Lots of baking going on around here lately. I’ve been wanting to make a carrot banana bread and have finally got around to doing it. It’s a nice textured bread, moist but not too moist and not too dense. The batter can handle the addition of walnuts and other dried fruits but for the sake of my daughter I’ve left those out. The recipe is adapted from my Banana Tea Bread which has been a wonderful recipe to work with! I have plenty of notes in this recipe so you can vary it up and change it around when the mood strikes. I don’t usually add anything to breads like these when eating but this would be nice with a smidge of Cashew Sweet Cream. I hope you find you love this carrot banana bread as much as I do. It’s a keeper and a great way to add in extra vegetables! P.S. The cooking holiday season is just around the corner! I have a nice collection on pinterest of 250+ vegan recipes for you to consider adding to your holiday table. Am I missing any great recipes you’d like to see? Let me know and I’ll add it. You can find the resource here: VEGAN THANKSGIVING AND CHRISTMAS RECIPES
Grate your carrots, mash your bananas…
To the dry ingredients, add oil, milk and bananas, mix well but don’t over mix. Lastly, fold in carrots.
My bread just slightly cooled and moved to it’s storage place. Once it’s cooled and covered, it will look a bit moister and darken in color. I did another loaf here where you can see the difference, this is 12 hours after being covered. I would’ve taken more pics of the loaf shown here but it was eaten too quickly!
CARROT BANANA BREAD
- 2 cups spelt flour
- 1/3 cup organic pure cane or coconut sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup vanilla or unsweetened almond milk
- 1/4 cup light flavored olive oil or warmed coconut oil (see notes)
- 3 medium bananas, mashed (about 1 1/2 cup)
- 3 carrots, grated (about 1 1/4 cup)
- 3/4 cup chopped walnuts, optional
- sprinkle of raw sugar (pictured, my daughters favorite topping)
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees F.
In a large mixing bowl, add flour, sugar, cinnamon, baking powder & soda and salt, mix well with large slotted spoon or fork. Add milk, oil and mashed bananas, mix well, but don’t over mix, making sure there are no clumps of flour (especially on the bottom of the bowl). Fold in carrots. In a lightly greased 9 x 5 loaf pan, place mixture and bake for 50 – 55 minutes on the middle rack, rotate pan half way through.
Let cool for 10 minutes, remove from pan and let cool completely. Store covered. Serve warmed or at room temperature. Slices would pair nicely with this Cashew Sweet Cream.
The riper the bananas, the less sugar you’ll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.
If you don’t have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.
If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the coldness will harden the coconut oil.
Replace the oil with applesauce for oil-free bread. Bread may be a little denser.
Make gluten-free by using a GF flour blend.
Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.
Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely.
Add in 1/2 teaspoon nutmeg for another layer of flavor and variation.