A giant slice of this banana bread with a smear of almond butter. It’s what I’ve been eating for almost every meal or dessert the past week.
Carrot cake plus banana bread is what happens when you want cake but can’t exactly justify it for breakfast. It was also the perfect way to welcome back spring! My food memories run deep with both of these items; we always had my grandmother’s carrot cake for Easter and homemade banana bread topped with peanut butter is just the way my mom likes it.
Is it a cake? A bread? A genius hybrid of all things Spring? Yessss. All of the above. It’s flavorful and studded with raisins, walnuts, shredded carrots and chunks of ripe banana.
Plus, homemade carrot cake banana bread and coffee is a morning match made in heaven. Emails almost respond themselves when you’ve got this powerful duo in front of you. Eh, almost…
If you’re anything like us, then you’ve been doing a lot of baking these last few weeks. Somehow baked goods like muffins, no-knead bread and yes– banana bread, is wonderfully comforting.
It’s why I find myself making batch after batch. The moment the last crumb is gone, I’m pulling out my baking supplies to have a fresh one on hand. It’s just the way I’m wired to respond; a warm baked good and a hug always makes me feel a little bit sunnier.
How to Make Vegan Banana Bread
I’ve veganized a lot of my favorite recipes over the years, which has served me well in times like these when eggs are hard to find. As I can’t remember the last time I actually bought milk, milk alternatives work amazingly well in most baked good recipes and can usually be subbed on a 1:1 basis.
For this vegan carrot cake banana bread, you will be making a flax egg to replace a regular egg. Not only does this help to bind the ingredients together, but it also increases the healthy omega-3 fatty acids in the recipe. A win win in my book!
As eggs also provide leavening, you will also add in a splash of vinegar to the wet ingredients as this helps to react with the baking soda when baking. Since you’re only using a small amount of non-dairy milk, I don’t think it matters which type of milk you use. I use almond here since I typically have it on hand but soy milk and oat milk will also work.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Print Carrot Cake Banana Bread Author: Alex Caspero Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hours 15 minutes Yield: 8 slices Category: breakfast, snack Cuisine: American, Vegan Description
Carrot Cake Banana Bread! This vegan banana bread recipe is perfect for Spring and Easter! Low-fat, perfect for breakfast or dessert.
Print Recipe Pin Recipe Author: Alex Caspero Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hours 15 minutes Yield: 8 slices Category: breakfast, snack Cuisine: American, Vegan Author: Alex Caspero Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hours 15 minutes Yield: 8 slices Category: breakfast, snack Cuisine: American, Vegan Ingredients 1/2 cup grapeseed oil 1/2 cup cane sugar 1/4 cup brown sugar 1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water mixed together) 1 cup mashed bananas (~3 ripe bananas) 1/4 cup almond milk 1 tablespoon white vinegar 1 teaspoon vanilla extract 1/2 cup finely shredded carrots 1 1/4 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1/4 cup finely chopped walnuts 1/4 cup raisins Instructions Preheat the oven to 350 degrees F. Lightly spray a loaf pan with cooking spray and set aside. In a large bowl whisk together the oil, sugar and brown sugar a few times until combined. Whisk in the egg then the mashed bananas, milk, vinegar, vanilla extract and carrots. Add in the flours, cinnamon, salt, baking soda and stir together until combined. Pour the batter into the loaf pan and place in the middle rack in the middle of the oven. Bake for 55-60 minutes until golden brown. did you make this?
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