This Vegan Carrot Cake Banana Bread recipe is a mash-up of carrot cake and banana bread mixed and baked into a moist loaf. Finished with sweet vanilla icing and an extra sprinkle of walnuts, it’s perfect for the Easter and spring season!
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Lover of all things carrot cake? Make sure to try this vegan Healthy Carrot Cake, Carrot Cake with Pineapple, Healthy Carrot Cake Cookies and Carrot Cake Baked Oatmeal!
Why You’ll Love This Recipe
- Two-for-one recipe that combines two classic treats into one masterpiece!
- Enjoy it any time of day – breakfast, brunch, afternoon treat or dessert!
- Super moist and deliciously decadent, with a mix of sweet and warming spices.
- Easy to make-ahead (and actually tastes better the next day!), and stores well in the fridge and freezer.
Ingredients
Honestly, this carrot bread / banana bread is kind of the best of both worlds. Well, in the world of carrot cake and banana cake lovers I suppose it is. I’m talking warm spices, bits of carrot, walnuts and the flavor of banana bread all wrapped up in one delicious loaf.
YES, PLEASE. Let’s take a look at what we need.
- milled flaxseed + water – this makes the flax egg. Make sure to allow it to sit for at least 5 minutes, or until combined and gelatinous. You can also use 1 large egg, if not vegan.
- mashed bananas – you will need about 3 brown-speckled, overripe bananas. The more ripe your bananas, the sweeter and moister the bread.
- maple syrup – a good-quality Grade A maple syrup works best.
- oil – any light flavored oil will work here, such as a light olive oil or avocado oil.
- vanilla extract – for sweetness and a little vanilla essence.
- non-dairy milk – I like an unsweetened almond milk, but use whatever you have on hand. Cashew, oat and coconut milk all work.
- whole wheat pastry flour – whole wheat pastry flour creates a light and fluffy texture. Swap it out for a white whole wheat flour or half all-purpose flour and half whole wheat flour to achieve the same texture. After testing , this bread recipe as written does not convert well with a 1:1 gluten-free baking flour. If looking for a gluten-free recipe, I’d suggest my Paleo Carrot Cake Muffins.
- baking soda & salt – for lift and to enhance all the flavors.
- spices – cinnamon, nutmeg and ginger are my go-to spices for carrot cake, so I made sure to add all three to really allow the carrot cake flavor to come through.
- grated carrot – the carrots give this bread moisture and sweetness. For best results, use the fine side of a box grater for really fine shreds that bake well into the cake. I wouldn’t use store-bought grated carrots because they’re often dried out but you can use them if you’re in a pinch. I would maybe sprinkle them with some water and roughly chop them fine.
- walnuts – chop a handful of walnuts and make sure to save a few extra tablespoons for topping. You can even try a mix-and-match of different mix-ins, such as unsweetened shredded coconut, raisins or pineapple.
TIP: Extra bananas on hand? Peel and freeze bananas just as they are to use in all your banana recipes.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This carrot bread takes a little extra prep work, but the super moist and delicious quick bread is worth every extra bit of effort. I like to grate the carrots and mash the bananas, then move on to making the batter. Here’s how to do it:
Prep Equipment
Preheat oven to 350ºF and line 9×5 inch loaf pan with parchment paper; set aside.
Make a Flax Egg
In a large bowl, add flaxseed with water and allow to sit for 4-5 minutes, or until the mixture thickens.
Mix Dry Ingredients
In a medium bowl, combine flour, baking soda, salt and spices – leave the carrots and walnuts aside.
Make the Carrot Banana Bread Batter
In the large bowl with the thickened flaxseed meal, stir in mashed banana, maple syrup, oil and vanilla. Add the bowl of flour ingredients and start to gently incorporate, then add the milk, carrots and walnuts and continue stirring until just combined. Be careful not to over-work the batter.
Bake
Transfer batter to prepared pan and top with more walnuts and a thinly sliced banana, if desired. Bake bread for 45-55 minutes, covering with foil halfway through baking time. Check the middle for doneness by inserting a toothpick into the middle of the loaf. Bread is done when a toothpick comes out with no wet batter.
