Healthy Carrot Cake Banana Bread (vegan, refined sugar free)

It’s carrot cake season and this healthy carrot cake banana bread is so moist, flavorful, and delicious. Made with wholesome ingredients and no refined sugars, this carrot cake banana bread is so nourishing and perfect for breakfast, dessert, or as a snack.

Spring and Easter is coming up and this healthy carrot cake banana bread is a must make. It isn’t overly sweet and doesn’t have a lot of oils added to it. I love that it is still so moist, fluffy, and soft. I added walnuts to the batter, but if nuts aren’t your thing, you can definitely leave them out. If you love coconut and raisins, you can also add those in.

I didn’t add a cream cheese frosting to the bread to keep it healthier and I’m also not the biggest fan of frosting. You can top it with your favorite cream cheese frosting if you’d like though!

Pro tip: this bread tastes even more flavorful and moist the next day. Although still super yummy day of, the flavors will have more time to meld and it tastes even better after sitting wrapped up or in an airtight container for a few hours.

If you make this healthy carrot cake banana bread, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Healthy Carrot Cake Banana Bread (vegan, refined sugar free)

This healthy carrot cake banana bread is made with wholesome ingredients and tastes delicious! It is so moist, fluffy, soft, and flavorful. It's the perfect spring or Easter bake!

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
• 2 super ripe bananas, mashed
• 1/3 cup applesauce
• 1/4 cup avocado oil
• 1/3 cup + 1 Tbsp coconut sugar (or brown sugar)
• 1 tsp vanilla extract
• 1/3 cup almond milk
• 1 cup finely shredded carrots
• 1/2 cup chopped walnuts or pecans

Instructions

• Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper or grease well. 
• In a large mixing bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside to thicken. 
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until well combined. 
• In the bowl with the flax egg, add the bananas and mash well. Add the applesauce, avocado oil, coconut sugar, vanilla, and almond milk. Whisk until well combined. 
• Add the dry ingredients to the wet. Mix with a spatula until just combined. The batter will be thick. Fold in the carrots and walnuts (saving some for the top). Careful not to over mix! 
• Transfer batter into the prepared loaf pan. Top with the leftover chopped walnuts. Bake for 50-60 minutes, or until toothpick inserted in the middle comes out clean. Mine took about 55 minutes. 
• Let it cool in the pan for 5-10 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container or wrap tightly with plastic wrap. Place on the counter for up to 3 days. It will be even more moist and flavorful the next day as the flavors have time to meld. 

Servings: 8