I’ve tried this recipe a plethora of times, using different kind of flours. Oat flour and a variety of gluten free flours, all yielding some pretty delicious bread no matter what. This time around, I opted for two batches, one being the normal loaf of bread and the other batch I turned into muffins. I’ve never made muffins before, despite it being the same ingredients, it not only looked more beautiful than I imagined but it also seemed to taste even better than the bread. Maybe it was the extra walnuts crisped ontop or the trail butter I lathered on each bite. To find you you must try it for yourself!
VEGAN CARROT BANANA BREAD INGREDIENTS
2 cups (280 g) gluten free flour
1/3 cup (75 g) organic pure cane or coconut sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
generous pinch of salt
1/2 cup (113 ml) vanilla or unsweetened almond milk
1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes)
3 medium bananas
3 carrots
3/4 cup (86 g) chopped walnuts
Optional Toppings
sprinkle of raw sugar
1/4 cup (29 g) chopped walnuts in mixture
Variations and Suggestions
The riper the bananas, the less sugar you’ll need. I normally opt for less sugar either way
Replace the oil with unsweetened applesauce for oil-free bread. Bread may be a little denser.
Make gluten-free by using a GF flour blend, I’ve used a variety of blends and also just oat flour.
Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely. I’m a huge fan of dates- yum!
Recipe calls for cinnamon, but the addition of nutmeg will add another layer of flavor
HOW TO MAKE CARROT BANANA BREAD
Preheat oven to 350 degrees F.
Grate your carrots, and cut them depending on how thick/long you grate them. Mash your bananas.
In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt, mix to combine. In 2 cup measuring cup, combine the milk, oil and sugar, mix to combine.
To the dry ingredients, add the oil/sugar mixture and bananas, mix well, but don’t over mix.
Lastly, fold in carrots.
Pour the batter into a 9 x 5 loaf pan OR like what I did, a muffin pan. Sprinkle with optional walnuts and bake for 50 – 55 minutes, until golden brown and toothpick inserted in the center comes out clean.
Pull from the oven and let cool on a cooling rack. Slice, add your favorite trail butter and enjoy often!