Description
Moist and delicious dairy-free carrot banana bread, packed with warm spices, perfect for a healthy and satisfying treat. Optional nuts or chocolate chips add extra flavor and texture.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1 cup grated carrots (about 2 medium carrots)
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- ⅓ cup dairy-free milk (almond, soy, or oat milk work well)
- ¼ cup melted coconut oil (or other neutral oil)
- 2 large eggs (or flax eggs for vegan option: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup dairy-free chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mash the ripe bananas. Add the grated carrots, granulated sugar, unsweetened applesauce, dairy-free milk, melted coconut oil, eggs (or flax eggs), and vanilla extract. Whisk wet ingredients together until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. If using, gently fold in nuts or chocolate chips.
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for the best flavor and sweetness.
- Do not overmix the batter to avoid a tough bread.
- Check for doneness around 50 minutes, as oven times may vary.
- For a vegan option, use flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water, let sit for 5-10 minutes to thicken).
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2-3 months.
- Spice it up: Add ½ teaspoon of ground cardamom or allspice for a warmer, more complex flavor.
- Add dried fruit: Mix in ½ cup of raisins, cranberries, or chopped dates for added sweetness and texture.
- Make it nuttier: Toast the walnuts or pecans before adding them to the batter for a richer, more intense flavor.
- Frost it: Top the cooled bread with a dairy-free cream cheese frosting for an extra special treat.
- Mini loaves: Bake the batter in mini loaf pans for individual servings. Reduce the baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250-300
- Sugar: 20-25g
- Sodium: 200-250mg
- Fat: 10-15g
- Saturated Fat: 5-8g
- Carbohydrates: 35-45g
- Fiber: 2-3g
- Protein: 3-4g
- Cholesterol: 30-40mg
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