Denne Vegansk gulerodskage bananbrød is a delicious bread recipe that combines two favorite classics: banana bread and carrot cake. It is also egg-free, dairy-free, and vegan-approved.
We love a classic opskrift på vegansk bananbrød, but we also love our vegansk gulerodskage. So here’s a combination of two of our favorite vegan baking recipes in one! Say hello to this moist banana bread filled with shredded carrots and delicious spices.
Ingredienser og erstatninger
This carrot banana bread is basically banana bread with some of the most classic carrot cake ingredients.
- Modne bananer – or yellow bananas. The riper, the sweeter the bread will be.
- Mel til alle formål or spelt flour. Feel free to try any all-purpose gluten-free flour blend containing gums for a gluten-free option. We didn’t test this recipe with gluten-free flour, but although it might work, it will give quite a different texture.
- Revet gulerødder – I use my food processor to make this a breeze!
- Smeltet kokosolie or any vegetable oil you like, including canola oil, olive oil, or melted vegan butter.
- Kokosnød sukker – or brown sugar, sugar, or maple syrup. Liquid sweeteners make the batter a bit denser and gummy.
- Vanille ekstrakt – for smagens skyld.
- Valnødder – Walnuts bring a ton of benefits, including omega-3 fatty acids and antioxidants (kilde). If you don’t like walnuts, you can use pecans or crushed hazelnuts instead.
- Kanel og muskatnød – for a classic fall flavor.
- Bagepulver og Bagepulver – to give the bread an airy crumb.
How To Make Vegan Carrot Cake Banana Bread
Let’s see how you can make this simple bread in one bowl.
- First, peel bananas and mash with a fork on a chopping board until smooth and almost no lumps form. You can also beat the bananas in the bowl of a stand mixer using the paddle attachment.
- Measure the amount called by the recipe and set it aside in a large bowl.
- Add coconut sugar, melted coconut oil, and vanilla into the bowl with the mashed bananas.
- Meanwhile, peel and shred carrots using a hand grater on the thicker attachment. Set aside the amount required by the recipe.
- Stir until all wet ingredients are well combined with sugar.
- Then, stir in the remaining dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold in the carrots and chopped walnuts at the end and stir until just combined.
- Don’t over-mix the banana carrot batter, or the bread will be dense and heavy.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper with oil spray and set it aside.
- Fill the loaf pan with the carrot banana bread batter and bake on the center rack of the oven until a toothpick inserted in the center comes out clean. You can add a piece of foil on top of the bread halfway if it browns too fast on top.
- Let it cool down for 5 minutes in the pan, then using the hanging part of parchment, pull out the bread and release it on a wire rack.
- Cool the bread down entirely before frosting.
Add-Ons
This carrot banana bread is amazing with walnuts as in the base recipe.
But, you can swap the nuts or add some of the below ingredients to the nuts. Fold in between 1/4 cup to 1/2 cup of:
- Tørrede rosiner
- Tørrede tranebær
- Revet kokosnød
- Chokoladechips
Serveringsideer
This carrot banana bread is absolutely delicious on its own as it already contains a sweet, creamy cream cheese frosting.
But, you can add some of the toppings below onto each slice if desired.
- Jordnøddesmør
- Mandelsmør
- Chiafrømarmelade
- Dato karamel
Frosting The Carrot Bread
A carrot bread without frosting is not as delicious, so we highly recommend picking one of the two vegan frosting options below to spread on top of your bread.
These frosting recipes are larger than the amount needed for this bread, so you will have leftovers to freeze or make half the recipe. The best frostings for carrot bread are:
Frost the cooled banana bread with some of the frosting above using a spatula.
Opbevaring
This banana bread contains carrots, and therefore it’s best to store your banana bread in the fridge in an airtight box.
Also, avoid pre-slicing the bread to keep its crumbs ultra-moist. Store it for up to 4 days in the fridge or up to 3 months in the freezer. Thaw the day before in the fridge before serving.
Ofte stillede spørgsmål
Below I listed the most common answer to your questions about this vegan carrot banana bread.
Yes, you can make banana zucchini bread with this recipe. But, grated zucchini contains way more water than carrots. So first, grate and drain the zucchini in a towel to remove all excess water. Then, add to the recipe.
