Vegan Carrot Cake Banana Bread
Serves
12
Prep Time
15 minutes
Cook Time
60 minutes
Ingredients
1 tbsp ground flaxseed
3 tbsp water
4 fl oz (120 ml) olive oil
1.8 oz (50 g) coconut sugar
3 ripe bananas, mashed
4 tbsp almond milk
1 tbsp white wine vinegar
1 tsp vanilla extract
2.1 oz (60 g) shredded carrots
5.6 oz (160 g) all-purpose flour
2.1 oz (60 g) wholemeal flour
½ tsp ground cinnamon
½ tsp salt
1 tsp baking soda
2.1 oz (60 g) finely chopped walnuts
1.2 oz (35 g) raisins
Nutrition
(Per Serving)
Calories
235
Fats
13 g
Protein
3 g
Carbs
29 g
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf pan with baking paper or use a silicone loaf pan.
- Make the flax egg by combining the ground flaxseed and water and set aside for 5 minutes.
- Place the olive oil and coconut sugar into a large bowl and stir well to combine. Whisk in the flax egg then add the mashed bananas, almond milk, vinegar, vanilla extract, and carrots.
- In a separate bowl, mix both flours, cinnamon, salt, and baking soda and stir together until combined. Then, add the walnuts and raisins.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Pour the batter into the pan and place in the middle of the oven to bake for 55-60 minutes until golden brown, and a toothpick inserted into the middle of the cake comes out clean.
- Remove the pan from the oven and set aside on a wire rack to cool.