Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
310 kcal
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Cuisine
Vegan, gluten-free
Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread
Description
The Vegan Gluten free Banana Bread incorporates almond and coconut flours with potato starch, along with grated carrots and bananas for natural sweetness and moisture. Cinnamon or pumpkin pie spice enhances the flavor profile, while lime juice and flaxseed meal act as leavening and binding agents. The batter is thick and muffin-like before baking in a lined loaf pan to a firm yet tender texture.
The addition of chopped nuts or dried fruit can provide textural contrast and elevate the flavor complexity. Baking time is about 45 to 50 minutes, tested by a nearly clean toothpick, ensuring moistness without raw center.
This bread serves well as a healthy breakfast or snack option, storing well at room temperature for a day and refrigerated for up to four days to maintain freshness.
Variations include adding seeds, oats, or nuts for a heartier loaf, appealing to those seeking filling and diverse textures.
Ingredients
Dry:
- 3/4 cup almond flour 2 Tbsp
- 1/4 cup potato starch
- 1.25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp citric acid (optional)
- 1/4 tsp salt
- 1 tsp cinnamon or pumpkin pie spice or a mix of cinnamon and cardamom
- 1/4 cup coconut small shreds, shredded
- 1/4 cup coconut flour , use 1/3 cup rice flour as sub
- 1/4 cup pecans or walnuts
- 2 tbsp dried fruit or more; chopped dates or chocolate chips
- 1 cup carrot grated
Wet:
- 2 banana small to medium size, not too large, ripe
- 1/2 cup non-dairy milk such as almond milk
- 1 tsp lime juice use 2 tsp if omitting citric acid, or lemon juice
- 1 tbsp flax seed meal or chia seeds
- 4 tbsp sugar , less or more depending on ripeness of bananas
- 1 tsp vanilla extract
- 2 tbsp neutral cooking oil use applesauce to make oilfree, generic cooking oil
Instructions
- Line a loaf pan with parchment. Preheat the oven to 365 degrees F (185 deg C).
- Mix everything under dry except carrots and set aside. Mix well using a whisk. Add carrots and lightly mix.
- Blend everything under wet until smooth, Alternatively, mash the banana really well and mix in the rest of the ingredients until well combined.
- Combine dry and wet and mix in till just about combined into a thick muffin like batter. If the mixture is thin, add a tbsp more coconut flour or potato starch.
- Transfer the thick batter to the lined loaf pan. Even it out using a spatula. Top with additional coconut or walnuts
- Bake for 45 to 50 minutes, test with toothpick from he center, it should come out almost clean.
- Let cool in the pan for 10 mins then remove from the pan carefully and let cool on the counter lightly covered. Slice when completely cool. Store on the counter for the day and refrigerated for upto 4 days.
Notes
- Consider adding seeds, nuts, or oats to the batter for a more substantial breakfast bread.
- One loaf yields about six servings; one serving equals two slices.
- Store bread at room temperature for up to one day or refrigerate for up to four days to extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5.2g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3.8g | 19% |
| Sodium | 205mg | 9% |
| Potassium | 432mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 3590IU | 72% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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