Gluten-Free and Vegan Banana Carrot Cake Bread
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.
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 9x5-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.