Can I use all-purpose flour instead of spelt?

Yes! You can swap it 1:1 for all-purpose flour, but spelt adds a nutty flavor .

Can I make this gluten-free?

Absolutely! Use a gluten-free flour blend with xanthan gum or mix almond & oat flour .

Can I replace the oil?

Yes! Use applesauce or mashed avocado for a lower-fat version. It will be denser but still moist.

How can I make it naturally sweeter?

Use extra-ripe bananas, maple syrup, or dates to enhance sweetness without refined sugar.

Can I make muffins instead of a loaf?

Yes! Pour batter into a muffin tin and bake at 350°F for 18-22 minutes .

How should I store this bread?

. Room temp: 3 days (airtight container) . Fridge: 1 week . Freezer: Up to 3 months (wrap slices individually)

Carrot Banana Bread

Description

If you love banana bread but want a healthy twist, this vegan carrot banana bread is just what you need! It’s moist, tender, and naturally sweet, making it a perfect breakfast or snack. Plus, it’s a great way to sneak in some extra veggies for the family!

Ingredients

Scale

2 cups (280g) spelt flour (or all-purpose flour)
1/3 cup (75g) organic pure cane sugar or coconut sugar
2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
Generous pinch of salt
1/2 cup (113ml) unsweetened almond milk (plain or vanilla)
1/4 cup (56ml) light olive oil or warmed coconut oil
3 medium bananas, mashed (about 1 1/2 cups or 338g)
3 carrots, grated (about 1 1/4 cups or 125g)
3/4 cup (86g) chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
Grate fresh carrots using a fine grater.
Mash ripe bananas until smooth.
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, mix almond milk, sugar, and oil until sugar dissolves.
Gradually add wet ingredients to dry ingredients.
Fold in mashed bananas, grated carrots, and walnuts.
Pour batter into the prepared loaf pan and smooth the top.
Sprinkle with walnuts and raw sugar.
Bake for 50-55 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy!

Notes

Use very ripe bananas for natural sweetness. To make it oil-free, swap oil for applesauce. To make it gluten-free, use a GF flour blend. For extra nutrition, add chia seeds or flaxseeds.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8g
Sodium: 180mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: banana bread, vegan, healthy, moist, carrot