Carrot Cake Banana Bread Recipe
Ingredients:
- 2 cups white, spelt, or oat flour (or try using almond flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- Optional: 1/8 tsp nutmeg
- 1 1/2 cups mashed overripe banana (for a banana-free option, see a vegan carrot cake recipe)
- 1/2 cup finely shredded carrot
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup milk of choice or water
- 1/4 cup oil or additional water
- 2 tsp pure vanilla extract
- Optional: Crushed walnuts, shredded coconut, etc.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, baking soda, cinnamon, baking powder, salt, and nutmeg (if using).
- In a separate bowl, whisk together the mashed banana, shredded carrot, maple syrup (or honey/agave), milk, oil (or additional water), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined to form a batter. If desired, fold in crushed walnuts or shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake on the center rack for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the bread to cool completely before covering and refrigerating it overnight. The taste and texture improve significantly by the second day and even more by the third day as it gets sweeter.
- Slice and freeze any leftovers for up to a month.
If you’d like to frost the bread, you can use about 1/2 cup of softened coconut butter (sweetened if desired) or try a frosting recipe of your choice.
Enjoy this delicious and moist carrot cake banana bread!