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Add some excitement to your traditional banana bread with carrots! This vegan carrot banana bread is tender and full of flavour making it a perfect dessert or afternoon snack.
Not only is it healthy – it’s also dairy-free and egg-free, low in fat, not too sweet but yet super moist. The batter may also incorporate some nuts, raisins and other dried fruits and vegetables; flexible and really good for health-conscious folks I say! It’s also perfect for a light breakfast, too!
Vegan Carrot Banana Bread
Preheat oven to 350F.
Lightly grease a 9 x 5 bread pan with oil.
In a large bowl, mix flour, cinnamon, baking powder & soda and salt with a large slotted spoon.
In a separate small bowl, put together the sugar, milk and oil and mix until well dissolved.
Mash the bananas.
Combine all the mixtures and mashed bananas altogether until well mixed.
Add in the grated carrots and fold again.
Fill the bread pan with batter and bake for about 55 mins., preferably on the oven’s middle rack. (Rotate the pan after about 25 to 30 minutes.)
Rest and cool for 10 minutes. Remove from pan and allow to cool completely.
Slice into thinner portions. Best served warm or at room temperature.
Ingredients
Directions
Preheat oven to 350F.
Lightly grease a 9 x 5 bread pan with oil.
In a large bowl, mix flour, cinnamon, baking powder & soda and salt with a large slotted spoon.
In a separate small bowl, put together the sugar, milk and oil and mix until well dissolved.
Mash the bananas.
Combine all the mixtures and mashed bananas altogether until well mixed.
Add in the grated carrots and fold again.
Fill the bread pan with batter and bake for about 55 mins., preferably on the oven’s middle rack. (Rotate the pan after about 25 to 30 minutes.)
Rest and cool for 10 minutes. Remove from pan and allow to cool completely.
Slice into thinner portions. Best served warm or at room temperature.
Notes
Notes
- For best results, make sure to follow the ingredients and the directions precisely.
- 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.
- Cold milk will harden coconut oil so make sure your milk is at room temperature.
- For an oil-free bread, use apple sauce instead of oil.
- For gluten-free bread, use a GF flour blend.
- For storage: Covered bread on the counter lasts 3 days or in the fridge for about 1 week. Bread in an airtight container/bag stored in the freezer can last up to 3 months, but make sure to thaw the bread overnight in the fridge before removing.
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