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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 + 2 tbsp almond flour
- 1/4 cup potato starch
- 1.25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp citric acid, (optional)
- 1/4 tsp salt
- 1 tsp cinnamon or pumpkin pie spice or a mix if cinnamon and cardamom
- 1/4 cup shredded coconut, , small shreds
- 1/4 cup coconut flour, , use 1/3 cup rice flour as sub
- 1/4 cup pecans or walnuts
- 2 tbsp or more dried fruit, chopped dates or chocolate chips
- 1 cup grated carrot
Wet:
- 2 ripe bananas, , small to medium size, not too large
- 1/2 cup 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Made some slight adjustments: omitted the carrot because I was out BUT I can see how the carrot would naturally enhance the sweetness, will use next time. Used chocolate chips, raisins and walnuts. Cut the sugar in half and my bananas were very very ripe. Had to cook it for 40 minutes at 350 and then decreased temp to 325 for remaining 15 minutes. Top browned a lot faster, will put on lower rack in oven next time. Overall good recipe.
Yes, it will be better next time with the carrots.
Can you clarify what is the first ingredient? The 3/4 cup ingredient is not spelled out! 3/4 cup (84.22 g) ??? + 2 tbsp almond flour
It’s almond flour
Hi 😊. I’m a little bit confuse about 1.25 tsp baking powder. Does that means 1 tsp and 1/4 or and a half ?
It’s 1 1/4
Thks for the vegan,gluten free recipies
The best banana bread i‘ve ever made 😍 thank you! It’s so delicious and soft… couldn’t stop eating 😉
the best?! wow – thanks Meli =)
Hi!
I’m in quarantine and don’t have potato starch. I have corn starch, arrowroot, chia seeds, and flax. Any recommendations on substitute? Thank you!!!
use a mix of arroroot and corn starch
Hi 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.
Thanks! Potato starch adds a lot of volume, you can trty with cornstarch. it might have a slightly denser texture
Made 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!
awesome
Can 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 :/
yes, also add a bit more almond flour
About how much do you think?
2-3 tbsp more
just made this…. I added 1-1/2 cups of carrots and 1/4 cup of pecans and walnuts… It came out amazing! thank you!
yay!
you 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?
dry 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.