BREADS – FEBRUARY 18, 2025

BANANA Carrot Cake BREAD – Gluten-free and Vegan

This banana carrot cake bread is free from gluten, dairy, and eggs. It is perfect for breakfast, a snack, or even dessert. With a perfect balance of flavors, a soft texture, and just the right amount of spice, you’ll find yourself reaching for another slice. 

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Why you will love it?

This bread is a beautiful fusion of banana bread and carrot cake, two favorites you can’t help but adore. The moist texture of the bananas pairs perfectly with the earthy sweetness of the carrots, and the warm spices bring everything together. The banana flavor is slightly overpowering and rules over the carrot cake flavor, but still makes it work out with a delicious taste.

Whether you’re avoiding gluten or dairy, or just looking for something a little healthier, this Banana Carrot Cake Bread is a great option. It’s plant-based and free from gluten, but still packed with flavor, texture, and moisture. Being mostly allergy-friendly, you can choose to leave out the almonds for a nut-free option.

Lastly, this recipe is easy to make and the ingredients are pretty simple as well. Even if you aren’t an experienced baker, banana bread is always one of the easiest things to bake and this is no exception. You can also bake this into muffins like I do in my Banana Muffin recipe. However, if you prefer the traditional loaf look, bake it in a loaf pan like this one.

Ingredients to make Gluten-Free, and Vegan Banana Carrot Cake Bread:

 Here’s what you’ll need to create this delightful gluten-free and vegan banana carrot cake bread:

• Ripe Bananas: not only provide natural sweetness to the bread but also lend a moist and tender texture.
• Shredded Carrots: for that earthy flavor, also provides moisture.
• Gluten-Free Flour: Look for a high-quality gluten-free flour blend, which will serve as a perfect substitute for regular flour. It ensures the bread remains light and fluffy without compromising on taste or texture. However, you can substitute for all-purpose flour if you have no limitations on gluten
• Lemon juice: adds acidity to react with the baking soda and aid in rising the bread.
• Vegan butter: I use this brand as it is the one I’ve liked the most so far. Adds moisture and richness to the cupcakes.
• Light brown sugar: sweetens while adding a caramelized flavor.
• Dairy-free/ Vegan yogurt: it adds moisture and acidity to the batter, making it soft and tender. Also allows ingredients to bind together more easily. I recently discovered the brand Kite Hill and it works wonders!
• Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile.
• Baking Powder and Baking Soda: leavening agents give the bread that perfect rise, making it light and fluffy.
• Salt: always balances and highlights sweet notes.
• Cinnamon: adds extra flavor and a nice kick to the chocolate flavors.
• Toasted nuts: optional almonds or walnuts work great with this recipe.

Tips for making the best Gluten-Free Vegan Banana Bread:

Now that you have the ingredients, let’s ensure your banana bread turns out as perfect as it can be:

1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Go for bananas with plenty of brown spots for the best results!
2. Choose quality flour: Opt for a high-quality gluten-free all-purpose flour for the best texture and flavor. Alternatively, you can choose to prepare your own if you have a wheat allergy. I use King Arthur Gluten Free Flour
3. Do not overmix: Avoid overmixing the batter to maintain the light and moist texture of the banana bread.
4. Change it up: Add other kinds of nuts, raisins, chocolate chips, or other mix-ins for extra texture and flavor.
5. Let the bread cool before slicing: Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely. This helps it set properly and prevents it from falling apart when sliced.

Gluten-Free and Vegan Banana Carrot Cake Bread

Author: Seidy

This Banana Carrot Cake Bread is a delicious, gluten free and vegan treat that’s perfect for breakfast, a snack, or even dessert. With a perfect balance of flavors, a soft texture, and just the right amount of spice, you’ll find yourself reaching for another slice.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 slices

Ingredients

  

• 2 medium bananas finely mashed (about 230 gr peeled weight, 1½ cups mashed)
• 1 cup shredded carrots 180 g
• 1 tbsp lemon juice
• 1 stick or ½ cup vegan butter melted and cooled until warm (115 g)
• ¾ cup light brown sugar 150 g
• 3 tbsp unsweetened plain or Greek-style vegan yogurt room temperature (40 g)
• 1 tsp vanilla extract
• 2 cups plain gluten-free flour blend 240 g
• 2 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup slivered or chopped almonds can substitute with any nut OPTIONAL

Instructions

 

• Preheat the oven to 375ºF (190ºC) and line a 9×5-inch loaf baking pan with parchment paper.
• In a large bowl, mash the bananas and combine with the lemon juice. Add melted vegan butter, light brown sugar, vegan yogurt and vanilla. Whisk well until combined.
• Add the shredded carrots and whisk until incorporated.
• In another bowl, whisk the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Add the dry ingredients to the wet ingredients and fold or whisk well until fully incorporated and the batter is smooth.
• Pour the batter into the prepared loaf pan smoothing the top. Sprinkle the chopped almonds evenly over the top.
• Bake for about 45 min to 1 hour, or until a toothpick inserted in the middle comes out clean or with just a few crumbs. Bake time depends on your oven and pan used so keep an eye on it. The top should be golden brown and should bounce slightly when you press it with your fingers and a tooth pick inserted in the middle comes out clean.
• If you notice that the bread is browning too quickly but still wet in the center, cover with aluminum foil and continue baking until done. This will prevent your bread from being too brown on the outside.
• Remove from the oven and allow it to cool in the loaf pan on a wire rack for about 10 minutes before transferring it out of the pan. Cool completely on a wire rack.
• Serve warm or at room temperature. Store in an airtight container for 3-4 days.

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Keyword Banana Bread, Banana Bread Muffins, Banana Bread with Chocolate Chips, Banana Cake, Banana Muffins, banana recipes, Carrot Cake Cupcakes, Easy Gluten free recipes, gluten free carrot cake, gluten free recipes

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