Carrot Banana Bread – Moist, tender and full of flavor, vegan carrot banana bread makes a delicious snack or light breakfast!
Today I have for you the BEST healthy vegan carrot banana bread recipe!
It’s moist with a nice texture, flavor, and density. The batter can also handle the addition of walnuts and other dried fruits, but for the sake of my daughter I’ve left those out and put them on top instead.
Recipe is adapted from my ‘tried and true’ Vegan Banana Bread. I have plenty of notes in this recipe so you can vary it up and change it around when the mood strikes.
Usually, I eat this plain but it’s made even more tasty with a smidge of this Cashew Sweet Cream.
I hope you’ll love this carrot banana bread as much as I do. It’s a keeper and a great way to add in extra vegetables!
Vegan Carrot Banana Bread Ingredients
- 2 cups (280 g) spelt flour
- 1/3 cup (75 g) organic pure cane or coconut sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- generous pinch of salt
- 1/2 cup (113 ml) vanilla or unsweetened almond milk
- 1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes)
- 3 medium bananas
- 3 carrots
- 3/4 cup (86 g) chopped walnuts
Optional Toppings
- sprinkle of raw sugar
- 1/4 cup (29 g) chopped walnuts
Variations and Suggestions
- The riper the bananas, the less sugar you’ll need.
- Replace the oil with unsweetened applesauce for oil-free bread. Bread may be a little denser.
- Make gluten-free by using a GF flour blend.
- Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely.
- Recipe calls for cinnamon, but the addition of nutmeg will add another layer of flavor.
How To Make Carrot Banana Bread
Preheat oven to 350 degrees F.
Grate your carrots, mash your bananas.
In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt, mix to combine. In 2 cup measuring cup, combine the milk, oil and sugar, mix to combine.
To the dry ingredients, add the oil/sugar mixture and bananas, mix well, but don’t over mix. Lastly, fold in carrots.
Pour the batter into a 9 x 5 loaf pan, sprinkle with optional walnuts and bake for 50 – 55 minutes, until golden brown and toothpick inserted in the center comes out clean.
Pull from the oven and let cool on a cooling rack. Slice and enjoy often!
I hope you LOVE this easy carrot banana bread as much as we do! It’s:
- Full of flavor
- Super easy to make
- Customizable
- Healthy
- Nutritious
- & So delicious!
This bread is great for snacking or a healthy way to start the day. Pack a slice for on the go or make a whole loaf to share with family, friends and co-workers.
And don’t forget a smear of this vanilla Sweet Cashew Cream, it’s sweetened with dates and is delicious!
More Banana Bread Inspiration
If you love banana breads as much as I do, be sure to take a look at these other fabulous quick breads made with bananas!
- Vegan Banana Bread
- Healthy Blueberry Banana Oat Bread
- Buckwheat Banana Bread (Gluten Free)
- Banana Chocolate Chip Muffins
If you try this easy quick bread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCARROT BANANA BREAD
Spice up your traditional banana bread with some added carrot and cinnamon!
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: Makes 8 - 10 slices
- Category: Quick Bread
- Cuisine: Vegan
Ingredients
- 2 cups (280 g) spelt flour (or flour of choice)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- generous pinch of salt
- 1/3 cup (75 g) organic pure cane or coconut sugar
- 1/2 cup (113 ml) vanilla or unsweetened almond milk
- 1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes)
- 3 medium bananas, mashed (about 1 1/2 cup (338 g))
- 3 carrots, grated (about 1 1/4 cup (125 g))
- 3/4 cup (86 g) chopped walnuts, optional
Optional Toppings
- sprinkle of raw sugar (pictured, my daughters favorite topping)
- 1/4 cup (29 g) chopped walnuts
Instructions
Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil.
Mix: In a large mixing bowl, add flour, cinnamon, baking powder & soda and salt, mix well with large slotted spoon or fork. In a small bowl, combine the sugar, milk and oil, mix well to help the sugar dissolve. Mash the bananas. Add the wet mixture and bananas to the dry ingredients, mix until just combined. Fold in the carrots.
Bake: Pour batter into prepared loaf pan and bake for 50 – 55 minutes on the middle rack, rotate pan halfway through.
Let cool for 10 minutes, remove from pan and let cool completely.
Serve warmed or at room temperature. Slices pair nicely with a slather of this Cashew Sweet Cream.
Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
Serves 9
NOTES:
The riper the bananas, the less sugar you’ll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.
If you don’t have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.
If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the coldness will harden the coconut oil.
Replace the oil with applesauce for oil-free bread. Bread may be a little denser.
Make gluten-free by using a GF flour blend.
Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.
Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely.
Add in 1/2 teaspoon nutmeg for another layer of flavor and variation.
