Carrot Cake + Banana Bread all baked into one delicious loaf. Whole grain, vegan recipe.
Mmm, you guys… I just love all kinds of banana bread.
And it’s been a while since I’ve made a good loaf of banana bread. I’m talking a grain-based, tastes (kind of) like “mom’s banana bread” recipe – ya know what I mean?
Except this one is a carrot cake banana bread recipe made without eggs or dairy – but honestly I don’t think anyone would know. Oh and we’re using whole grains. I love a good almond flour bread recipe, but sometimes you just want something like what your grandma would bake…
If your grandma bakes? I can’t recall my grandma baking to be honest… But I imagine for those of you with grandmas that bake/baked, this carrot cake banana bread would be similar to that OG recipe but with a modern, healthier twist.
Vegan Carrot Cake Banana Bread
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.
Ingredients You Need Are:
- mashed banana – because it’s part banana bread, duh/
- maple syrup – for the main sweetener.
- oil – to keep things moist
- non-dairy milk – to thin the batter a bit
- vanilla – for flavor
- milled flaxseed + water – for the “egg”
- whole wheat pastry flour – my favorite flour for baking quickbreads and muffins. Though half whole wheat, half all-purpose may be subbed. Or all whole wheat white.
- baking soda & salt – leavening agent, flavor enhancer.
- spices – cinnamon, nutmeg and ginger
- grated carrots – the “carrot cake” part of this carrot cake banana bread
- walnuts – I love a little walnut crunch in this bread but feel free to omit if you need.
Some notes about this vegan carrot cake banana bread
FLOUR– This recipe was only tested with whole grain flours, so I can’t recommend any grain-free substitutions. I do have Paleo Carrot Cake Muffins, but this particular carrot cake banana bread recipe was developed for whole grain flours. You can use a mix of whole wheat with all-purpose, whole wheat white or whole wheat pastry flour. Whole wheat pastry flour will give the bread the lightest texture (other than all-purpose).
SWEETENER – The first time I made this recipe I used a granulated sweetener but overall preferred the recipe with maple syrup. If you’re looking for an alternative, the best substitute would be honey or agave syrup. I imagine date syrup would also work, but I haven’t tried this myself. When subbing sweeteners in quick bread and muffin recipes, it’s best to stick with a similar substitute. For example, honey and maple syrup are typically good subs for one another. However if looking to sub a wet sweetener with a dry sweetener, this changes the ratios of the other ingredients.
OIL– While testing this recipe, I preferred the bread with oil versus the version without. Oil just helps keep things moist and prevents the bread from drying out. There is only 1/3 cup here. If you tried replacing the oil with applesauce or more banana, I don’t think the texture would be as soft.
Tips for making the whole grain quick bread
Make sure not to over-work the batter – when using 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. Then as you finish folding in the mix-ins, any flour remaining should disappear.
When baking the cake I covered the loaf pan with foil halfway through 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. After the bread has been in the oven for 40 minutes, I check every 5-10 minutes My loaf took a good 50+ minutes.
Sometimes quick bread recipes can feel like they take forever, but just trust the process and stick to the toothpick method.
This carrot cake banana bread is delicious on it’s own but would also be amazing slathered in your favorite nut butter.
If you make this recipe, be sure to leave a review and comment on the blog! I love hearing from you and it helps others find the recipe too!
- 2 TBSP milled flaxseed + 1/3 cup water
- 1 1/4 cup mashed banana (3 medium bananas)
- 1/3 cup pure maple syrup
- 1/3 cup oil
- 2 tsp vanilla extract
- 1/4 cup non-dairy milk
- Preheat oven to 350ºF and line 9×5 baking pan with parchment paper; set aside.
- In large bowl add flaxseed with water and allow to sit for 4-5 minutes until mixture thickens.
- In medium bowl combine flour, spices, baking soda and salt – leave the carrots and walnuts set aside.
- In the large bowl with the thickened flaxseed meal stir in mashed banana, maple syrup, oil 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.
- 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 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.
- Allow bread to cool in pan for 30 minutes before removing and slicing into. Enjoy!
I used my food processor to grate the carrots. You can also run the S-blade while using the grating attachment to make smaller pieces. 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 if going that route.
Feel free to use 2 large eggs if not egg free or vegan.
- Serving Size: 1/15th
- Calories: 149
- Sugar: 8
- Sodium: 131
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 0