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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!

head on view of vegan carrot banana bread on a cake stand.

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!

top down view of carrots and bananas on a white cutting board.

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
side by side photos of the process of mixing ingredients for vegan banana carrot bread.

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.
top down view of carrot banana batter added to loaf pan, topped with walnuts and ready for the oven.
  • Pour the batter into a 9 x 5 loaf pan, sprinkle with optional walnuts.
  • Place in the oven and bake for 50 – 55 minutes, until golden brown and toothpick inserted in the center comes out clean.
top down view of vegan carrot banana bread in a loaf pan cooling on a wire rack.
  • Pull from the oven and let cool on a cooling rack.

Now you’re ready to slice and enjoy 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.

top down view of slice of carrot banana bread.

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!

top down view of slice of carrot banana bread.

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.

Print

CARROT BANANA BREAD

Spice up your traditional banana bread with added carrot and cinnamon for a healthy and delicious breakfast or snack!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: Makes 810 slices 1x
  • Category: Quick Bread
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 cups (280 g) 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 (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
  • 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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57 Comments

  1. I was a little skeptical while mixing this batter, but I was so pleasantly surprised because not only are these delicious but the consistency is perfect! I used way less than 1/3 cup of sugar (probably less than 1/4) but they turned out perfectly (I guess the carrots/bananas are already so sweet!) I will definitely be making these again :D I did 35 minutes in the oven as muffins.

  2. I used pure maple syrup for the sugar and applesauce in place of the oil, turned out perfect! Yummy!

  3. Vyara Marinova says:

    I love this recipe!

    Thank you for sharing :)

  4. I love this recipe. I’m watching my sugar intake so I decreased the sugar to 4 tsp. I think it’s plenty, especially if you use very ripe bananas. I add pecans and shredded unsweetened coconut, 1/4 tsp nutmeg and some vanilla extract

  5. Recommended cooking time if I made as muffins?

    1. Julie | The Simple Veganista says:

      Hi Sarah, great question… I suggest about 20 – 25 minutes. This will be great as muffins, fantastic idea! Enjoy :)

  6. Hello, Jut wondering whether this recipe works if I omit the sugar for maple syrup and use oat flour instead of spelt flour?

    1. Julie | The Simple Veganista says:

      Hi Liv, sorry about the delayed response. Maple syrup and oat flour will work just as well. I might suggest reducing the milk to 1/4 – 1/3 cup at first, adding more as needed if the batter seems a little too dry. Would love to know how it goes! Cheers :)

  7. So delicious and easy to make! Great for something to have when I need to use up my bananas. Thanks for this simple recipe!

  8. So flavorful and healthy! Made the recipe just as written and it turned out perfect!

  9. replacing all the flour with half oats, half grounded oats and some protein powder and without any sugar – works perfectly as base for sandwiches or snack and keeps me going a long time and I dont feel guilty at all :D

    1. It freezes really well. Sliced it before freezing and seperated each slice with wax paper. Took out the portions I needed the night before and defrosted.

      Would be interested to know how much protein powder you used in your modified version Ava and if it was placoirwd or unflavoured?

  10. HI, I made this today with wholemeal spelt flour and added a few chopped dried apricots. I was short some banana so added a little apple puree I had left over. It turned out amazingly well. Thank you for sharing this recipe.
    Have you tried slicing and then freezing this? does it defrost well. Not that we didn’t demolish the entire thing, I just thought I could make two loaves at a time and freeze one.

    1. Julie | The Simple Veganista says:

      Your version sounds wonderful! I’ve never tried freezing it, but I’m guessing it will be just fine. Just let thaw on the counter or in the refrigerator. I would love to know how it goes if you decide to freeze a loaf. Thank you so much for sharing! Cheers :)

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