Make this Vegan Carrot Cake Banana Bread hybrid, you’ll love the taste. It’s a simple dessert/breakfast to prepare and it’s also really delicious.
Vegan | Soy-free
I finally gave in to the trend and made the Quarantine Banana Bread, but with a classic carrot cake twist. This banana bread recipe has it all, it’s really simple to make and can be made in just about an hour. It’s also a great healthy dessert that doubles as a breakfast, it is very easy to prepare and you will love its taste.
Besides, with this recipe you get to give a new life to those forgotten bananas that nobody wants to eat anymore because they are already extremely ripe, so you don’t waste any fruit. The result will be an indulgent, cakey bread that is perfect to accompany tea or coffee.
Feel free to switch this recipe up by changing the carrot for chocolate chips, raisins or blueberries; also by changing the walnuts for any other nuts you have on hand.
Notes
- You can use coconut sugar (even white sugar) instead of brown if that’s what you have on hand.
- For a gluten-free option, you may substitute the 1 cup of all purpose flour for another one of coconut, or any other gluten-free flour that you have. Also, if you don’t have coconut flour, you can substitute for all purpose flour.
- If you don’t have flaxseeds, you can use grounded chia seeds instead.
Recipe: Vegan Carrot Cake Banana Bread
Ingredients
- 2 flaxseed eggs (2 tbsp ground flaxseed + 5 tbsp water
- 2 large ripe bananas (1 cup mashed)
- ⅓ cup melted vegan butter
- ⅔ cup brown sugar
- ¼ cup plant-based milk
- 1 cup all purpose flour
- 1 cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ teaspoon cinnamon
- ¾ cup chopped walnuts or pecans
- ½ cup of shredded carrots
Procedure:
- Preheat the oven to 350F and grease a loaf pan with either coconut oil, non-stick spray or vegan butter.
- In a large bowl, mash the bananas with a fork until smooth. Stir the melted vegan butter into the bananas.
- Add the brown sugar, plant based milk and flax eggs. Mix well to combine.
- Then add the flours, the baking soda, salt and cinnamon on top of the flour. Mix gently until combined, without overmixing.
- Fold in the walnuts and carrot. Pour into the prepared pan, and bake for 50 minutes. Check for doneness by sticking a fork or toothpick in the middle; if it doesn’t come out clean, bake for another 10 minutes.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack.
- Serve with your favorite toppings and ENJOY!
Try my other recipes with bananas!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag @veggiejeva and the hashtag #veggiejevaskitchen.
When you leave feedback it helps me improve and grow, leave me a comment below.
If you have Pinterest, you can find me here and Pin the following picture, if you like!
All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming!
