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!
What You Need for Vegan Carrot Cake Banana Bread
In the large bowl with the thickened flaxseed meal, stir in mashed banana, maple syrup, oil and vanilla.
Step One
Add the bowl of flour ingredients and start to gently incorporate, then add the milk, carrots and walnut.
Step Two
Bake at 350ºF for 45-55 minutes, covering with foil halfway through baking time.
Step Three
Allow bread to cool in the pan for 30 minutes before removing. Top with vanilla frosting, if desired.
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
STORAGE
STORAGE
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.
WARMED UP
WARMED UP
Thaw overnight in the fridge or right on the kitchen counter. Feel free to reheat the slices in the microwave for 20-30 seconds.
Carrot cake + banana bread is kind of the best of both worlds!