Alternatively, you can use my Zucchini bananbrød recipe for perfect results.
All-purpose gluten-free flour that contains gums will most like work but will give a different bread texture.
We didn’t try the banana bread oil-free, but usually, you can replace the oil with the same amount of applesauce or hjemmelavet græskarpuré eller sød kartoffelpuré.
Start by making one of my frostings and then sprinkle some toasted chopped walnuts, fresh banana slices, and toasted coconut chips on top of the bread.
More Vegan Quick Bread Recipes
I love to bake fruit bread, especially banana bread. Below are my other delicious baked goods recipes for you to try.
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Vegansk gulerodskage bananbrød
Ingredienser
- 1 ½ kop Moset banan - ca. 4 store gule/modne bananer, skrællede og mosede
- ⅓ kop Kokosnød sukker - eller sukker
- ⅓ kop Smeltet kokosolie
- 1 teske Vanille ekstrakt
- 1 ½ kop Mel til alle formål - or white spelt flour
- 2 teske Bagepulver
- ½ teske Bagepulver
- ½ teske Kanel
- ¼ teske muskatnød
- ¼ teske Salt
- 1 kop Strimlet gulerod
- ⅓ kop Hakkede valnødder
Glasur
- 1 parti Cashew Frosting Recipe
Instruktioner
- Forvarm ovnen til 180 °C. Beklæd en brødform på 23 x 13 cm med bagepapir. Smør papiret og formen med kokosolie. Sæt til side.
- Skræl og mos bananerne med en gaffel på en plan overflade. Mål den nøjagtige mængde, der kræves i opskriften: 2,4 dl + 1,8 dl mosede bananer.
- In a large mixing bowl, combine the mashed bananas, sugar, melted coconut oil, and vanilla extract.
- Stir in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined, then fold in the shredded carrots and walnuts. Don't over mix or the bread can be gummy.
- Transfer the batter to the loaf pan and bake for 50-55 minutes at 350°F (180°C).
- Let the bread cool for 5 minutes in the pan, then lift the parchment paper to release it onto a cooling rack.
Glasur
- Cool completely before frosting with cashew frosting. Decorate with toasted walnuts, coconut chips, and fresh banana slices.
- Opbevares i en lufttæt kageæske i 4 dage i køleskabet eller fryses. Optøs dagen før ved stuetemperatur.
what can I use instead of cashew frosting please?
Prøv min vanilje frosting.
Made this at the weekend, wow, it was delicious. Used gluten free flour, that’s was the only substitute. And made the cashew icing. Will definitely be making it again soon.
Thank you so much! I am so happy it works with gluten free flour too, thanks for sharing with me. I often get asked if it’s possible to use all-purpose gluten-free flour, it will help many readers.
Hi Carine! Why does it require so much oil? Could I reduce the amount or would it end up being too dry? I’m trying to count down on the calories.
Mange tak på forhånd.
Varmeste hilsener,
Belén
P.S. I love your recipes :):)
This cake is larger than classic cakes. A classic cake is 9-inch, serve 12 slice, this one is a 9×13 and serve 16 slice. It means the oil per serve is actually the same as for a recipe calling for 1/3 cup and 12 serve. What you can try though, if you like less oil, is to swap some of the oil for more applesauce. The cake will definitely be heavier, less light and fluffy. I hope it helps.
Can I use maple syrup instead of coconut sugar?
No, if you use a liquid sweetener the bread will be gummy and dense.
So good and so easy. I’ve made it 3 times. This recipe is a keeper.
Tak skal du have!!
Can you use another oil instead like olive?
Any vegetable oil would work!
Kan jeg bruge havremel i stedet?
Nej, det vil ikke virke, jeg beklager.
Genuinely curious, why won’t oat flour? Can I pair it with another flour?
100 % oat flour make this bread very dense and dry, may be you can have a great outcome with 50 % oat and 50% all-purpose flour.
Can I make it sugar free? Can I add blended dates instead of any sugar?
Yes, you can remove the sweetener or use date sugar. Blended dates will add more moisture and can turn the crumb very gummy.
Can I use applesauce instead of coconut oil?
I didn’t try this option, it could work I guess