The Ultimate Moist Vegan Carrot Banana Bread: A Wholesome Plant-Based Loaf Cake Recipe

Welcome to the world of truly delicious and wholesome baking! This easy vegan carrot banana bread recipe is designed to deliver a loaf cake that is not just vegan, but exceptionally moist and flavorful. Thanks to the natural sweetness and moisture from both ripe bananas and finely grated carrots, this loaf cake boasts a tender crumb and rich taste without being overly sweet. It’s the perfect guilt-free treat for starting your day, enjoying with your afternoon coffee, or simply as a satisfying snack. Being entirely eggless and dairy-free, it caters to various dietary needs without compromising on incredible flavor or texture. Get ready to bake a plant-based masterpiece that everyone will adore!

This delightful vegan carrot banana bread truly stands out as the ideal choice for any time of day. It strikes a perfect balance, being just sweet enough to satisfy your cravings but light enough to feel wholesome. It’s also surprisingly low in fat, making it a much healthier alternative to many conventional baked goods. We believe in nourishing treats, which is why this recipe is generously packed with natural goodness from both fruit and vegetables. Plus, by incorporating a portion of wholemeal flour, we boost its nutritional profile, adding fiber and a lovely rustic texture. You can genuinely feel good about serving this for breakfast, a quick snack, or even a light dessert.

This recipe builds upon the success of our beloved vegan chocolate chip banana bread, a tried-and-true favorite known for its simple preparation and fantastic results. We’ve taken that foundational recipe and given it a unique, autumnal twist by introducing grated carrot and a warm blend of aromatic spices. The addition of carrot not only enhances the moisture content but also adds a subtle earthy sweetness and beautiful flecks of color. The carefully selected spices—cinnamon, ginger, and nutmeg—complement the banana and carrot beautifully, creating a cozy and inviting flavor profile that will make your kitchen smell absolutely heavenly. This adaptation ensures a distinct and equally delicious loaf that will quickly become a new favorite in your plant-based baking repertoire.

Crafting Your Perfect Vegan Carrot Banana Bread: A Step-by-Step Guide

(For a complete list of ingredients and detailed, printable instructions, please refer to the recipe card located further down below.)

*Achieving the best possible outcome with this recipe hinges on precise execution. As always in baking, I cannot stress enough the importance of using gram measurements with a digital kitchen scale. Unlike cup measurements, which can vary significantly depending on how ingredients are packed, gram measurements offer unparalleled accuracy, ensuring consistent and perfect results every time. Relying on cup conversions may lead to deviations in texture and flavor, and I cannot guarantee optimal success if they are used.*

The journey to a perfect vegan carrot banana bread begins with careful preparation of your key vegetable. You’ll need approximately 150g of carrots, which usually translates to about two small to medium-sized carrots. When grating, opt for the coarse side of your grater. Using the fine side might release too much moisture and result in a denser, potentially soggy cake. The goal is to have distinct, yet tender, carrot pieces throughout your loaf.

Following grating, a crucial step for optimal texture is to remove excess moisture from the carrots. Gently gather the grated carrots and press them firmly between layers of kitchen towels. You don’t need to wring them out completely dry, but aim to pat them as dry as possible. This step is vital in preventing a waterlogged batter, which could lead to a heavy and gummy bread rather than the desired moist and tender loaf. After drying, you should be left with roughly 120g of concentrated carrot goodness. Set these aside while you prepare the rest of your batter components.

In a large mixing bowl, meticulously sift together your dry ingredients: plain (all-purpose) flour, wholemeal (whole wheat) flour, baking powder, bicarbonate of soda (baking soda), salt, fragrant cinnamon, warming ground ginger, and a pinch of ground nutmeg. Sifting is not just for removing lumps; it also aerates the flours and ensures that the leavening agents and spices are evenly distributed, leading to a consistent rise and flavor throughout your cake.

In a separate, equally large bowl, prepare your wet ingredients. Begin by mashing three medium-sized very ripe bananas (around 300g). The riper the bananas, the sweeter and more flavorful your bread will be, and easier they are to mash. Into the mashed banana, whisk in a neutral oil such as sunflower oil*. If using melted coconut oil, ensure your non-dairy milk is lukewarm to prevent the coconut oil from solidifying upon contact. Add your chosen non-dairy milk (soy milk works wonderfully, but almond, oat, or any other unsweetened variety will also be fine), light brown soft sugar (which can be swapped for coconut sugar for a slightly different flavor profile and lower glycemic index), pure vanilla extract, and a teaspoon of cider or white wine vinegar. The vinegar, when combined with baking soda, acts as a crucial leavening agent in vegan baking, contributing to the cake’s light and airy texture.

*(Sunflower oil is a great choice due to its neutral flavor, allowing the banana and carrot to shine. If you opt for melted coconut oil, a quick tip: ensure your non-dairy milk is at least lukewarm. This simple trick prevents the coconut oil from resolidifying into tiny lumps when mixed with cooler liquids, ensuring a smooth and consistent batter.)

