Carrot banana bread - this easy vegan loaf cake is super moist and delicious thanks to both banana and grated carrot. It is not too sweet so is perfect for breakfast and snacking. Eggless and dairy free.
This vegan carrot banana bread is the perfect cake for snacking; it is not too sweet and pretty low in fat too. It is also full of fruit and veg and uses part wholemeal flour; healthy enough for breakfast I say!
It is a very simple banana bread recipe, adapted from my vegan chocolate chip banana bread, with grated carrot and extra spices to give it a different twist.
How To Make Vegan Carrot Banana Bread:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by grating your carrot, you want 150g which is about two small-medium carrots. Use the coarse rather than the fine side of the grater otherwise the cake might end up being a bit too moist.
Next you want to squeeze most of the excess moisture out of the grated carrot with some kitchen towels. There is no need to fully wring it out but you do want to pat it dry as best you can. After drying you should have about 120g of grated carrot left. Set it aside while you prepare the batter.
In a large bowl sift together plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
In a separate bowl mash three medium bananas (300g) then whisk in some neutral oil*, non-dairy milk (I use soy but any should be fine), light brown soft sugar (or you could use coconut sugar), vanilla extract and cider or white wine vinegar.
*(I use sunflower but any oil is fine. If you use melted coconut oil then make sure that your milk is lukewarm so that the oil doesn't resolidify)
Pour the wet ingredients into the dry and mix gently with a balloon whisk until no dry spots remain then stir through the grated carrot.
Pour the batter into a greased and lined loaf tin, spread it level and bake for about 60-75 minutes until a skewer inserted into the centre comes out clean.
Leve the cake to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. It will keep for up to four days in an airtight container.
Make sure that you squeeze the excess moisture out of the grated carrot, you don't want the cake to end up being soggy.
Use the coarse rather than the fine side of the grater for the same reason.
Don't over-beat the batter as that can make the banana bread tough, just mix it until the wet and dry ingredients are combined.
If you want, this vegan carrot banana bread would be lovely with a couple of handfuls of chopped walnuts, pecans or raisins stirred through the batter along with the carrot.
More Vegan Banana Recipes:
- Fluffy vegan banana pancakes
- Banana bread cinnamon rolls
- Easy vegan banana bread
- Vegan chunky monkey ice cream
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Vegan biscoff banana bread
- Vegan chocolate banana bread
- Vegan Banana nut muffins
- Vegan banana cake with peanut butter chocolate frosting
- Nutella swirled banana yeast bread
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Carrot Banana Bread (Vegan)
- 150 g (2 small) carrots
- 300 g (3 medium) very ripe bananas
- 80 ml (⅓ cup) neutral oil (I used sunflower) (or use melted coconut oil)
- 60 ml (¼ cup) unsweetened non-dairy milk (I used soy) (warm if using coconut oil)
- 120 g (⅔ cup) light brown soft sugar (or coconut sugar)
- 1 tsp cider or white wine vinegar
- 1 tsp vanilla extract
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 80 g (⅔ cup) plain wholemeal flour (or more all-purpose)
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
- Grate the carrot using the coarse side of the grater. Squeeze the grated carrot dry using paper towels; there should be about 120g left after squeezing. Set aside.
- Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
- Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
- Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
- Add the grated carrot and stir through.
- Pour the batter into the prepared tin and spread level. Bake for about 60-70 minutes until a skewer inserted into the centre comes out clean. Cover the cake loosely with tin foil part way through baking if the top starts to get too dark.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.
- If you want you can add a couple of handfuls of chopped walnuts, pecans or raisins to the batter along with the carrot.