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Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread
4.7 from 51 votes

Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread

This grain-free vegan Banana and Carrot Bread combines almond flour, coconut flour, grated carrots, and ripe bananas into a moist loaf with warming spices. Sweetened with sugar and flavored with vanilla and lime juice, the bread offers a tender crumb suitable for breakfast or snacks. The recipe uses flaxseed meal as a binder and allows optional additions like nuts or dried fruits for texture variety.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6
Calories: 310 kcal
Course: Dessert, Breakfast
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Line a loaf pan with parchment. Preheat the oven to 365 degrees F (185 deg C). 
  2. Mix everything under dry except carrots and set aside. Mix well using a whisk. Add carrots and lightly mix.
  3. Blend everything under wet until smooth, Alternatively, mash the banana really well and mix in the rest of the ingredients until well combined.
  4. 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.
  5. Transfer the thick batter to the lined loaf pan. Even it out using a spatula. Top with additional coconut or walnuts
  6. Bake for 45 to 50 minutes, test with toothpick from he center, it should come out almost clean. 
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 310

% 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.