Vegan Carrot Cake Banana Bread
Servings: 9 x5 inch loaf
Calories: 149kcal
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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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 9x5 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.
Notes
Feel free to use 1 large eggs if not egg free or vegan.
This bread recipe 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
Nutrition
Serving: 1/15th | Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 131mg | Fiber: 3g | Sugar: 8g