Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

In a large mixing bowl, combine all your dry ingredients: flour, baking soda, baking powder, cinnamon, salt, and optional nutmeg. Whisk until well blended.

In another bowl, whisk together the wet ingredients: mashed banana, shredded carrot, sweetener, milk, oil, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. Avoid overmixing.

Transfer the batter into the prepared loaf pan, smoothing the top evenly.

Bake for about 45 minutes, checking for doneness by inserting a toothpick; it should come out mostly clean.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

If desired, frost with coconut butter or vegan cream cheese after cooling.

To store leftovers, cover at room temperature for up to 2 days or refrigerate for 3-4 days.