Vegan Carrot Banana Bread

by Christin Gillespie

This Vegan Carrot Banana Bread is incredibly moist, full of spices, and is loaded with sweet carrots. It’s a simple vegan banana bread recipe that can be enjoyed as an easy breakfast or as a delicious snack.

Carrot banana bread on a metal cooling rack. 3 slices cut and placed in front of the large loaf.

This Vegan Carrot Banana Bread contains no eggs and no dairy, but is so delicious, you won’t even be able to tell the difference. Plus, this tasty banana bread recipe is great, since it allows you to add extra vegetables into your day.

How to make Vegan Carrot Banana Bread

Preheat oven to 350 degrees Fahrenheit. 

Add the overripe bananas to a high-speed blender and puree until smooth. Measure and make sure you have 1 3/4 cup worth. Add to a large bowl and add in all remaining wet ingredients. Whisk together

Purred banana, along with coconut sugar, coconut oil, non-dairy milk, and vanilla extract mixed together in glass mixing bowl, on a white marble counter with a whisk in the bowl.

 Next, add in all remaining dry ingredients, besides the carrots and mix well with a spatula. Then, ently fold in the carrot ribbons in the bowl.

Whole wheat flour, cinnamon, baking soda, baking powder stirred inn with the purred banana, coconut sugar, coconut oil, non-dairy milk, carrot ribbons, and vanilla extract in glass mixing bowl, on a white marble counter.

Transfer the batter to a loaf pan lined with parchment paper. Sprinkle with chopped walnuts, coconut sugar, and shredded coconut, if desired. Bake for 50 minutes or until a toothpick comes out clean.

Carrot banana bread in a loaf pan. Topped with chopped walnuts, coconut sugar, and coconut sugar, on a white marble counter.

Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool completely, for about 90 minutes to 2 hours, before slicing. It’s important that it’s cool or it will crumble. If you slice it early, it’ll still taste great, but it may crumble.

Sliced carrot banana bread topped with chopped walnuts, coconut sugar, and coconut sugar, on a cooling rack on a white marble counter.

Recipe substitutions & variations

This Vegan Carrot Banana Bread can be easily altered to accommodate your dietary/pantry needs.

Sugar: I used coconut sugar, but light brown sugar or pure cane sugar works as well.

Whole wheat flour: Don’t have whole wheat flour on hand? Use spelt flour, unbleached all-purpose flour, or gluten-free flour.

Oil: You can substitute the coconut oil with avocado oil, or even make it a oil-free banana bread, by using applesauce.

Add ins: If you love nuts or dried fruit, try adding those into the batter.

Toppings: I sprinkled some walnuts, coconut sugar, and coconut flakes, but you can top whatever you like, or not have any.

Tips for making Vegan Carrot Banana Bread perfectly

  • Use overripe bananas. This will add natural sweetness to your banana bread.
  • Puree bananas. Majority of banana bread recipes require you to mash the bananas, but in this recipe, it’s best to puree them. The texture is much better and the banana bread remains moist.
  • Let the bread cool completely before slicing. While the bread cools, it will maintain to rise. I recommend letting it cool for 90 minutes to two hours to keep the bread as fluffy as possible.
  • Don’t overmix the batter. Mix until combined and then fold in the carrots. Over-mixing can lead to tough and dense bread.
  • Use fresh baking powder and baking soda. If your carrot banana bread doesn’t rise, it could because your baking powder or baking soda is old.

Banana Bread Q/As

CAN I MAKE VEGAN CARROT BANANA BREAD GLUTEN-FREE?

Yes! You can make carrot banana bread gluten-free by using any gluten-free flour or buckwheat flour.

CAN I MAKE THIS VEGAN CARROT BANANA BREAD OIL-FREE?

Absolutely! Replace the oil with applesauce. The loaf will be denser, but the flavor will still remain the same.

HOW LONG DOES VEGAN CARROT BANANA BREAD LAST?

You can safely store your Vegan Carrot Banana Bread in the freezer for up to 3 months, if stored in a freezer safe container or bag. Simply thaw in the refrigerator before eating. Vegan Carrot Banana Bread also lasts for 3-4 days on the counter. To prevent the crust from drying out, keep covered. Alternatively, store in the refrigerator for up to a week.

Carrot banana bread on a metal cooling rack. 3 slices cut and placed in front of the large loaf.

For more breakfast treats:

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Carrot banana bread on a metal cooling rack. 3 slices cut and placed in front of the large loaf.

Vegan Carrot Banana Bread

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60
  • Yield: 810 slices 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Carrot Banana Bread is incredibly moist, full of spices, and is loaded with sweet carrots. It’s a simple vegan banana bread recipe that can be enjoyed as an easy breakfast or as a delicious snack.


Ingredients

Scale

Wet

  • 3 large or 4 small ripe bananas (1 3/4 cups pureed)

  • 1/4 cup coconut oil

  • 1/2 cup non-dairy milk

  • 1/3 cup coconut sugar

  • 1 tsp vanilla extract

Dry

  • 2 cups whole wheat flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp cinnamon 

  • 1/2 tsp nutmeg

  • 1/2 tsp ginger

  • 3 carrots, ribbons or shredded

Optional Toppings


Instructions

  • Preheat oven to 350 degrees Fahrenheit. 

  • Add the bananas to a high-speed blender and puree until no lumps remain. Measure and make sure you have 1 3/4 cup worth. 

  • Add to a bowl and add in all remaining wet ingredients. Whisk together.

  • Add in all remaining dry ingredients aside from the carrots and mix well with a wooden spoon.

  • Gently fold in the carrots. 

  • Add the batter to a loaf pan. Sprinkle with additional chopped walnuts, coconuts sugar, and coconut flakes, if desired. 

  • Bake for 50-60 minutes or until a toothpick comes out clean. Be sure to cover halfway through, if topping with walnuts, to prevent from burning. In my oven, a toothpick is usually clean at 50 minutes, but I usually add a few extra minutes to ensure the center is fully cooked.

  • Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool for about 2 hours before slicing. It’s important that it’s cool or it will crumble more easily since it really takes its shape as it cools! If you slice it early, it’ll still taste great, but it may sink a bit in the middle and crumble more easily.



Notes

  • Use overripe bananas. This will add natural sweetness to your banana bread.
  • Let the bread cool completely before slicing. While the bread cools, it will maintain to rise. I recommend letting it cool for 90 minutes to two hours to keep the bread as fluffy as possible.
  • Don’t overmix the batter. Mix until combined and then fold in the carrots. Over-mixing can lead to tough and dense bread.
  • Use fresh baking powder and baking soda. If your carrot banana bread doesn’t rise, it could because your baking powder or baking soda is old.
  • Safely store in the freezer for up to 3 months, if stored in a freezer safe container or bag. Simply thaw in the refrigerator before eating. It lasts for 3-4 days on the counter and to prevent the crust from drying out, keep covered. Alternatively, store in the refrigerator for up to a week.
  • Use gluten-free friendly flour or buckwheat flour for a gluten-free option.
  • Make it oil free by replacing the oil with applesauce. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 192kcal
  • Sugar: 10g
  • Sodium: 159mg
  • Fat: 6g
  • Carbohydrates: 33g
  • Protein: 4g

Keywords: vegan carrot banana bread, vegan banana bread, easy vegan banana bread

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