Vegan Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread. No Gum, no Aquafaba. Soft, Moist and Easy. Vegan Gluten-free Soy-free recipe. Jump to Recipe
What do you do when you want both a banana bread and carrot bread, You make Carrot Banana Bread!
I was playing around with my gluten-free fruit cake recipe for a no grain version banana bread. Too many Bananas can tend to make gummy results with a bit of error easily. Addition of some other fruit for additional moisture helps reduce that and also adds great flavor, moisture and texture to the bread. For with gluten(regular flour) version make my 1 Bowl Banana Apple Bread with shredded carrots and spices of choice.
This bread uses almond flour and coconut as the base. This Carrot Banana Bread is moist and textured with flavors from banana, carrot, spices and vanilla and great to snack on. To make it into a banana cake, add a cashew cinnamon frosting like my carrot cake.
This bread is soft, super moist, delicious and comforting. Let me know if you try it!
More Gluten-free bakes from the blog
- Gluten-free Cinnamon Roll Bread yeast-free.
- Sweet Potato Crumb Cake.
- Gluten-free Brownies
- Sweet Potato Blondies.
- Gluten-free Lemon Donuts
- And many more here
I haven’t tried it without almonds. If you do make it with other nut flour or sunflower seed flour, let me know how it turns out.
Since I discovered how well citric acid does in gluten-free baking I’ve been using it more and more. This bread uses only a bit which can be omitted. It seems to also prolong the shelf life of the baked result as they dont taste stale as quickly.
If you make this bread, let me know how it turned out!
Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread
Ingredients
Dry:
- 3/4 cup (84.22 g) + 2 tbsp almond flour
- 1/4 cup (40 g) potato starch
- 1.25 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) citric acid (optional)
- 1/4 tsp (0.25 tsp) salt
- 1 tsp cinnamon or pumpkin pie spice or a mix if cinnamon and cardamom
- 1/4 cup (20 g) shredded coconut , small shreds
- 1/4 cup (30 g) coconut flour , use 1/3 cup rice flour as sub
- 1/4 cup (24.75 g) pecans or walnuts
- 2 tbsp or more dried fruit, chopped dates or chocolate chips
- 1 cup (128 g) grated carrot
Wet:
- 2 ripe bananas , small to medium size, not too large
- 1/2 cup (125 ml) non dairy milk such as almond milk
- 1 tsp lime juice or lemon juice , use 2 tsp if omitting citric acid
- 1 tbsp flax seed meal or chia seeds
- 4 tbsp (50 g) sugar , less or more depending on ripeness of bananas
- 1 tsp vanilla extract
- 2 tbsp oil , use applesauce to make oilfree
Instructions
- Line a loaf pan with parchment. Preheat the oven to 365 degrees F (185 deg C).
- Mix everything under dry except carrots and set aside. Mix well using a whisk. Add carrots and lightly mix.
- Blend everything under wet until smooth, Alternatively, mash the banana really well and mix in the rest of the ingredients until well combined.
- Combine dry and wet and mix in till just about combined into a thick muffin like batter. If the mixture is thin, add a tbsp more coconut flour or potato starch.
- Transfer the thick batter to the lined loaf pan. Even it out using a spatula. Top with additional coconut or walnuts
- Bake for 45 to 50 minutes, test with toothpick from he center, it should come out almost clean.
- Let cool in the pan for 10 mins then remove from the pan carefully and let cool on the counter lightly covered. Slice when completely cool. Store on the counter for the day and refrigerated for upto 4 days.
Notes
Nutrition
Valerie says
January 23, 2018 at 3:34 pmIs there another flour I could sub for the coconut flour or potato starch? How would chickpea flour work?
Richa says
January 23, 2018 at 7:15 pmuse a 1/3 cup rice flour for the coconut flour. The recipe needs some starch to help bind, and potato works best. You might be able to use other starches but use a mix of 2 as larger amounts of some starches as arrowroot tend to add gummyness.
Valerie says
January 23, 2018 at 9:29 pmThank you! 🙂
Nicole says
February 25, 2018 at 6:41 pmMerci,je vous envoie le résultat,je pense que cette recette sera la bonne.
Sabine says
January 23, 2018 at 3:58 pmThanks Richa for your wonderful recipes … would you be able to provide metric measurements as well as imperial? This would make them easier for us folks in other parts of the world to use.
Thanks!
Richa says
January 23, 2018 at 7:13 pmThey are there on all the recipes now. Just under ingredients, there are 2 options US and metric. Us is selected by default. Click the metric link and values will change to metric measures.
