Carrot Banana Bread (Vegan)
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
Ingredients
- 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
Instructions
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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.
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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.
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Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
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Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
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Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
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Add the grated carrot and stir through.
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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.
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Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
Recipe Notes
- 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.
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Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.
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If you want you can add a couple of handfuls of chopped walnuts, pecans or raisins to the batter along with the carrot.