Carrot Cake Banana Bread
on Jun 25, 2021, Updated Aug 21, 2024
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Can’t decide between carrot cake and banana bread? Enjoy them both with this vegan carrot cake banana bread that’s easy to prepare in one bowl with 10 ingredients.
Recipe Features
- Vegan and oil-free.
- Can be nut-free.
- Soft, tender texture and lightly sweetened and spiced flavour.
- One bowl recipe.
- 10 ingredients.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Flour: All-purpose flour and spelt flour both work well here. I like spelt best for baking but if you don’t have it, regular white flour works too.
- Sugar: Use cane sugar, coconut sugar or brown sugar.
- Banana: Overripe banana works well for sweet, moist bread. If you don’t have brown spotty banana, just ripe banana is ok too, just make sure it’s mashed up really well.
- Milk: I like almond or cashew as they have a neutral flavour but you can also use oat or soy milk.
- Vinegar: Apple cider vinegar or white vinegar works.
- Nuts: Chopped walnuts or pecans are a nice addition but they can be omitted for a nut-free recipe or you could substitute pumpkin seeds.
- Carrot: Use fresh carrot. I prefer it finely grated but any thickness works.
Step-by-Step Instructions
Before You Start: Preheat the oven to 350 F and line a loaf pan with parchment paper so it sticks out over the sides. Prepare the banana puree by thoroughly mashing banana until smooth and paste-like.
Step 1: Add the dry ingredients to a mixing bowl and mix well to combine and distribute the baking soda and powder.
Step 2: Add the banana, milk, vinegar and vanilla and fold together until all of the flour is wetted.
Step 3: Add the carrot and walnuts and fold until evenly distributed.
Step 4: Scoop the batter into the prepared loaf ban and bake for about 30 minutes or until a toothpick inserted into the centre comes out clean.
Icing Options
- Slice and serve with coconut butter, vegan butter or peanut butter.
- Top the loaf with icing or frosting. You can use the cashew frosting from my vegan cinnamon rolls or from this raw vegan carrot cake. You could also use the glaze from this vegan monkey bread recipe.
- For another frosting option, you can use this vegan cream cheese frosting from this vegan carrot cake recipe.
Storing
- Let cool completely before storing.
- Room Temperature: Up to 3 days in a sealed container or wrapped in foil.
- Fridge: Up to 1 weeks in a sealed container or wrapped in foil.
- Freezer: Freeze sliced in individual portions wrapped in foil or saran and placed in a freezer-safe bag or container or freeze whole wrapped in foil in a freezer-safe bag or container. Thaw at room temperature or in the fridge and enjoy.
- Bread can be enjoyed warm or lightly heated in the oven or microwave.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Carrot Cake Banana Bread
Ingredients
- 1 1/3 cup spelt flour or all purpose flour, 180 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/8 tsp salt
- 1/2 cup + 2 tablespoons coconut sugar, 75 g
- 1/2 cup mashed banana, 105 g
- 3/4 cup plant-based milk, 177 mL, such as almond or cashew
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar
- 1/3 cup chopped walnuts or pecans, 25 g
- 1 cup grated carrot, 90 g
Instructions
- Preheat the oven to 350 F (180 C) and line a standard-sized loaf pan (approx. 8.5 x 4 inches) with parchment paper.
- In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and pinch of salt.
- Now add all the wet ingredients, banana puree, milk, vanilla and the apple cider vinegar and mix well until all the flour is wetted.
- Fold in the grated carrots and the chopped walnuts and mix until combined.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Let cake cool completely in the pan before slicing and serving.
Soooo delicious!!! Thank you.