Servings
Font
Back
5.0 from 3 votes

Vegan Carrot Cake Banana Bread

This Vegan Carrot Cake Banana Bread recipe is a mash-up of carrot cake and banana bread mixed and baked into a moist loaf. Finished with sweet vanilla icing and an extra sprinkle of walnuts, it's perfect for the Easter and spring season!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 9 x5 inch loaf
Calories: 149 kcal
Course: Bread
Cuisine: American

Ingredients

Dry Ingredients
  • 2 cups whole wheat pastry flour* see notes
  • 1.5 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
Wet Ingredients
  • 1 tablespoon flaxseed meal + 3 tablespoons water
  • 1 cup well mashed extra ripe bananas about 2 medium bananas
  • 1/3 cup maple syrup
  • 1/3 cup oil
  • 1/4 cup granulated sugar optional – see notes
  • 1 teaspoon vanilla
  • 1/4 cup non-dairy milk
  • 1 cup packed finely grated carrots
  • ¾ cup finely chopped walnuts
Cream Cheese Frosting
  • 4 ounces vegan cream cheese softened to room temperature
  • ½ cup vegan powdered sugar
  • 2 tablespoons non-dairy milk of choice to thin

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line 9x5 inch baking pan with parchment paper; set aside.
  2. Make flax egg: In large bowl, add flaxseed with water and allow to sit for 4-5 minutes until mixture thickens.
  3. Dry ingredients: In medium bowl, combine flour, baking soda, salt and spices.
  4. Combine wet ingredients: In the large bowl with the thickened flaxseed meal, stir in mashed banana, maple syrup, oil, sugar (if using) and vanilla. Add bowl of flour ingredients and start to gently incorporate, then add the milk, carrots and walnuts and continue stirring until just combined. Be careful not to over-work the batter.
  5. Bake: Transfer batter to the lined pan and bake bread for 45-55 minutes, covering with foil halfway through baking time. Check middle for doneness by inserting toothpick into middle of loaf. Bread is done when toothpick comes out with no wet batter. My bread took the full 55 minutes. Cool for 30 minutes.
  6. Make the frosting: In a medium bowl using electric mixer, beat together softened cream cheese until light and fluffy, slowly add in powdered sugar, mixing on low speed until combined and add in milk mixing until smooth. Frost bread and top with more crushed walnuts if you'd like.

Notes

  • Feel free to use 1 large eggs if not egg free or vegan.
  • This bread recipe does not convert well with a 1:1 gluten-free baking flour. If looking for a gluten-free recipe, I'd suggest my Paleo Carrot Cake Muffins

Nutrition Information

Serving 1/15th Calories 149kcal (7%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 131mg (5%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 9x5 inch loaf

Amount Per Serving

Calories 149

% Daily Value*

Serving 1/15th
Calories 149kcal 7%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 131mg 5%
Fiber 3g 12%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.