Healthy Carrot Cake Banana Bread (Vegan + Moist!)
Moist, warmly spiced, and topped with creamy frosting - this healthy carrot cake banana bread is the perfect feel-good breakfast or treat. Vegan, egg-free, and easily made gluten-free or oil-free.
Ingredients
Dry:
- 2 cups flour (white all-purpose, spelt, or oat flour)
- 1 tsp baking soda
- ¾ tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp salt
- ⅛ tsp nutmeg (optional)
- ½ cup crushed walnuts (optional)
- Handful of shredded coconut (optional)
Wet:
- 1½ cups mashed overripe banana (about 3–4 medium bananas)
- ½ cup finely shredded carrot
- ½ cup pure maple syrup, honey, or agave
- ¼ cup milk of choice (dairy or plant-based)
- ¼ cup oil, or additional milk/water for oil-free
- 2 tsp pure vanilla extract
Frosting (optional):
- ½ cup softened coconut butter, OR ½ cup vegan cream cheese frosting
- Crushed walnuts and shredded carrot for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line the bottom with parchment paper.
- In a large bowl, whisk together all dry ingredients. Stir in walnuts or coconut if using.
- In a separate bowl, whisk together mashed banana, shredded carrot, sweetener, milk, oil, and vanilla until well combined.
- Pour the wet ingredients into the dry. Stir until just combined - do not overmix. Batter will be thick.
- Pour batter into the prepared pan and smooth the top.
- Bake on the center rack for 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool completely in the pan, then run a knife around the edges and invert onto a serving plate.
- Once fully cooled, spread frosting on top and garnish with crushed walnuts and shredded carrot.
- For the best texture, loosely cover and refrigerate overnight before serving. The bread is even better on day 2 and 3.
Notes
STORAGE
- Counter (unfrosted): Up to 1 day, loosely covered
- Refrigerator: Up to 3–4 days in a covered container
- Freezer: Slice and freeze for up to 3 months
- Riper bananas = sweeter, moister bread. Use very soft, speckled bananas.
- For gluten-free: use certified GF oat flour or a 1:1 GF flour blend.
- For oil-free: replace oil with equal amount of milk or water.
- For muffins: fill a greased muffin tin ¾ full and bake at 350°F for 18–22 minutes.
- Almond flour and coconut flour are not recommended for this recipe.