Vegan Carrot Cake Banana Bread

Vegan Carrot Cake Banana Bread

Once upon a time I made these chocolate banana penguin things for my Vegan Bites bit on Spoon University’s Insta stories. They were fun. Putsy, but fun.

Loaf Vegan Carrot Cake Banana Bread

In an ideal world, the feet and noses were to be made with orange candies. But I didn’t have any and wasn’t motivated to spend money on a bag of them only to use a few (Spoon doesn’t pay me for VB for the record, and I buy all the materials for cooking with my own money…and as a grad student I have about $40 a week to feed, water and caffeinate myself…so I gotta be selective with where my money goes) so I improvised and used cut carrots.

While eating them and being like wow bananas and carrots frozen together is rather awkward, I had an epiphany that perhaps baked together they’d be delightful. And so, the incident inspired this Vegan Carrot Cake Banana Bread.

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So a few weeks later, I made some. And now I’m going to share it with you. I ended up enjoying the loaf. I think I like carrot cake as dessert with lots of icing and banana bread the regular way the best, but this was a really fun way to mix it up. Truly, if you like carrot cake and/or banana bread, you will probably enjoy this recipe. If you want, you can add a vegan cream cheese icing on top.

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Personally, I wanted it as a not-too-sweet snacking/breakfast loaf, so this is the frosting-less route I went. But you do you. Live your best life.

I made this recipe with shredded coconut, too, and eventually decided it distracted too much from the rest of it and have concluded it is better without it. If you want dem coconut shreds tho, add in about 1/4 cup unsweetened.

Vegan Carrot Cake Banana Bread.

Cheers to 2018, baking new things, and of course, BANANAS!

For regular banana bread, click here.

For dog banana bread, click here.

Vegan Carrot Cake Bread

Prep Time:  1 hour

Bake Time: 30-40 minutes

Yield: 1 loaf

Ingredients:

  • 2 large very-ripe mashed bananas (or 2.5 small)
  • 3/4 cup shredded carrots
  • 1/4 cup vegan butter, softened (or sub neutral oil like canola or vegetable)
  • 1/3 cup brown or coconut sugar
  • 1/3 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour (can sub regular whole-wheat, all-purpose or additional oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour (made by pulsing rolled oats in a food processor or blender until a flour forms)
  • 1/2 cup rolled oats
  • 2 tablespoons ground flax (can sub chia seeds)
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 1/4 cup pecans
  • 1/4 cup raisins or golden raisins

Method:

  1. Preheat oven to 350°F. Generously grease a banana loaf pan with softened non-dairy butter or oil.
  2. Mash bananas in a large bowl. Shred carrots, or pulse into small pieces in a food processor. Set carrots aside
  3. Add melted butter or oil, sugar, non-dairy milk, and vanilla to bananas. Whisk together.
  4. In a separate bowl, combine whole wheat flour, almond meal, oat flour, baking soda, baking powder, cinnamon, rolled oats and flax in a bowl. Whisk together until combined.
  5. Add half of dry mixture to wet. Fold together. Add remaining dry ingredients, and fold again.
  6. Add walnuts, pecans, and raisins to the mixture. Fold until combined.
  7. Pour into prepared loaf pan and bake 45-60 minutes until fragrant, lightly golden, and a toothpick or fork inserted in the center comes out clean upon insertion and removal.
  8. Remove from oven and allow to cool. Slice and enjoy.

Carrot Cake Granola

I really like carrot cake. Like, a disgusting amount. My sister knows this and ever-so-sweetly took her first attempt at vegan baking to make me this vegan carrot cake with macadamia nut frosting for my birthday. It was outstanding. I ate a lot of it.

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 Carrot cake is great because it’s a lovely “everyday” kind of cake. There are few days I’d turn it down. It’s sweet. It’s spicy. It has raisins and nuts inside. Mmm. I buy big slabs of it from a local vegan bakery (East Side Ovens) and sort of have it as a regular fixture in my refrigerator. That’s normal, right? Okay good. Noms.

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In addition to eating lots of carrot cake, I’m also very into making granola lately. It’s so quick, easy, and far less expensive and more tasty than store bought. I made this Nutty Gingerbread Granola, and then this Banana Bread Granola and this almost-a-bit ridiculous Puppy Chow Granola. Granola kick anyone? Yes I think so.

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The idea of gingerbread granola and banana bread granola and puppy chow granola got me thinking of turning other dessert-y things into granola. And while mixing carrot cake chunks and some granola into my coconut milk yogurt for dessert a few weeks ago: BAM the idea for carrot cake granola hit me.

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I made it a few times before getting it quite right. The first time I used quick cooking oats by accident because I accidentally got those instead of rolled. Pro-tip: don’t do this. Use rolled oats.

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Anyways, below is my perfected recipe for carrot cake granola. It’s spicy and sweet and crunchy and reminiscent of carrot cake in all the right ways. Full of pecans, walnuts, raisins, coconut shreds, and real carrot, it’s almost like cake for breakfast. Almost.

Prep Time: 10 minutes
Bake Time: 30 minutes
Level: Easy

makes about 4 cups granola

Ingredients:

  • 3 cups rolled oats
  • 1 cup shredded carrots (about 1 cup baby carrots or 3 large carrots)
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped pecans
  • 3/4 cup raisins
  • 2 tablespoons coconut oil, melted
  • 1/4 cup molasses
  • 3 tablespoons brown sugar
  • 1/4 cup maple syrup or honey
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Shred carrots into a large bowl. Add oats, shredded coconut, nuts, raisins, cinnamon, ginger, cloves, nutmeg, and salt. Mix well.

3. In a small bowl, combine coconut oil, molasses, brown sugar, and maple syrup or honey. Mix well.

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4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Mix once about 15 minutes into baking. When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools.

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