Preheat the oven to 350˚F. Grease and line a loaf pan with parchment paper.
In a large bowl mix together the mashed banana, grated carrots, coconut sugar, coconut oil, yogurt, milk, flax meal, water and vanilla.
In a medium size bowl whisk together the flours, baking powder, baking soda and salt. Stir in the Breakfast Boost.
Add the dry mixture, half a cup at a time, to the wet mixture. Stir everything together until just combined. Do not over mix.
Scrape the batter into the prepared loaf pan and bake in the centre of the oven for 50 to 60 minutes. Check the loaf is fully cooked by inserting a wooden skewer into the centre. If it comes out clean the loaf is cooked.
Leave the loaf in the pan to cool down for 20 minutes then remove from the pan and transfer to a wire rack to cool fully. Serve warm as is or with a spread, butter or preserves.