Once your wet and dry mixtures are prepared, gently pour the wet ingredients into the bowl containing the dry. Using a balloon whisk, mix with a light hand until just combined. The key here is not to overmix; a few small lumps are perfectly acceptable and actually desirable in banana bread, as over-beating can develop the gluten in the flour, resulting in a tough and dense loaf. Stop mixing as soon as no dry spots of flour are visible. Finally, carefully fold in the prepared grated carrot until it is evenly distributed throughout the batter.

Prepare your loaf tin by greasing it thoroughly and lining it with a strip of baking parchment, allowing it to overhang slightly on the sides. This “sling” will make it incredibly easy to lift your baked cake out of the tin later. Pour the expertly mixed batter into the prepared loaf tin, spreading it gently and evenly across the surface. Bake the loaf for approximately 60-75 minutes. The true test of doneness is when a wooden skewer or toothpick inserted into the very center of the cake comes out clean, with no wet batter clinging to it. If the top of your banana bread starts to brown too quickly during baking, simply cover it loosely with a piece of aluminum foil to prevent excessive browning while the inside continues to cook.

After baking, resist the urge to immediately remove the cake from its tin. Allow it to cool in the loaf tin for at least ten minutes. This crucial resting period allows the cake to firm up slightly, preventing it from crumbling when handled. Once rested, carefully lift the cake out using the parchment paper overhang and transfer it to a wire rack. Let it cool completely on the rack before slicing. Cooling thoroughly is essential for the structure and flavor to fully develop. This vegan carrot banana bread stores wonderfully for up to four days when kept in an airtight container at room temperature, maintaining its exceptional moisture and flavor.

Essential Top Tips for Vegan Carrot Banana Bread Success:

• **Mastering Carrot Moisture:** This is perhaps the most critical tip for a perfectly textured loaf. It’s imperative that you squeeze out as much excess moisture as possible from your grated carrots. Carrots contain a lot of water, and if not removed, this extra liquid can make your banana bread dense, heavy, and unpleasantly soggy. Aim for well-drained, almost dry grated carrots to ensure a beautifully tender and moist crumb.
• **Grater Choice Matters:** Always use the coarse side of your grater when preparing the carrots for this recipe. Using the fine side will result in a mushier texture and, again, can release too much moisture into your batter. Coarsely grated carrots maintain a pleasant texture and distribute moisture more effectively without making the cake too wet.
• **The Art of Gentle Mixing:** When combining your wet and dry ingredients, less is definitely more. Do not over-beat the batter. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery, and undesirable texture in your banana bread. Mix only until the wet and dry ingredients are just combined and no streaks of dry flour remain. A few small lumps are perfectly fine and often contribute to a tender final product.
• **Customizable Add-Ins:** While this vegan carrot banana bread is absolutely delicious on its own, it’s also incredibly versatile! Feel free to customize it with your favorite additions. A couple of handfuls of chopped walnuts or pecans stirred through the batter along with the carrot will add a wonderful crunch and nutty flavor. For a touch of fruity sweetness and chewiness, consider adding raisins or chopped dried cranberries. You could even fold in some vegan chocolate chips for an extra indulgent treat!
• **Serving Suggestions:** This bread is fantastic plain, but you can elevate it further. Serve warm slices with a dollop of vegan cream cheese frosting, a spread of vegan butter, or a drizzle of maple syrup. It also pairs wonderfully with fresh fruit or a cup of coffee or tea.

More Irresistible Vegan Banana Recipes:

If you’ve fallen in love with the magic of baking with bananas, especially in a plant-based way, you’re in for a treat! Bananas are truly a vegan baker’s best friend, adding natural sweetness, incredible moisture, and a delightful texture to a wide array of recipes. Explore some of our other cherished vegan banana creations:

• Fluffy Vegan Banana Pancakes: Start your day with a stack of light, airy pancakes bursting with banana flavor.
• Banana Bread Cinnamon Rolls: Combine two beloved comforts into one incredible, gooey, spiced roll.
• Easy Vegan Banana Bread: A classic, go-to recipe for the simplest and most satisfying banana loaf.
• Vegan Chunky Monkey Ice Cream: A delightful no-churn, dairy-free frozen treat loaded with banana, chocolate, and nuts.
• Banana Porridge with Blueberry Compote: A warm and comforting breakfast, naturally sweetened with banana and vibrant berries.
• Vegan Chocolate Chip Banana Bread: The ultimate combination of moist banana bread with bursts of melted chocolate.
• Vegan Biscoff Banana Bread: A wonderfully spiced and caramel-noted loaf featuring the irresistible flavor of Biscoff.
• Vegan Chocolate Banana Bread: For the ultimate chocolate lover, a rich and decadent banana bread infused with cocoa.
• Vegan Banana Nut Muffins: Perfect grab-and-go treats, packed with banana and crunchy nuts.
• Vegan Banana Cake with Peanut Butter Chocolate Frosting: A show-stopping layer cake featuring moist banana sponge and a luscious frosting.
• Nutella Swirled Banana Yeast Bread: A unique take on banana bread, with a soft, yeasted texture and swirls of hazelnut spread.

If you tried this delightful recipe and loved it, we’d be thrilled to see your creation! Please share your photos on Instagram and tag @domestic_gothess, and don’t forget to use the hashtag #domesticgothess. Your culinary adventures inspire us!

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