Description
Soft, moist and perfectly sweet and spiced, this beautiful carrot cake banana bread combines two classic desserts: carrot cake and banana bread! Enjoy as is or with cream cheese frosting for a delicious treat.
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.
Notes
For frosting or icing, try the cashew frosting from my raw vegan carrot cake or vegan cinnamon rolls. For a glaze, use the powdered sugar glaze from my vegan monkey bread. Another frosting option is to use vegan store-bought cream cream sweetened to taste with a bit of maple syrup, stevia or powdered sugar.
Storing: Let cool completely before storing. Store wrapped in foil or saran or in a sealed container at room temperature for up to 3 days or in the fridge for up to 1 week. If freezing, either wrap whole in saran or foil and store in a freezer-safe bag or container or slice and wrap individual pieces. Freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g