Pearl says
January 23, 2018 at 7:35 pmIm baking for a large vegan pot luck in March and its my birthday too. I have a very large deep baking pan that i can make a 16 x 11 pan very deep. what kind of moist recetangular cake can I bake that is SOS no sugar no cane sugar no saltandgluten free for this special pot luck and what kind of icing also within those criteria too. pearl4pearlman
Richa says
January 24, 2018 at 12:01 amYou can triple the recipe for the pan. If you use ripe bananas and add some chopped dates then the bread is sweet enough. You can add some date caramel (see my salted date caramel pie), as topping. i would make a test recipe before the main event.
Other option i can think of is the Chickpea peanut butter cookie pie. You can use maple syrup and cacao nibs in it and use more nut butter instead of oil. https://www.veganricha.com/2017/05/peanut-butter-chickpea-cookie-pie.html
Or maybe a raw vegan cashew cheesecake that uses dates would be a good option too
Grace says
January 23, 2018 at 9:53 pmWhat can you substitute for almond meal if you have allergies?
Richa says
January 24, 2018 at 10:11 amI havent tried anything other than almond. Some other nut or sunflower seed might work. Maybe make a quarter of the recipe in a small ramekin to check
Korralinn says
January 24, 2018 at 5:53 amThis is perfect for my Pitta dosha. To make it even easier for me with replace nuts with sunflower seeds and use only cardamom. Thank you so much!
Frank says
January 25, 2018 at 8:21 pmLove the recipe. It’s gluten-free and it’s actually full of healthy micronutrients. I like how you separated the wet and the dry ingredients. Very helpful.
Thank you
Samaresh Biswal says
January 27, 2018 at 12:57 amHi Richa,
Thanks a lot . I made and it came out super fluffy and yummy . looking forward to try out some more of your recipe.
Latiche says
January 27, 2018 at 7:52 amCan I use oat or spelt flour instead of almond?
Richa says
January 27, 2018 at 9:28 amOat flour will not hold the bread well enough as a loaf, you can bake it into muffins with oat flour. Spelt should work. Add 3/4 cup flour then add more to make a thick muffin like batter.
KT says
January 29, 2018 at 5:51 pmThis was yummy! We added dried apricot as the dried fruit. My husband doesn’t usually like GF, vegan desserts but he liked this one!
Richa says
January 29, 2018 at 6:03 pmthats awesome!
Heather says
January 30, 2018 at 12:27 pmI have a friend who wants to make this, but can’t have almond flour. Is there another one to try.
Richa says
January 30, 2018 at 2:40 pmI havent tried it with anything other than almond flour unfortunately. Sunflower seed flour might work, but you would have to try a small portion to test.
Marcia says
February 3, 2018 at 5:40 pmWhen using oil, what kind should be used?
Olive, canola?
Richa says
February 3, 2018 at 6:50 pmin baking i use neutral flavor oils like organic sunflower, safflower or canola or sometimes refined coconut. olive is a strong flavor, so i dont use it.
Casey says
February 6, 2018 at 12:55 pmHi there- love your site! Could I use applesauce/pumpkin instead of banana? Not a big banana fan. Thanks!
Richa says
February 6, 2018 at 1:26 pmyes you can do pumpkin or sweet potato puree. Those have a similar moisture content and volume hold as banana. Add more pumpkin pie spice. Applesauce doesnt have as much hold, so i wouldnt use it in this recipe.
Marissa says
February 6, 2018 at 2:39 pmTurned out great! Does this freeze well?
Richa says
February 6, 2018 at 4:14 pmAwesome! havent tried it. it should
Nadina says
February 12, 2018 at 1:52 pmHi Richa,
I didn’t have potato starch and didn’t want to but as we are moving interstate soon. I substitute with chai seeds. Is delicious and has the right consistency. Even our puppy loves it.
Sheila says
October 24, 2018 at 8:58 amPlease be careful when feeding dogs nuts, many types of nuts including almonds will make them ill.
laura says
January 15, 2019 at 8:52 amhow much chia seeds would you use in place of potato starch?
Richa says
January 15, 2019 at 9:40 amyou will need some starch to hold the structure.So use other starches if possible
Jackie says
February 12, 2018 at 8:42 pmHi there! I’m so excited to make this as a breakfast bread. If adding oats, how much would you recommend adding?
Thanks!
Richa says
February 12, 2018 at 10:01 pm1/2 to 3/4 cup. You can add more depending on the batter if it is moist and runny enough
Helga says
June 15, 2018 at 1:53 amI have a brand-new electric fan-forced oven (after 35 years of an old, but very familiar gas-oven) … and I have NO idea how it will bake …
I can’t find any temperature guidelines in your recipe, but would LOVE to make this bread/cake NOW (just finished juicing carrots and have plenty of organic carrot pulp !!)
I would need to know degrees Celsius, please.
Thank you very much ♥
Richa says
June 15, 2018 at 10:27 amIts on the first step to preheat to 365 degrees F (185 deg C).