Cool and Finish with Icing
Allow bread to cool in the pan for 30 minutes before removing. Top with vanilla frosting, if desired.
Want my Top 5 Muffin Recipes?
How to Make Carrot Cake Banana Muffins
To make this banana and carrot cake bread into muffins, follow the recipe as written, then scoop the batter into a greased or lined 12-cup muffin tin. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Serving Suggestions
I love to serve this carrot bread for Easter, but you can make it any time of year. Some of my favorite ways to serve include:
- Breakfast or Brunch: Sliced fresh with a fresh carafe of coffee nearby.
- Afternoon Treat: I steal a nibble or two when I need a moist, warming pick-me-up in the late afternoon.
- Dessert: Make it an epic sweet treat at the end of a meal and serve it with a big dollop of dairy-free, vegan ice cream or coconut whipped cream!
Make Ahead and Storage Instructions
This banana carrot loaf can be made up to 2 days ahead of time. I find that the flavors actually enhance the next day. Simply wrap it tightly in plastic wrap and decorate it with frosting just before you are going to serve. For longer storage, leave the carrot banana bread unfrosted and try:
- Room Temperature: Store wrapped in plastic, under a cake dome or in an airtight container for up to 3 days.
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Let it cool completely. Then, you can either cut it into slices or leave it whole. Place in a freezer safe container or plastic bag, label, date and freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. Feel free to reheat the slices in the microwave for 20-30 seconds.
Recipe Tips:
- Don’t be afraid of oil. I preferred this recipe with oil rather than without oil. Oil helps keep things moist and prevents the bread from drying out. If you tried replacing the oil with applesauce or more mashed banana, I don’t think the loaf would be as soft.
- Do not to overwork the batter. When working with whole wheat flours, the texture can get tough really fast. Before you add in the carrots and walnuts, you should still be able to see flour bits. Just as you are folding in the mix-ins, any flour remaining should disappear.
- Cover the loaf pan with foil halfway through baking to prevent too much browning.
- To check the carrot cake banana bread for doneness, insert a toothpick in the center. If the toothpick comes out with wet batter, it needs more time. I check every 5-10 minutes after the 40-minute mark.
More Healthy Quick Bread Recipes You’ll Love:
If you make this Vegan Carrot Cake Banana Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Vegan Carrot Cake Banana Bread
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour*, see notes
- 1.5 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
Wet Ingredients
- 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 cup well mashed extra ripe bananas, about 2 medium bananas
- 1/3 cup maple syrup
- 1/3 cup oil
- 1/4 cup granulated sugar, optional – see notes
- 1 teaspoon vanilla
- 1/4 cup non-dairy milk
- 1 cup packed finely grated carrots
- ¾ cup finely chopped walnuts
Cream Cheese Frosting
- 4 ounces vegan cream cheese, softened to room temperature
- ½ cup vegan powdered sugar
- 2 tablespoons non-dairy milk of choice, to thin
Instructions
- Preheat oven to 350ºF and line 9×5 inch baking pan with parchment paper; set aside.
- Make flax egg: In large bowl, add flaxseed with water and allow to sit for 4-5 minutes until mixture thickens.
- Dry ingredients: In medium bowl, combine flour, baking soda, salt and spices.
- Combine wet ingredients: In the large bowl with the thickened flaxseed meal, stir in mashed banana, maple syrup, oil, sugar (if using) and vanilla. Add bowl of flour ingredients and start to gently incorporate, then add the milk, carrots and walnuts and continue stirring until just combined. Be careful not to over-work the batter.
- Bake: Transfer batter to the lined pan and bake bread for 45-55 minutes, covering with foil halfway through baking time. Check middle for doneness by inserting toothpick into middle of loaf. Bread is done when toothpick comes out with no wet batter. My bread took the full 55 minutes. Cool for 30 minutes.
- Make the frosting: In a medium bowl using electric mixer, beat together softened cream cheese until light and fluffy, slowly add in powdered sugar, mixing on low speed until combined and add in milk mixing until smooth. Frost bread and top with more crushed walnuts if you’d like.
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