Carrot Cake Banana Bread

5 from 9 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: slices

Author: Deryn

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 finely 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.
Mash the banana well in a small bowl until completely smooth. Finely grate the carrot.
In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and pinch of salt.
1 1/3 cup spelt flour or all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/8 tsp salt, 1/2 cup + 2 tablespoons coconut sugar
Now add all the wet ingredients, banana puree, milk, vanilla and the apple cider vinegar and mix well until all the flour is wetted.
1/2 cup mashed banana, 3/4 cup plant-based milk, 2 teaspoons vanilla, 1 teaspoon apple cider vinegar
Fold in the grated carrots and the chopped walnuts and mix until combined.
1/3 cup chopped walnuts or pecans, 1 cup finely grated carrot
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.

Video

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