Luna says
November 19, 2018 at 12:56 pmThis tastes really good. It has a healthy wholesome taste. It is a little mushy. I put it in muffin tins without muffin paper, and it was difficult to get out of the pan. I substituted chia seeds for potato starch, and it has a distinctive chia seed taste, so I might try using a chia seed/cornstarch mix next time. I added 3 dates for the 2T of dried fruit, and did not add any sugar, Overall, 4.5 stars.
Richa says
November 19, 2018 at 9:40 pmuse parchment lining for the muffins. Also you can adjust the batter to be slightly dryer with more dry ingredients, so that they bake up not as mushy.
Melanie says
January 28, 2019 at 6:47 amThe flavors are delicious; however, at the bake time and temp given, my bread was way underdone. It looked done on the outside (quite dark on the edges) and a toothpick inserted came out clean. Because the flavors are so good, I’m going to try again at 350 degrees with a bake time closer to 1 hour. Note, I have a newer electric oven with a forced air fan.
Richa says
January 28, 2019 at 10:47 amit might be the oven. the fan causes heating differently. You may have to reduce the baking temp. Also bananas can have varying moisture, so add more flour for a thicker stiff batter
Anna says
March 3, 2019 at 12:37 pmWhat size loaf pan do you use? Thanks.
Richa says
March 3, 2019 at 12:55 pmI use 8.5 by 4.5. 9 by 5 will work too
Anna says
March 4, 2019 at 7:11 amI followed the recipe and mine turned out gummy and did not rise. Despite that, the flavor was excellent and we ate the entire loaf in one sitting! Do you have suggestions for the gumminess? Thanks.
Richa says
March 4, 2019 at 10:24 amdid you make any subs? maybe it needed a bit more baking time or maybe a bit more almond flour if there was more moisture in the bananas/carrots. Fruits vary in moisture. It should be a moist loaf, but not gummy.
Anna says
March 4, 2019 at 10:54 amThank you. I didn’t make any subs, but the bananas may have been larger than needed. I didn’t use sugar so wondering if that could have affected it also? I will try again with smaller bananas as the flavor was excellent! BTW, this is first of your recipes that hasn’t come out perfectly for me — I love everything I’ve made and that has been a lot!!
Anna says
March 4, 2019 at 10:56 amAlso it was very brown. I baked it for 60 mins; I couldn’t bake it any longer or it would have burnt.
Richa says
March 4, 2019 at 11:41 amThanks! I am glad we have had a 95% success rate so far! Glutenfree baking in general is tricky and gets much more affected by many things. So many of my baked have been inedible hockey pucks :). When you make it next time, make sure that the mixture is stiffer, so add more almond flour and coconut flour if needed and then bake. You can always so a test run of the mixture as a muffin and see how it is baking and then adjust the mix. You can also slice the current and bake again at 300 F so the slices dry out a little.
Anna says
March 4, 2019 at 11:49 amI’ll try that, thanks. Do you have other no sugar dessert recipes?
Kaja says
March 30, 2019 at 10:16 amyou list chia seeds here, on the list of wet ingredients – do you mean dry chia seeds? or is this chia seeds egg substitute, i.e. combined with water?
Richa says
March 30, 2019 at 1:05 pmdry seeds. for egg i would say ” 1 chia egg (mix 1 tbsp chia seds in 3 tbsp water).” Whenever i say “chia seeds”, they are dry.
Diane Tozzo says
May 24, 2019 at 6:02 amjust made this…. I added 1-1/2 cups of carrots and 1/4 cup of pecans and walnuts… It came out amazing! thank you!
Richa says
May 24, 2019 at 11:08 amyay!
Dominique says
November 10, 2019 at 9:28 pmCan I sub cornstarch for potato starch?
I really want to try this recipe, but make it a basic banana bread. I was trying to find an almond flour recipe, specifically, but this will work because I just happened to buy coconut flour on a whim the other day.
I just don’t have potato starch on hand :/
Richa says
November 10, 2019 at 9:47 pmyes, also add a bit more almond flour
Dominique says
November 10, 2019 at 10:23 pmAbout how much do you think?
Richa says
November 11, 2019 at 12:27 am2-3 tbsp more
Frannie Tjader says
January 1, 2020 at 5:04 pmMade this today. It is absolutely delicious!!! So nice to be able to have a gluten-free, refined sugar free sweet bread. Thank you for keeping us in the absolute tastiest vegan foods with your recipes!
Richa says
January 1, 2020 at 6:07 pmawesome
Chris Voci-Nam says
January 15, 2020 at 11:08 amHi Richa,
Would cornstarch work? I have never tried potato starch. I just stumbled upon your sight and I gotta say everything I have seen on it so far looks amazing! I cannot wait to try some of your Indian dishes, I love Indian food!
Looking forward to trying this bread.
Richa says
January 16, 2020 at 3:57 pmThanks! Potato starch adds a lot of volume, you can trty with cornstarch. it might have a slightly denser texture