairy free butter, and ground flax. Mix well until combined and let sit for at least 5 minutes while you prep your dry ingredients.
In another large bowl whisk your brown rice flour, potato starch, cinnamon, baking soda, and salt. Then make a well in the center of your dry ingredients and mix in your wet ingredients.
Pour the batter into your bread pan. Optional: Sprinkle on a small amount of coconut sugar and cinnamon to create a crisp sugary topping. Bake in the center of your preheated oven for about 50 minutes or until a toothpick inserted in the center comes out dry.
Let cool completely before slicing. Can be stored on the counter for about 2 days or in the fridge for 3-4 days. If you want to store it longer, separate slices with parchment paper and store in an airtight container in the freezer.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.