Vegan Banana Carrot Bread

By Jennifer

12 Person

60 Minutes

0 Calories

Vegan Banana Carrot Bread with Cashew Cream Cheese Icing- banana replaces egg in this recipe for a lighter take on carrot cake with irresistible flavor. Whole grain, refined sugar-free and dairy-free!

Ingredients

Cashew Cream Cheese Icing

1/2 tsp. cinnamon (optional)
salt
1 tsp. vanilla extract
3 tbsp. non-dairy milk
2 tbsp. pure maple syrup
1/4 cup lemon juice
1 cup raw cashews, soaked

1/2 cup non-dairy milk
2 tsp. vanilla extract
1/2 cup pure maple syrup
1/4 cup unrefined coconut oil
1/2 cup mashed banana (about 1 large banana)
1 1/2 cups shredded carrots (about 4 large carrots)
1/4 cup chopped pecans (optional)
1/4 cup shredded unsweetened coconut (optional)
1/2 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 1/2 cups flour

Method

01

Preheat the oven to 350°F then lightly grease a loaf pan.
02

In a large bowl, combine the spelled flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts. Sift together. Add the shredded carrots to the bowl (without stirring) then set aside.
03

In the bowl of a blender, combine the banana, pure maple syrup, vanilla extract, and milk. Blend on high until smooth. Alternatively, you can mash the banana by hand and combine the ingredients in a bowl. Try to get it as smooth as possible if not using a blender.
04

Pour the wet ingredients into the bowl with the dry. Add the melted coconut oil last then stir everything together just until combined. Transfer the batter to the loaf pan and bake in the preheated oven for 45-50 minutes.
05

Meanwhile, make the icing by combining all of the ingredients (starting with just 1 tablespoon milk) in a high-speed blender and blend until smooth. Scrape down the sides in between blending. Add more milk, as needed, to thin and more salt or sweetener as desired.
06

Allow the loaf to cool for 30 minutes to an hour. Once cool, spoon the frosting on top. Sprinkle with chopped nuts and coconut, and enjoy!
07

Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option: boil a pot of water, remove it from the heat and add the cashews to soak for 30 minutes. Strain excess water and rinse before adding to the blender. Depending on the size of your blender container, you may have to double the recipe to get it to blend properly.

Related Tags

Vegan Banana Carrot Bread

4.9

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

Cashew Cream Cheese Icing

1/2 tsp. cinnamon (optional)

salt

1 tsp. vanilla extract

3 tbsp. non-dairy milk

2 tbsp. pure maple syrup

1/4 cup lemon juice

1 cup raw cashews, soaked

1/2 cup non-dairy milk

2 tsp. vanilla extract

1/2 cup pure maple syrup

1/4 cup unrefined coconut oil

1/2 cup mashed banana (about 1 large banana)

1 1/2 cups shredded carrots (about 4 large carrots)

1/4 cup chopped pecans (optional)

1/4 cup shredded unsweetened coconut (optional)

1/2 tsp. ground ginger

2 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

1 1/2 cups flour

03 Method

Step 1

Preheat the oven to 350°F then lightly grease a loaf pan.

Step 2

In a large bowl, combine the spelled flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts. Sift together. Add the shredded carrots to the bowl (without stirring) then set aside.

Step 3

In the bowl of a blender, combine the banana, pure maple syrup, vanilla extract, and milk. Blend on high until smooth. Alternatively, you can mash the banana by hand and combine the ingredients in a bowl. Try to get it as smooth as possible if not using a blender.

Step 4

Pour the wet ingredients into the bowl with the dry. Add the melted coconut oil last then stir everything together just until combined. Transfer the batter to the loaf pan and bake in the preheated oven for 45-50 minutes.

Step 5

Meanwhile, make the icing by combining all of the ingredients (starting with just 1 tablespoon milk) in a high-speed blender and blend until smooth. Scrape down the sides in between blending. Add more milk, as needed, to thin and more salt or sweetener as desired.

Step 6

Allow the loaf to cool for 30 minutes to an hour. Once cool, spoon the frosting on top. Sprinkle with chopped nuts and coconut, and enjoy!

Step 7

Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option: boil a pot of water, remove it from the heat and add the cashews to soak for 30 minutes. Strain excess water and rinse before adding to the blender. Depending on the size of your blender container, you may have to double the recipe to get it to blend properly.

04 Author

Jennifer

647 Recipes

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