ito Vegan Carrot Cake Banana Bread 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 resipe ng vegan na tinapay na saging, but we also love our vegan carrot cake. 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.
Ingredients at Substitutions
This carrot banana bread is basically banana bread with some of the most classic carrot cake ingredients.
- Hinog na Saging – or yellow bananas. The riper, the sweeter the bread will be.
- Flour ng Lahat-Lyong 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.
- Ginadgad na Karot – I use my food processor to make this a breeze!
- Natunaw na Langis ng Niyog or any vegetable oil you like, including canola oil, olive oil, or melted vegan butter.
- Asukal ng niyog – or brown sugar, sugar, or maple syrup. Liquid sweeteners make the batter a bit denser and gummy.
- Vanilla Extract – para sa lasa.
- Mga nogales – Walnuts bring a ton of benefits, including omega-3 fatty acids and antioxidants (pinagmulan). If you don’t like walnuts, you can use pecans or crushed hazelnuts instead.
- kanela at duguan – para sa klasikong lasa ng taglagas.
- Paghurno Powder at Baking soda – 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.
Mga Add-on
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:
- Pinatuyong pasas
- Tuyong mga kranberya
- Ginutay-gutay na niyog
- Mga chips ng tsokolate
Mga Ideya sa Paghahatid
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.
- Peanut butter
- Almond butter
- Chia seed jam
- Caramel ng petsa
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.
Imbakan
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.
Mga madalas na tanong
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 Banana Bread 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 homemade na kalabasang puree o puree ng kamote.
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.
Nagustuhan mo ba ang resipe na ito?
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Vegan Carrot Cake Banana Bread
Ingredients
- 1 ½ tasa Minasang Saging - mga 4 na malalaking dilaw/hinog na saging, binalatan, dinurog
- ⅓ tasa Asukal ng niyog - o asukal
- ⅓ tasa Natunaw na Langis ng Niyog
- 1 kutsarita Vanilla Extract
- 1 ½ tasa Flour ng Lahat-Lyong - or white spelt flour
- 2 kutsarita Paghurno Powder
- ½ kutsarita Baking soda
- ½ kutsarita kanela
- ¼ kutsarita duguan
- ¼ kutsarita Asin
- 1 tasa Ginutay-gutay na Karot
- ⅓ tasa Tinadtad na mga Walnut
Aysing
- 1 pulutong Cashew Frosting Recipe
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Lagyan ng mantika ang papel at pan ng langis ng niyog. Itabi.
- Balatan, durugin ang mga saging gamit ang tinidor sa patag na lugar. Sukatin ang eksaktong dami na kailangan ng recipe: 1 tasa + 1/2 tasa ng dinurog na saging.
- 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.
Aysing
- Cool completely before frosting with cashew frosting. Decorate with toasted walnuts, coconut chips, and fresh banana slices.
- Itabi sa isang lalagyan na hindi mapapasukan ng hangin ang keyk sa loob ng 4 na araw sa refrigerator o i-freeze. Lasawin isang araw bago ang pagluluto sa temperatura ng kuwarto.
what can I use instead of cashew frosting please?
Subukan ang aking vanilla 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.
Maraming salamat in advance.
Mainit na pagbati,
Kapanganakan eksena
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.
Salamat po!!
Can you use another oil instead like olive?
Any vegetable oil would work!
Can I use oat flour instead?
Hindi, hindi ito gagana, pasensya na.
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