Carrot Banana Bread (Vegan)
Carrot Banana Bread – Moist, tender, and full of flavor, this vegan quick bread recipe makes a healthy and delicious breakfast or snack!
Today I have for you the BEST healthy vegan carrot banana bread recipe that I’ve adapted from my ‘tried and true’ Vegan Banana Bread!
This carrot banana bread is 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.
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 tastier 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
How To Make Carrot Banana Bread
- Preheat oven to 350 degrees F.
- Grate your carrots and mash your bananas.
- In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon, and salt, mixing to combine. In a 2-cup measuring cup, combine the milk, oil, and sugar, mixing to combine.
- Add the oil/sugar mixture and bananas to the dry ingredients, mixing well but not overmixing. Lastly, fold in the carrots.
- Pour the batter into a 9 x 5 loaf pan and sprinkle with optional walnuts.
- Place in the oven and bake for 50 – 55 minutes, until golden brown and the toothpick inserted in the center comes out clean.
- Pull from the oven and let cool on a cooling rack.
Now you’re ready to slice and enjoy it often!
Top Tips
- 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 it gluten-free by using a GF flour blend such as Bob Red Mills 1-1 GF Flour (affiliate link).
- Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely.
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 Recipes!
If you love banana bread as much as I do, be sure to take a look at these other fabulous quick bread recipes 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.
CARROT BANANA BREAD
Spice up your traditional banana bread with added carrot and cinnamon for a healthy and delicious breakfast or snack!
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: Makes 8 – 10 slices
- Category: Quick Bread
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups (198g) spelt flour (see notes)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- generous pinch of salt
- 1/3 cup (75 g) sugar (organic pure cane or coconut)
- 1/2 cup (113 ml) unsweetened almond milk (plain or vanilla)
- 1/4 cup (56 ml) light-flavored olive oil or warmed coconut oil (see notes)
- 3 medium bananas, mashed (about 1 1/2 cup (338g))
- 3 carrots, grated (about 1 1/4 cup (125g))
- 3/4 cup (86 g) chopped walnuts, optional
Optional Toppings
- sprinkle of raw sugar
- 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 a 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 for 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
Flour: You can use all-purpose or white whole wheat. Make gluten-free by using a 1-1 GF flour blend. Use this King Author Ingredient Weight Chart to convert your specific flour to grams.
Oil-free: Replace the oil with applesauce for oil-free bread. Bread may be a little denser.
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 cold will harden the coconut oil.
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.
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I have tried this recipe three times, the first time exactly as is and the other two times with variations and the last attempt was using GF flour. The mixture is always very dense as well. After baking for 1 hr and 10 mins, the inside of the bread/cake was still very sloppy and uncooked. This is the result every time I have attempted it.
Extremely disappointed and hoping you can point out the reason why this recipe is not working for me.
Fabulous recipe. My family said it’s the best banana bread they’ve had! I didn’t have spelt flour so I used 1 cup all purpose and 1 cup whole wheat. Didn’t change anything else. This is my new go-to recipe!
Has anyone tried this with Zucchini instead of carrots?
I used Bobs Red Mill GF one to one flour and after 1hour and 15 minutes baking at 350 the inside is still sloppy????
So disappointed.
Looks delicious, can I try with oat meal flour? TIA
Loved it! It perfumed my entire apartment as it baked. So happy to find an oil-free (with applesauce), vegan recipe that is simple, wholesome, and delicious!
As per a fellow commenter’s suggestion, I used 1/2 unblanched almond flour (48 g), 3/4 cup whole wheat pastry flour (75g), and 3/4 cup spelt flour (75g). I also blended 3 dates with the almond milk and bananas as a sweetener. Additionally, I had some dried Turkish figs, so I diced 1/2 a cup and folded them in with the carrots. Yum!