Imagine sinking your teeth into a slice of heaven that combines the moist, tender goodness of banana bread with the warm, spicy notes of carrot cake – all while being completely vegan! This isn't just another recipe; it's a game-changing dessert that proves plant-based baking can be mind-blowingly delicious. Whether you're a committed vegan, a health-conscious foodie, or just someone who loves incredible flavor, this Vegan Carrot Cake Banana Bread with Cream Cheese Frosting is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup grated carrots
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 cup almond flour
- 1/2 cup gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 2 ripe bananas until smooth. You can use a fork or a potato masher for this step.
- Add 1 cup of grated carrots to the mashed bananas and mix well to combine.
- In a separate bowl, combine 1/2 cup of maple syrup and 1/3 cup of melted coconut oil. Whisk together until fully incorporated.
- Pour the wet mixture into the banana and carrot mixture. Stir until everything is well combined.
- In another bowl, mix together the dry ingredients: 1 cup of almond flour, 1/2 cup of gluten-free flour blend, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the loaf is cooling, prepare the vegan cream cheese frosting. In a mixing bowl, combine 1/2 cup of vegan cream cheese, 1/4 cup of powdered sugar, and 1 tsp of vanilla extract.
- Using a hand mixer or whisk, beat the mixture until smooth and creamy. Adjust the sweetness by adding more powdered sugar if desired.
- Once the loaf has cooled completely, spread the cream cheese frosting generously on top. You can also slice the loaf and frost individual pieces if preferred.
- Slice, serve, and enjoy your Vegan Carrot Cake Banana Bread with Cream Cheese Frosting!
Tips
- Use super ripe bananas for maximum natural sweetness and moisture
- Grate carrots finely to ensure even distribution throughout the bread
- Don't overmix the batter - this can lead to a tough, dense texture
- Let the bread cool completely before frosting to prevent the cream cheese from melting
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients
- Store the bread in an airtight container in the refrigerator for up to 5 days
- For best flavor, let the bread sit for a few hours after frosting to allow the flavors to meld together
- Make sure all ingredients are at room temperature for optimal mixing
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 0mg
