Vegan Carrot Cake Banana Bread
This cake is a delightful combination of two beloved treats. The recipe features mashed bananas, grated carrots, and a touch of cinnamon, creating a moist and flavorful loaf. It is made with vegan-friendly ingredients such as maple syrup, coconut oil, and plant-based cream cheese. The result is a delicious, dairy-free, and egg-free treat that can be enjoyed for breakfast, snack, or dessert. This vegan twist on a classic recipe is sure to satisfy your cravings while providing a healthier option.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Grater
- Loaf Pan
- Cooling Rack
Ingredients
- 4 large very ripe bananas mashed
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil or olive oil
- 2 ¼ cups self-raising flour or 2 1/4 cups plain flour mixed with 3 tsp baking powder and 1/2 tsp salt
- 2 large carrots grated
- 2 tsp cinnamon
- ½ cup chopped pecans
Optional Topping:
- 3 tbsp vegan cream cheese or Philadelphia cream cheese
- 2 tbsp vegan vanilla yogurt or plain or 2 tbsp crème fraîche
- 1 tbsp maple syrup
- ½ tsp cinnamon
Instructions
- Preheat the oven to 356°F (180°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, combine the mashed bananas, maple syrup, and melted coconut oil or olive oil.4 large very ripe bananas, 1/3 cup maple syrup, 1/3 cup melted coconut oil or olive oil
- Fold in the grated carrots, cinnamon, and chopped pecans, ensuring they are evenly distributed throughout the batter.2 large carrots, 2 tsp cinnamon, 1/2 cup chopped pecans
- Add the self-raising flour (or plain flour mixed with baking powder and salt) to the bowl and stir until well combined.2 1/4 cups self-raising flour
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- For the optional topping, in a small bowl, combine the vegan cream cheese (or Philadelphia cream cheese), vegan vanilla yogurt (or plain yogurt or crème fraîche), maple syrup, and cinnamon. Mix until smooth and well combined.3 tbsp vegan cream cheese or Philadelphia cream cheese, 2 tbsp vegan vanilla yogurt, 1 tbsp maple syrup, 1/2 tsp cinnamon
- Once the carrot cake banana bread has cooled, drizzle the topping over the loaf or spread it evenly on top. Drop some extra chopped pecans.
- Slice and serve the carrot cake banana bread, and enjoy!
- Note: This recipe can be made vegan by using vegan cream cheese, vegan yogurt, and maple syrup. Alternatively, you can use regular cream cheese, yogurt and honey if you prefer non-vegan options.
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This loaf cake can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Ripe Bananas: Ensure that the bananas are very ripe for the best flavour and sweetness. Overripe bananas with brown spots are perfect for this recipe.
Tip 2: Carrots: Grate the carrots finely for even distribution throughout the bread. Squeezing out excess moisture from the grated carrots can prevent the bread from becoming too wet.
Tip 3: Baking Time: Baking times can vary depending on your oven and the size of the loaf pan. Always perform the toothpick test to ensure the bread is fully baked.